Handling, Using & Storing Lamb

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February 1, 2018 - Michigan State University Extension

Recommendations:

When purchasing lamb choose firm and red cuts with a smooth, velvety texture. Look for cuts that have small flecks of fat within the muscle, which is known as “marbling.” Some marbling is desirable because it provides flavor and tenderness. All lamb sold in retail stores must have a seal from the United States Department of Agriculture (USDA) that shows it was “Passed and Inspected by USDA.” This seal certifies the meat was inspected, and is wholesome and free from disease. (USDA Food Safety and Inspection Service, 2013, August).

Also learn about handling, using and storing lamb from this Michigan Fresh fact sheet.

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