FOCUS ON: LAMB . . . from Farm to Table

A lamb weighs about 120 pounds and yields approximately 60 to 72 pounds of retail lamb cuts, which include bone and fat.

Mutton is meat from sheep more than a year old. It is likely to be less tender than lamb and have a stronger flavor.

Zeronal, a synthetic hormone, may be used to promote efficient growth in feedlot lambs. The hormone is implanted on the lamb's ear and is time released for about 30 days. A withholding period of 40 days is required before slaughter.

Antibiotics may be given to prevent or treat disease in lambs. A recommended withholding period is required from the time antibiotics are administered until it is legal to slaughter the animal. This is so residues can exit the animal's system. FSIS randomly samples lamb at slaughter and tests for residues at limits set by the Food and Drug Administration. Data from this monitoring program have shown a very low percentage of residue violations.

Inspection is mandatory; grading is voluntary, and a plant pays to have its meat graded. USDA-graded lamb sold at the retail level is Prime, Choice, and Select. Lower grades (Utility and Cull) are mainly ground or used in processed meat products. Retail stores may use other terms which must be different from USDA grades.

USDA Prime lamb has more fat marbling, so it is the most tender and flavorful grade. However, it is higher in fat content. Most of the graded lamb sold in supermarkets is USDA Choice or USDA Select. The protein, vitamin, and mineral content of lamb are similar in all grades.

Product dating is not required by Federal regulations. However, many stores and processors may voluntarily date packages of raw lamb or processed lamb products. If a calendar date is shown, there must be a phrase explaining the meaning of the date.

Use or freeze products with a "Sell-By" date within 3 to 5 days of purchase. If the manufacturer has determined a "Use-By" date, observe it. This is a quality assurance date after which peak quality begins to lessen but the product may still be used. It's always best to buy a product before its date expires. It's not important if a date expires after freezing lamb because all foods stay safe while frozen.

Raw Lamb. Select lamb just before checking out at the register. Put packages of raw lamb in disposable plastic bags (if available) to contain any leakage which could cross-contaminate cooked foods or produce. Lamb is kept cold during store distribution to retard the growth of bacteria.

Take lamb home immediately and refrigerate it at 40 °F; use within 3 to 5 days, or freeze (0 °F). If kept frozen continuously, it will be safe indefinitely.

It is safe to freeze lamb in its original packaging or repackage it. However, for long-term freezing, overwrap the porous store plastic with storage wraps or bags to prevent "freezer burn," which appears as grayish-brown leathery spots and is caused by air reaching the surface of food. Cut freezer-burned portions away either before or after cooking the lamb. Heavily freezer-burned products may have to be discarded for quality reasons. For best quality, use lamb within 6 to 9 months.

Ready-Prepared Lamb. For fully-cooked, take-out lamb dishes such as Kabobs, Gyros, or Chinese food, be sure they are hot at pickup. Use cooked lamb within 2 hours (1 hour if the air temperature is above 90 °F) or refrigerate it at 40 °F or below in shallow, covered containers. Eat within 3 to 4 days, either cold or reheated to 165 °F (hot and steaming). It is safe to freeze ready-prepared lamb dishes. For best quality, use within 2 to 3 months.

There are three safe ways to defrost lamb: in the refrigerator, in cold water, and in the microwave. Never defrost on the counter or in other locations. It's best to plan ahead for slow, safe thawing in the refrigerator. Ground lamb, stew meat, and steaks may defrost within a day. Bone-in parts and whole roasts may take 2 days or longer.

Once the raw product defrosts, it will be safe in the refrigerator 3 to 5 days (for roasts and chops) and 1 to 2 days for ground lamb before cooking. During this time, if you decide not to use the lamb, you can safely refreeze it without cooking it first.

To defrost lamb in cold water, do not remove packaging. Be sure the package is airtight or put it into a leakproof bag. Submerge the lamb in cold water, changing the water every 30 minutes so that it continues to thaw. Small packages of lamb may defrost in an hour or less; a 3- to 4-pound roast may take 2 to 3 hours.

When microwave defrosting lamb, plan to cook it immediately after thawing because some areas of the food may become warm and begin to cook during microwaving. Holding partially-cooked food is not recommended because any bacteria present wouldn't have been destroyed.

Foods defrosted in the microwave or by the cold water method should be cooked before refreezing because they may potentially have been held at temperatures above 40 °F.

It is safe to cook frozen lamb in the oven, on the stove, or grill without defrosting it first; the cooking time may be about 50% longer. Do not cook frozen lamb in a slow cooker.

Since product dates aren't a guide for safe use of a product, how long can the consumer store the food and still use it at top quality? Follow these tips:

• Purchase the product before the date expires.
• Follow handling recommendations on product.
• Keep lamb in its package until ready to use.
• Refrigerate lamb roasts and chops 3 to 5 days (ground lamb, 1 to 2 days); and 3 to 4 days after cooking.
• If product has a "Use-By" Date, follow that date.
• If product has a "Sell-By" Date or no date, cook or freeze the product by the times recommended above.
• For best quality, use frozen lamb roasts and chops within 6 to 9 months; ground lamb, 3 to 4 months.

Times are based on lamb at refrigerator temperature (40 °F). Remember that appliances and outdoor grills can vary in heat. Use a meat thermometer to check for safe cooking and doneness of lamb.