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Aaaah...Lamb. Such a delectable taste for so humble a creature.
A very versatile meat that is readily available. Lamb is
growing in popularity due to it's unmatched flavor and
versatility. Baby lamb should be pale pink. Regular lamb
is pinkish-red. Ground lamb and small lamb cuts should be
wrapped and refrigerated up to three days. Larger roasts can be
refrigerated up to five days before using. Ground lamb can be
tightly wrapped and frozen up to three months, while larger
roasts and solid pieces can be frozen up to six months. Plan
ahead: frozen lamb should be thawed in the refrigerator, not at
room temperature. Cooked lamb can be refrigerated up to three
days or frozen up to three months.
One 6-pound Leg of Lamb will serve between 6 and 8 people. |
