How long does lamb last?
Lamb keeps for 3 to 5 days in the fridge, up to 4 to 12 months in the freezer. USDA lists 12 kinds of lamb; the first is shown here and all are in the table below.
leg, bone-in - small
No guideline
3 to 5 days
from the package date
4 to 12 months
best quality within
All kinds of lamb, side by side
| Kind | Pantry | Fridge | After opening | Freezer |
|---|---|---|---|---|
| leg, bone-in - small | no guideline | 3 to 5 days | no guideline | 4 to 12 months |
| leg, bone-in - large | no guideline | 3 to 5 days | no guideline | 4 to 12 months |
| leg; boneless, rolled | no guideline | 3 to 5 days | no guideline | 4 to 12 months |
| crown roast | no guideline | 3 to 5 days | no guideline | 4 to 12 months |
| shoulder roast or shank leg half | no guideline | 3 to 5 days | no guideline | 4 to 12 months |
| cubes for kabobs | no guideline | 3 to 5 days | no guideline | 4 to 12 months |
| ground | no guideline | 1 to 2 days | no guideline | 3 to 4 months |
| chops, ribs, or loin | no guideline | 3 to 5 days | no guideline | 4 to 12 months |
| leg steaks | no guideline | 3 to 5 days | no guideline | 4 to 12 months |
| stew meat, pieces | no guideline | 3 to 5 days | no guideline | 4 to 12 months |
| shanks | no guideline | 3 to 5 days | no guideline | 4 to 12 months |
| breast, rolled | no guideline | 3 to 5 days | no guideline | 4 to 12 months |
No guideline: USDA gives no time for that place, usually because the food is not stored that way.
How to tell lamb has gone bad
General signs for meat: fresh, the group USDA lists lamb under.
- Sticky, tacky or slimy film on the surface
- Sour or ammonia-like smell instead of a mild, fresh one
- Grey-green colour throughout, not just where air touched it
- Torn or leaking packaging that let air or juices escape
- Texture that stays dented when pressed instead of springing back
More on meat: fresh. The times above are quality guidelines, not safety limits; food that shows these signs goes out regardless of the date.
Storage habits that make the difference
Keep raw meat in the coldest part of the fridge, ideally on a tray to catch drips, and use within a few days of purchase. Freeze anything you will not use in time, wrapped tightly to prevent freezer burn. Thaw in the fridge, not on the counter, and never refreeze raw meat that has fully thawed.
More in meat: fresh
Source: USDA FSIS FoodKeeper dataset (public domain). Times assume a fridge at 40 F (4 C) and a freezer at 0 F (-18 C). How we decode the data.