How to store lamb

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.