lamb

Nutrition

Much of the choice lamb available at the supermarket contains the same nutritional value as choice beef—similar amounts of fat, protein, zinc, riboflavin and vitamin B12.
 
Selection

Check the date on the package and select a firm, pinkish red meat with bones that look somewhat red and moist at the joint and fat that is creamy white. Darker meat usually denotes an older animal. If possible, request that external fat be trimmed. Lamb can be purchased ground or in steaks, chops or roasts.
 
Storage

Keep lamb in the original package and store in the coldest part of the refrigerator or freezer. In the refrigerator, larger cuts will remain fresh up to a week while smaller cuts may only last several days. To freeze lamb, package lamb securely so that it is airtight and store in a freezer set at 0 degrees or lower. Large cuts will last six to nine months—smaller cuts will last three to four months.
 
Preparation

Trim all external fat from lamb to decrease fat content and guard against an overwhelming flavor. If the lamb still has pieces of fell, a membrane covering the surface fat, remove this before preparing and cooking. Most cuts of lamb are naturally tender and do not need further tenderizing before being roasted, grilled or broiled, methods in which the meat should be cooked until slightly pink. Firmer cuts can be poached or braised for more tender meat. Allow large pieces of lamb to sit for 15-20 minutes after cooking before carving.

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