With all the delicious cuts of organic beef and lamb available at your butcher’s, it can be easy to let yourself go and buy more than you originally intended.
And why not? With its superb taste, abundance of nutrients and lack of harmful chemicals and additives, there’s never a reason not to enjoy plenty of organic meat.
If you do find yourself with some leftover lamb after cooking up a delicious roast or stew for your family, it is important to store it properly so that it retains the flavour and lasts for as long as possible.
Refrigerate or freeze?
Whether you store your lamb in the fridge or freezer depends on when you bought it and how soon you are going to use it.
As a general rule, if you are going to use the meat on the day you purchase it, it is okay to leave it in the fridge until needed.
If you have leftovers and you are going to use it within three to five days, it is also fine to leave it in the refrigerator. However, for any longer period of storage, you must freeze it to prevent it from going bad.
What to store it in?
If you’re keeping your lamb in the fridge for only a couple of days, storing it in its original packaging is fine.
It is recommended to tightly wrap the meat in plastic wrap or aluminium foil or put it in an airtight container before storing it in the freezer.
Doing this will prevent air from reaching the meat and causing freezer burn.
How long your lamb will last depends on what form it is in when you put it in the freezer.
Most fresh cuts will last for about six months when frozen, although the shelf life will decrease if it has already been cooked or ground.
In this case, it is recommended to consume it within three to four months.