STORAGE
• If it will not be
refrigerated
within 30 minutes, place lamb in cooler.
• If you don’t plan to use the lamb within 2 days, freeze it
immediately.
• Ground lamb is more perishable than other cuts, use it within 24
hours.
• Wrapped lamb should be used within 2 days. Lamb can be frozen for
6 months.
• Prevent freezer burn by wrapping the lamb in moisture-proof, airtight
materials such as freezer bags or heavy-duty aluminum foil, before
freezing.
HANDLING
• Wash hands with hot
soapy
water before and after handling lamb.
• Trim as much fat as possible from the lamb.
• Never place cooked lamb back on the same platter used before cooking.
• Always defrost and marinate lamb in the refrigerator, never on the
counter.
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FAQ
(Lamb/Mutton)
1.
What is the difference between lamb &
mutton?
Lamb is
a young sheep, mutton is a mature one. It’s the
same distinction as veal and beef. Lamb is the
meat of
a sheep under 1 year of age. It is firm-textured
but tender,
pink to dark red in color, with a considerable
amount of
firm white fat.
Mutton comes
from sheep over 1 year of age. It’s texture
is softer and it’s flavor is distinctively
stronger
than that of lamb.
Our
meats are from lamb and goats that are bred,
raised and
fattened on grass. Meat produced from a grass fed
animal
is significantly
lower in fat and cholesterol than grain fed
animals. Grass
fed meat is higher in Omega 3 fatty acids and CLA
(Conjugated
Linoleic Acid) an anti carcinorgenic associated
with certain
health benefits.
2.
What is boneless lamb leg?
It is the leg of a lamb that
the bone has been removed.
3.
Should I remove the netting from my boneless
lamb leg?
Because the bone was
removed
from the muscle “meat”, the netting helps
to hold together the rest of the meat so when
you roast
for instance, it will cook evenly. Once it’s
cooked, let it stand for 5 minutes and remove
the netting
at this point.
4. Where can I buy New Zealand or
Australian
lamb?
You can find a wide
selection of
fresh or frozen lamb products at your local
grocery store.
But at A.E.S. Inc. we carry the BEST brands and
are MUCH
CHEAPER than anyone.
5.
How can lamb from NZ or AUS. be fresh if it
comes all
the way from these sources?
In place is a
sophisticated and
reliable distribution network strategically
located
throughout these sources and North America.
All products
are shipped with temperature control devices;
hence
our customers are guaranteed to consistently
receive
the finest quality lamb products.
6.
Why does lamb seem to have lots of fat?
Compared to other meats,
lamb
contains very little marbling (internal fat
throughout
the meat). Since most of the fat that lamb has
is on
the outside edges, it is easily trimmed.
7.
Why is lamb frozen?
While we sell fresh
meats such
as beef and goat meat, flash frozen or flash
freezing
helps lock in flavor and freshness at the peak
of packing.
8.
What’s the age difference between lamb and
mutton?
Lamb comes from sheep that are between 5 months and 1 year old. Meat
from sheep
that is more than 1 year old is called mutton.
9.
Can you tell the difference by just looking at
the meat?
Yes. Lamb is light red
with
white fat. Its bones are moist and red.
Mutton is
dark, almost purplish, with yellow fat and
dry white
bones.
10.
What is a yearling lamb?
A yearling lamb is
between
1 and 2 years old. The meat will have a
stronger
taste than younger lamb. It should be
labeled “yearling
lamb”
11.
What is the fell?
The fell is the
papery-thin,
whitish membrane that coats the lamb.
12.
Why do cook books recommend that lamb is best
served
medium rare?
Lamb looses it’s
delicate
taste if it is cooked in a dry heat beyond
medium.
Many people who don’t like lamb have eaten
it over-cooked.
13.
What is a rack of lamb?
A rack of lamb is similar
to the
standing rib roast of beef; it’s of course much
smaller. A rack of lamb has 7-8 ribs but only
feeds 2
people.
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