Lamb - Read More

• 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.

• 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.


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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