Image
Selection tips
Look for lamb meat that is fine textured and firm that has red coloring and white marbling. The fat trim should be firm, white, and not too thick.
Storage tips
Refrigerate lamb at 40°F or below. Use ground lamp or stew meat within 1-2 days; lamb chops, roasts, and steaks within 3-5 days.
Data credit 1
USDA Food Safety and Inspection Service