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.

In Season
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Members who process, produce, or sell the selected ingredient

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