The LAMB MEAT is pink, its firm fat is abundant and white. It is very tender and tasty when it is in its optimum state of freshness.
Do not leave a lot of time exposed to heat inside the car, or outside the freezer (because its lifespan is shortened), maximum 30 minutes not to interrupt “the cold chain” of Turkey, which prevents the proliferation of bacteria that cause disease.
If possible, it must be transported in a thermal bag and away from polluting products such as cleaners, automotive oils or petrol as it absorbs these smells.
Also when you arrive at your destination, place them immediately in the refrigerator.
LAMB MEAT, The Shepherd is prepared (moored to a spit), roasted, baked, braiseded or stewed.
If it is an old animal, you have to marinate it very well to remove the flavor of Lana.
LAMB MEAT, Refrigerated raw and marinated, if it is to be consumed soon, otherwise freeze in the portions to be used for each meal, 4 months about because of its fat that is changing its flavor over time. Refrigerated cooked, approx. 4 days.
Freeze. Cool.
4 months approx. 2-4 days.
If the meat has been thawed, it should not be re-frozen.
It is essential to wash with soap and water, anything that has touched raw meat (hands, containers, tables, inns, trays, etc.) before and after handling, even if the raw meat of another kind of animal is to be continued.
Always wash everything after each process.
The meats must be bought at the end of the market, so that the “cold chain” of the product is not lost. Also when you reach your destination, place them D immediately in the refrigerator.
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