Food Safety While Hiking, Camping

& Boating

Lamb from Farm to Table

USDA Meat & Poultry Hotline

1-888-MPHotline

(1-888-674-6854)

The Food Safety and Inspection Service (FSIS) is the public health

agency in the U.S. Department of Agriculture responsible for ensuring

that the nation’s commercial supply of meat, poultry, and egg products

is safe, wholesome, and correctly labeled and packaged.

Food Safety Information

United States Department of Agriculture

Food Safety and Inspection Service

PhotoDisc

Sheep is the oldest domesticated meat species. Sheep have been raised by humans beginning about 9,000years ago in the Middle East. In many countries, lamb (a young sheep) is the major source of protein. Many

Americans think of lamb as a springtime food, but it can be enjoyed year round. The following information answers many questions callers have asked the USDA Meat and Poultry Hotline about lamb.

What is the difference

between lamb and

mutton?

How are lambs raised?

How is Lamb Inspected?

What Does the Grade

Mean?

Sheep (Ovine) carcasses are classified as lamb, yearling mutton, or mutton

depending on their age as evidenced by their muscles and bones. For the

purpose of this fact sheet we will be discussing lamb. The flavor of lamb is

milder than mutton. Lamb is produced from younger animals, typically less

than a year old, and mutton is produced from older animals. Most lambs

are brought to market at about 6 to 8 months old. A lamb weighs about

140 pounds and yields approximately 46 to 49 pounds of edible lean retail

lamb cuts, semi-boneless.

If the phrase “Spring Lamb” is on a meat label, it means the lamb was

slaughtered between March and October. The term comes from olden

times when lambs born in harsh winter weather would have little chance

to survive until the next year. Today with more protected animal

husbandry conditions, enjoying “lamb” is not confined to a particular

season of the year.

Lambs are nursed by their mothers and when they are weaned, they

gradually begin feeding on pasture or coarsely ground grain. They are fed

hay and feed consisting of corn, barley, milo (a type of sorghum), and/or

wheat supplemented with vitamins and minerals. Lambs are usually

“finished” (grown to maturity) in feedlots where they are fed specially

formulated feed. While most lambs are finished on grains, some lambs are

raised on pasture and are finished on grass instead of grains. Grassfinished lamb is usually distinguished on the label.

All lamb found in retail stores is either USDA inspected for wholesomeness

or inspected by state systems which have standards equal to the Federal

government. Each lamb and its internal organs are inspected for signs of

disease. The “Passed and Inspected by USDA” seal insures the lamb is

wholesome and free from disease.

Grading for quality is voluntary. A processing plant may request to have its

lamb graded for quality based on traits such as tenderness, juiciness and

flavor. USDA-graded lamb sold at the retail level is Prime, Choice, and

Good. Lower grades (Utility and Cull) are mainly ground or used in

processed meat products.

Lamb quality grades take into consideration maturity (lamb, yearling

mutton, and mutton), conformation, and the palatability-indicating

characteristics, such as fat streaking within the flank and firmness of the
Lamb from Farm to Table

Food Safety Information 2

Retail Cuts of Fresh

Lamb

What is a rack of lamb?

What is a lamb chop?

How much lamb Is

consumed?

What does “natural”

mean?

How and why is some

lamb aged?

Can hormones and

antibiotics be used in

lamb raising?

What to Look for When

Selecting Lamb

How is ungraded lamb

different?

lean. Most of the graded lamb sold in supermarkets is USDA Choice; 80%

of the American lamb supply is USDA Prime or USDA Choice. The protein,

vitamin, and mineral content of lamb are similar in all grades.

All lamb is inspected for wholesomeness; however, since grading is not

mandatory, the overall quality of ungraded lamb is unknown—it may be

higher or lower than USDA graded lamb found at retail. Since the quality of

lamb varies according to the age of the animal, it is advisable to buy lamb

that has been USDA-graded since age is taken into consideration.

Yes. Hormones and antibiotics approved by the U.S. Food and Drug

Administration (FDA) are permitted to be used in lambs slaughtered for

meat. Antibiotics may be given to prevent or treat disease in lambs and

hormones may be given to promote efficient growth. A recommended

withholding period is required from the time antibiotics are administered

until it is legal to slaughter the animal. This is so drug residues can exit

the animal’s system. FSIS samples lamb carcasses at slaughter and tests

for residues. FSIS laboratory results above the tolerance limit set by FDA

is considered a residue violation and are investigated by FDA or the State.

When shopping for lamb, look for meat that is fine textured and firm that

has red coloring and white marbling (white flecks of fat within the meat

muscle). The fat trim should be firm, white, and not too thick. The USDA

quality grades are reliable guides.

There are five basic major (primal) cuts into which the lamb carcass is

separated: shoulder, rack, shank/breast, loin, and leg. It is recommended

that packages of fresh lamb purchased in the supermarket be labeled with

the primal cut as well as the product, such as “shoulder roast” or “loin

chop.”

The “rack” is the primal cut, more commonly known as the rib The rack

contains 9 full ribs and can be split (along the back bone) into two lamb rib

roasts. A “lamb crown roast” is made by sewing two rib roasts together to

form a circle or crown.

Chops can come from various primal cuts. “Loin” chops come from the loin

and “rib” chops come from the rack (or rib); these are the most tender

and most expensive chops. “Blade” and “arm” chops (from the shoulder)

and “sirloin” chops (from the leg) are less expensive but may be just as

tender.

According to USDA’s Economic Research Service, each American eats about

.7 pound of lamb yearly.

All fresh meat qualifies as “natural.” Products labeled “natural” cannot

contain any artificial flavor or flavoring, coloring ingredient, chemical

preservative, or any other artificial or synthetic ingredient; and the

product and its ingredients are not more than minimally processed

(ground, for example). All products claiming to be natural should be

accompanied by a brief statement which explains what is meant by the

term “natural.”

Lamb is aged to develop additional tenderness and flavor. Usually only the

higher quality, more expensive primals, such as racks, ribs, and loins are

aged, and these are mainly sold to restaurants. Aging is done

commercially under controlled temperatures and humidity. Since aging can

take from 10 days to 6 weeks under controlled conditions, the USDA does

not recommend aging lamb in a home refrigerator.
Lamb from Farm to Table

Food Safety Information 3

Why is lamb called a

“red” meat?

Additives

Dating of Lamb Products

Rinsing Lamb

How to Handle Lamb

Safely

Oxygen is delivered to muscles by the red cells in the blood. One of the

proteins in meat, myoglobin, holds the oxygen in the muscle. The amount

of myoglobin in animal muscles determines the color of meat. Lamb is

called a “red” meat because it contains more myoglobin than chicken or

fish. Other “red” meats are beef, veal, and pork.

Additives are not allowed on fresh lamb. If it is processed, additives such

as MSG, salt, or sodium erythorbate must be listed on the label.

Product dating is not required by Federal regulations. However, many

stores and processors may voluntarily date packages of raw lamb or

processed lamb products. If a calendar date is shown, immediately

adjacent to the date must be a phrase explaining the meaning of that

date such as “sell-by” or “use before.”

Except for “use-by” dates, product dates don’t always refer to home

storage and use after purchase. “Use-by” dates usually refer to best

quality and are not safety dates. But even if the date expires during

home storage, a product should be safe, wholesome and of good quality

if handled properly and kept at 40° F or below. If the product has a “useby date,” follow that date. If the product has a “sell-by” date or no date,

cook or freeze the product according to the recommendations in the

“Storage Times” section of this publication.

There is no need to rinse raw lamb before cooking because this creates a

cross-contamination hazard and is not necessary. Any bacteria which

might be present would be destroyed by cooking.

Raw Lamb. Select lamb just before checking out at the register. Put

packages of raw lamb in disposable plastic bags (if available) to contain

any leakage which could cross-contaminate cooked foods or produce that

will be eaten raw such as salad.

Take lamb home immediately and refrigerate it at 40 °F or below. Use

ground lamb or stew meat within 1 to 2 days; lamb chops, roasts, and

steaks within 3 to 5 days or freeze at 0 °F or below. If kept frozen

continuously, it will be safe indefinitely.

It is safe to freeze lamb in its original packaging or repackage it. However,

for long-term freezing, overwrap the porous store plastic with storage

wraps or bags to prevent “freezer burn,” which appears as grayish-brown

leathery spots and is caused by air reaching the surface of food. Cut

freezer-burned portions away either before or after cooking the lamb.

Heavily freezer-burned products may have to be discarded for quality

reasons. For best quality, use frozen lamb roasts, steaks, and chops

within 6 to 9 months; ground lamb, 3 to 4 months.

Ready-Prepared Lamb. For fully-cooked, take-out lamb dishes such as

Kabobs, Gyros, or Chinese food, be sure they are hot at pickup. Use

cooked lamb within 2 hours (1 hour if the air temperature is above 90 °F)

or refrigerate it at 40 °F or below in shallow, covered containers. Eat it

within 3 to 4 days, either cold or reheated to 165 °F. It is safe to freeze

ready-prepared lamb dishes. For best quality, use within 2 to 3 months.

There are three safe ways to thaw lamb: in the refrigerator, in cold water,

and in the microwave. It’s best to plan ahead for slow, safe thawing in

the refrigerator. Ground lamb, stew meat, and steaks may defrost within

a day. Bone-in parts and whole roasts may take 2 days or longer.

Safe Thawing
Lamb from Farm to Table

Food Safety Information 4

Marinating

Storage Times

Once the raw product thaws, it will be safe in the refrigerator before

cooking 3 to 5 days (for roasts, steaks, and chops) and 1 to 2 days for

ground lamb. During this time, if you decide not to use the lamb, you can

safely refreeze it without cooking it first.

To thaw lamb in cold water, do not remove the packaging. Be sure the

package is airtight or put it into a leakproof bag. Submerge the lamb in

cold water, changing the water every 30 minutes so that it continues to

thaw. Small packages of lamb may defrost in an hour or less; a 3- to 4-

pound roast may take 2 to 3 hours.

When thawing lamb in cold water or in the microwave, plan to cook it

immediately after thawing. Never thaw on the counter or any other

location at room temperature. Leaving food out too long at room

temperature can cause bacteria (such as Staphylococcus aureus,

Salmonella Enteritidis, Escherichia coli O157:H7, and Campylobacter) to

grow to dangerous levels that can cause illness.

Foods defrosted in the microwave or by the cold water method should be

cooked before refreezing because they may potentially have been held

at temperatures above 40 °F, where bacteria multiply rapidly.

It is safe to cook frozen lamb in the oven, on the stove, or grill without

defrosting it first; the cooking time may be about 50% longer. Do not

cook frozen lamb in a slow cooker.

Marinate lamb roasts, steaks, or chops in the refrigerator up to 5 days.

Lamb cubes or stew meat can be marinated up to 2 days. Boil used

marinade before brushing on cooked lamb. Discard any uncooked

leftover marinade.

Since product dates aren’t a guide for safe use of a product, how long

can the consumer store the food and still use it at top quality? Follow

these tips:

· Purchase the product before the date expires.

· Follow handling recommendations on product.

· Keep lamb in its package until ready to use.

· Refrigerate lamb roasts, steaks, and chops 3 to 5 days (ground

lamb or stew meat, 1 to 2 days); and 3 to 4 days after cooking.

· If product has a “use-by” date, follow that date.

· If product has a “sell-by” date or no date, cook or freeze the

product by the times recommended above.

· Once a perishable product is frozen, it doesn’t matter if the date

expires because foods kept frozen continuously are safe

indefinitely.

· For best quality, use frozen lamb roasts, steaks, and chops within

6 to 9 months; ground lamb, 3 to 4 months.
Cut of Lamb

APPROXIMATE LAMB COOKING TIMES

Size Cooking

Method

Cooking

 Time

Minimum Internal

Temperature &

Rest Time

Lamb from Farm to Table

Food Safety Information 5

Lamb Leg, bone in

Lamb Leg, boneless,

rolled

Shoulder Roast or Shank

Leg Half

Cubes, for Kabobs

Ground Lamb Patties

Chops, Rib, or Loin

Leg Steaks

Stew Meat, pieces

Shanks

Breast, Rolled

5 to 7 lbs. 

7 to 9 lbs.

4 to 7 lbs.

3 to 4 lbs.

1 to 1 1/2”

2" thick

1 to 1 1/2" thick

3/4" thick

1 to 1 1/2”

3/4 to 1 lb.

1 1/2 to 2 lb.

Roast 325° 

Roast 325°

Roast 325°

Roast 325°

Broil/Grill

Broil/Grill

Broil/Grill

Broil/Grill 4" from

heat

Cover with liquid;

simmer

*Braise 325°

20 to 25 min./lb.

15 to 20 min./lb.

25 to 30 min./lb.

30 to 35 min./lb.

8 to 12 minutes

5 to 8 minutes

7 to 11 minutes

14 to 18 minutes

1 1/2 to 2 hours

1 1/2 to 2 hours

145 °F and allow

to rest for at least

3 minutes

160 °F

145 °F and allow

to rest for at least

3 minutes

145 °F and allow

to rest for at least

3 minutes

*Braising is roasting or simmering less-tender meats with a small amount of liquid in a tightly covered pan.

Microwaving

Refer to the microwave’s oven manual for microwaving lamb, and check it with a food thermometer.

Safe Cooking: For safety, the USDA recommends cooking lamb patties and ground lamb mixtures such as

meat loaf to a safe minimum internal temperature of 160 °F as measured by a food thermometer. Cook all

raw lamb steaks, chops, and roasts to a minimum internal temperature of 145 °F as measured with a food

thermometer before removing meat from the heat source. For safety and quality, allow meat to rest for at

least three minutes before carving or consuming. For reasons of personal preference, consumers may choose

to cook meat to higher temperatures. For approximate cooking times for use in meal planning, see the

following chart.

Times are based on lamb held at refrigerator temperature (40 °F). Remember that appliances and outdoor

grills can vary in heat. Use a food thermometer to check for safe cooking and doneness of lamb.
Food Safety Questions?

Lamb from Farm to Table

The USDA is an equal opportunity

 provider and employer.

Revised June 2011

FSIS encourages the reprint and distribution of this publication for food safety

purposes. However, the included image from PhotoDisc, used under license, is

protected by the copyright laws of the U.S., Canada, and elsewhere, and may

not be saved or downloaded except for printing of this publication.

Partial Cooking

What is the Yield of

Cooked Lamb?

Call the USDA Meat & Poultry Hotline

Send E-mail questions to MPHotline.fsis@usda.gov.

NEVER brown or partially cook lamb to refrigerate and finish cooking later

because any bacteria present wouldn’t have been destroyed. It is safe to

partially cook or microwave lamb immediately before transferring it to a

hot grill or conventional oven to finish cooking.

After cooking bone-in lamb leg or roast, one pound of raw weight will

yield 8 to 9 ounces of edible meat. Ground lamb or boneless cuts will yield

about 10.5 ounces of edible meat.

FSIS’ automated response

system can provide food safety

information 24/7 and a

live chat

during

Hotline

hours.

If you have a question

about meat, poultry,

or egg products, call

the USDA Meat and

Poultry Hotline

toll free at

1-888-MPHotline

(1-888-674-6854)

The hotline is open

year-round

 Monday through Friday

from 10 a.m. to 4 p.m.

ET (English or Spanish).

Recorded food safety

messages are available

24 hours a day. Check

out the

FSIS Web site at

www.fsis.usda.gov. AskKaren.gov

PregunteleaKaren.gov

Ask Karen!