Slices will keep up to five days in the refrigerator. Lamb And Beef Raw lamb or beef should be used within three to five days of purchase. When planning to prepare meat that has been frozen, give yourself enough time to thaw the meat in the refrigerator or in a container completely covered with cold running water. This process can take up to two days for larger cuts of meat. Lamb and beef roasts should be cooked to at least 145 F, in an oven set no lower than 325 F. Use a meat thermometer to be sure the proper internal temperature has been reached.
Briskets require longer cooking for tenderness and desired flavor.
Picnics and Grilling Make sure to keep raw meat, fish or poultry cold until it is cooked. Also, be sure to use a clean tray or platter to bring the cooked food indoors or to the picnic table. If the platter was used to take the raw meat or poultry to the barbecue grill, wash the tray, or use a clean one, before using it to serve the cooked food. When grilling hamburgers, use a meat thermometer to make sure the internal temperature of the patties is 160 F before serving. Read the labels of hot dogs, bratwurst and other sausages to make sure they are fully cooked.