Subscribe to our newsletter. The Lobels' Guide to Great Grilled Meats Selection and Storage Color is a good indicator of age. The lighter the color, the younger the meat. Baby lamb should be pale pink.
Regular lamb is pinkish-red.
Ground lamb and small lamb cuts should be wrapped and refrigerated up to three days. Larger roasts can be refrigerated up to five days before using. Ground lamb can be tightly wrapped and frozen up to three months, while larger roasts and solid pieces can be frozen up to six months. Cooked lamb can be refrigerated up to three days or frozen up to three months. One 6-pound leg of lamb will serve between 6 and 8 people.