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partment or coldest part of the refrigerator. Lamb prepackaged for self-service can be stored in its original wrapping; cuts not prepackaged can also be stored in the market wrapping paper. Cooked lamb should be wrapped or covered and placed in the refrigerator within one hour after cooking.
Refrigeration. At normal refrigerator temperatures (36 to 40 degrees F.), most lamb cuts can be stored for three to five days. Ground lamb should be refrigerated no longer than one or two days, while cooked lamb can be stored for up to four or five days. If longer storage is necessary, lamb should be frozen.
Lamb cookery: Since lamb is naturally tender, most cuts can be prepared conventionally using dry heat cooking methods. Rib, loin, shoulder, sirloin, and leg cuts are excellent when roasted, broiled, or panbroiled. Chops cut one-inch thick or more should be broiled; those cuts less than one-inch thick are usually best panbroiled. Ground lamb may be roasted (baked) as loaves, broiled, or panbroiled as patties or browned and included in casseroles or other combination dishes. To insure maximum tenderness, cuts from the neck, shank, and breast are usually cooked by moist heat methods, such as braising or cooking in liquid, although riblets from the breast can be broiled. With all cook
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