All About Lamb
Your complete guide to lamb - discover how to store it properly, identify when it's gone bad, and find the best substitutes for your recipes.
How Long Does Lamb Last?
Storage times and freshness tips for lamb in different conditions.
Safety first: This guide provides general information. When in doubt, throw it out! Trust your senses and err on the side of caution. If something smells, looks, or tastes off, don't consume it.
Raw Lamb (Unopened/Original Packaging) in Fridge3-5 days for chops, roasts; 1-2 days for ground lamb, stew meat
Signs of Spoilage
Dull, grayish-brown color (fresh lamb is pinkish-red); slimy or sticky texture; sour, strong, gamey, or putrid odor.
How to Check
Visually inspect for color changes. Touch gently (through packaging or with gloved hand if opened) to check for sliminess. Most reliably, smell the meat closely – any off, sour, or ammonia-like smell is a clear indicator of spoilage. Do not taste.
Storage Tips
Store raw lamb on the bottom shelf of the refrigerator to prevent any potential drips from contaminating other foods. Keep it in its original packaging until ready to use, or place the entire package in a tray to catch any liquids.
Raw Lamb (Opened/Repacked) in Fridge1-2 days for all cuts, including ground lamb
Signs of Spoilage
More rapid development of discoloration (grayish-brown/greenish tints); increased sliminess or stickiness on the surface; a pronounced sour, strong, or ammonia-like odor.
How to Check
Perform visual inspection, touch test, and smell test as described above. Pay close attention to any changes from its fresh state, as spoilage can accelerate once exposed to air and handling. Do not taste.
Storage Tips
Once opened, re-wrap lamb tightly in plastic wrap, then aluminum foil, or place it in an airtight container to minimize air exposure and prevent cross-contamination. Use as soon as possible.
Cooked Lamb in Fridge3-4 days
Signs of Spoilage
Dry or hardened edges; fuzzy mold growth (can be white, green, or black); sour, musty, or unpleasant smell; slimy or sticky texture on the surface.
How to Check
Visually inspect for mold or unusual discoloration. Smell for any off, sour, or musty odors. Check the texture – if it feels slimy or unusually sticky, it's likely spoiled. Do not taste if any other spoilage signs are present.
Storage Tips
Cool cooked lamb quickly (within 2 hours) before refrigerating. Store in shallow, airtight containers to ensure even cooling and prevent drying out or absorbing other fridge odors. Reheat all leftovers to an internal temperature of 165°F (74°C).
Raw Lamb in Freezer6-9 months for roasts, chops; 3-4 months for ground lamb, stew meat
Signs of Spoilage
Freezer burn (dry, grayish-brown or whitish patches on the surface); strong, stale odor upon thawing; very dry or tough texture after cooking (due to quality degradation, not necessarily unsafe).
How to Check
Visually inspect for freezer burn before or after thawing. Upon thawing, check for any off or stale odors. While freezer burn affects quality, not safety, severe freezer burn can make the meat unpalatable.
Storage Tips
For best quality and to prevent freezer burn, wrap raw lamb tightly in plastic wrap, then heavy-duty aluminum foil, or use vacuum-seal bags. Label with the date of freezing. Thaw safely in the refrigerator, never at room temperature.
Cooked Lamb in Freezer2-3 months
Signs of Spoilage
Similar to raw frozen lamb in terms of freezer burn; upon thawing and reheating, may have off-flavors, a very dry texture, or a general loss of quality.
How to Check
Visually check for freezer burn. Upon thawing, smell for any stale or off-odors. While still safe, significant quality degradation (dryness, off-flavors) will be noticeable.
Storage Tips
Cool cooked lamb completely before freezing. Store in airtight, freezer-safe containers or heavy-duty freezer bags. Label with the date of freezing. Thaw in the refrigerator and reheat thoroughly to 165°F (74°C) before serving.