All About Rack of lamb
Your complete guide to rack of lamb - discover how to store it properly, identify when it's gone bad, and find the best substitutes for your recipes.
How Long Does Rack of lamb Last?
Storage times and freshness tips for rack of 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 in freezer6-9 months (for best quality), safe indefinitely at 0°F (-18°C)
Signs of Spoilage
Severe freezer burn (dry, discolored greyish-brown or white patches) indicates quality degradation, leading to tough, dry meat. While safe to eat, the texture and flavor will be compromised. An off-odor after thawing suggests it may have been spoiled before freezing or freezer burn is extreme.
How to Check
Before freezing, ensure no signs of spoilage. When frozen, check for excessive ice crystals or large areas of discoloration (freezer burn). After thawing in the refrigerator, perform the visual, touch, and smell tests as you would for fresh raw lamb. Discard if any spoilage signs are present post-thaw.
Storage Tips
For optimal quality and to prevent freezer burn, wrap the rack of lamb tightly in plastic wrap first, then a layer of heavy-duty aluminum foil, or use a vacuum sealer. Label with the date of freezing. Thaw slowly and safely in the refrigerator, allowing 24 hours per 5 pounds of meat.
cooked in freezer2-3 months (for best quality), safe indefinitely at 0°F (-18°C)
Signs of Spoilage
Similar to raw frozen meat, primarily freezer burn affecting quality rather than safety. The meat may become dry and tough, losing flavor. An unpleasant odor after thawing indicates quality degradation or prior spoilage.
How to Check
Check for freezer burn. After thawing in the refrigerator, visually inspect for unusual discoloration and perform a smell test. If the texture is overly dry or the smell is off, the quality is compromised.
Storage Tips
Allow cooked lamb to cool completely before freezing. Wrap well in plastic wrap and then foil, or use freezer-safe containers or vacuum-seal bags to prevent freezer burn. Label with the date. Thaw in the refrigerator and reheat thoroughly to 165°F (74°C).
raw in fridge (unopened)3-5 days
Signs of Spoilage
Dull, greyish-brown color; slimy or sticky texture; strong, sour, or 'gamey' off-odor; excessive liquid in packaging.
How to Check
Visually inspect the color – fresh lamb should be reddish-pink. Press lightly with a clean finger; it should be firm, not slimy. Gently open the packaging and sniff – any foul, sour, or unusually strong 'gamey' smell indicates spoilage. Do not taste.
Storage Tips
Store in the coldest part of your refrigerator (typically the bottom shelf) to prevent cross-contamination from potential drips. If the packaging is puffed up, it's a strong sign of bacterial growth and should be discarded immediately.
raw in fridge (opened/repackaged)2-3 days
Signs of Spoilage
Similar to unopened raw lamb: significant color change to greyish-brown, slimy or sticky feel, prominent sour or rotten smell, particularly after being exposed to air.
How to Check
Perform visual, touch, and smell tests as described for unopened raw lamb. The smell test is often the most reliable indicator once exposed to air. If in doubt, err on the side of caution and discard.
Storage Tips
To maximize freshness, rewrap tightly in plastic wrap, then aluminum foil, or place in an airtight container to minimize air exposure. Store on the bottom shelf of the refrigerator.
cooked in fridge3-4 days
Signs of Spoilage
Dull or faded color; development of a slimy film; visible mold growth; sour, rancid, or unpleasant smell.
How to Check
Visually inspect for any mold or discoloration. Smell the lamb – any sour, off, or chemical-like odor means it's spoiled. Touch to check for sliminess. Do not taste if any other signs are present.
Storage Tips
Cool cooked lamb rapidly (within 2 hours) before refrigerating to prevent bacterial growth. Store in an airtight container to maintain moisture and prevent absorption of other fridge odors. Reheat thoroughly to an internal temperature of 165°F (74°C).