Knowing the Rules and Playing It Safe:Everything You Need to Know About Preparing Lamb

Lambs are cute, fuzzy, cuddly – not to mention the fact that they are also amazingly tasty. Though the average American eats less than one pound per year, lamb has made itself present in every class in the gastronomic hierarchy.

Whether a restaurant prepares quickservice gyros or upscale racks of lamb, it is equally important to handle this delicate meat safely because problems from consumption of badly handled lamb can be disastrous. Dealing with ill-handled lamb exposes you to the danger of contracting hazardous bacteria. This is a game of livestock tag that you do not want to play.

Cutaneous Anthrax is a common disease among hoofed animals that can be passed from one wound to another. Humans are not biologically exempt from this disease. One way to protect yourself is to avoid handling lamb with wounds on your hand. Symptoms can include headaches, itchiness, black ulcers, swollen lymph nodes, blisters and fever that may develop as late as two weeks after exposure. Cutaneous anthrax has the potential to be fatal if not treated promptly.

Scrapie, which is a fatal transmissible spongiform encephalopathy, affects the nervous system of sheep and goats. A kind of irreversible, fatal disease that is commonly associated to scrapie is Creutzfeldt-Jakob disease. Both scrapie and Creutzfeldt-Jakob is caused by the prion – infectious agents. Though not proven, scientists believe that eating meat that is infected by scrapie can pass the disease to humans.

Toxoplasma Gondii is a parasite that can be passed from sheep to human when people handle raw or undercooked lamb meat. Symptoms, which could last for a week, are similar to those of the flu, aches and swollen lymph nodes. It is very common – about 60 million people in the U.S. have it – but a healthy immune system can prevent it from causing sickness. For people with weak immune systems, this parasite can be perilous. Women who are pregnant can pass the parasite to fetus. When born, the child might suffer from mental retardation, epilepsy, and other severe repercussions.

USDA and state regulators inspect all lamb meat to see if they meet standards. The meat is checked for diseases. If passed, the regulators give the lamb a seal of approval.

How to Shop for Lamb

When in the grocery store, purchase lamb that is well-sealed. The younger the lamb, the more tender the meat. The younger the meat, the lighter color the meat. While baby lamb’s meat ought to be pink, older lambs should be pinkish-red. Good marbling means good meat, so look for white, firm specks of fat within the muscle. The meat ought to be firm and fine in texture. Always take note of the expiration date.

Some lamb meat producers voluntarily pay to have their meat graded. There are five grades: prime, choice, good, utility and cull. Utility- and cull-graded meat are usually used for ground or processed meat. Most lambs sold in markets are either choice or good. The tenderest grade is prime.

How to Store Lamb

If not for immediate use, store the lamb immediately. If wrapped in butcher paper, transport the meat to a plastic bag. Prevent any air in the bag to reduce chances of freezer burn (meat turning gray and leathery).

Never thaw lamb meat at room temperature. There are only three ways of thawing lamb meat properly: microwave, refrigerator and cold water.

To thaw lamb meat in the microwave, you just press the defrost button. But after defrosting, you have to immediately cook the meat because bacteria quickly multiply.

To thaw lamb in the refrigerator, place lamb in a closed container. If you decide to not to use the meat, you can safely refreeze it.

To thaw lamb meat in cold water, keep lamb in air-proof, water-resistant packaging. Make sure the meat doesn’t touch the water because it can increase the chances of cross-contamination. You must change the water every 30 minutes so the water doesn’t become too cold for the lamb to thaw. You must cook the meat after it thaws.

When working with lamb meat, you have to wash your equipment and your hands in soapy, hot water before and after the process. Be sure to keep a sterile environment by not cross-contaminating other food products with meat juice or the meat itself. Always use a meat thermometer when cooking a lamb to ensure a safe temperature. The number-one rule in handling lamb is to never serve it raw.

Despite having to take extra precautions, if it is done right, a full, satisfied, healthy stomach awaits at the end of a meal of lamb.