Suzie's Tips ... Delicious Food and Keeping it Safe

What About The Aging Of lamb Meat? hello everybody. How is your day? Thanks for the great emails. I've answered just about all of them so far. Thanks for the nice compliments too. More lamb talk. Ready? Lamb is aged to develop additional tenderness and flavor. Usually only ribs and loins of high quality lamb are aged, and these are mainly sold to restaurants. Aging is done commercially under controlled temperatures and humidity. Since aging can take from 10 days to 6 weeks, the USDA does not recommend aging lamb in a home refrigerator. Why is Lamb Called a "Red" Meat? Oxygen is delivered to muscles by the red cells in the blood. One of the proteins in meat, myoglobin, holds the oxygen in the muscle. The amount of myoglobin in animal muscles determines the color of meat. Lamb is called a "red" meat because it contains more myoglobin than chicken or fish. Other "red" meats are beef, veal, and pork. Learn something new everyday. Suzie's Eating Well Food Blog Suzie Posted: Wednesday 16th March 2005, 1:01 AM

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