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I've been posting many facts concerning lamb. I hope you've enjoyed reading so far. Today: Defrosting Lamb. There are three safe ways to defrost lamb: in the refrigerator, in cold water, and in the microwave. Never defrost on the counter or in other locations. It's best to plan ahead for slow, safe thawing in the refrigerator. Ground lamb, stew meat, and steaks may defrost within a day. Bone-in parts and whole roasts may take 2 days or longer. Once the raw product defrosts, it will be safe in the refrigerator 3 to 5 days (for roasts and chops) and 1 to 2 days for ground lamb before cooking. During this time, if you decide not to use the lamb, you can safely refreeze it without cooking it first. To defrost lamb in cold water, do not remove packaging. Be sure the package is airtight or put it into a leakproof bag. Submerge the lamb in cold water, changing the water every 30 minutes so that it continues to thaw. Small packages of lamb may defrost in an hour or less; a 3- to 4-pound roast may take 2 to 3 hours. When microwave defrosting lamb, plan to cook it immediately after thawing because some areas of the food may become warm and begin to cook during microwaving. Holding partially-cooked food is not recommended because any bacteria present wouldn't have been destroyed. Foods defrosted in the microwave or by the cold water method should be cooked before refreezing because they may potentially have been held at temperatures above 40 °F. It is safe to cook frozen lamb in the oven, on the stove, or grill without defrosting it first; the cooking time may be about 50% longer. Do not cook frozen lamb in a slow cooker. Nice to see you here. Until Tomorrow, Thanks. Suzie Home decorations? Find it easy right here! Fabulous Home Decorations Posted: Sunday 20th 1:16 AM |