Lamb storage guide

Ensure your lamb is always fresh and safe with this simple storage guide.

What you need to know

In the fridge

- Remove packaging, transfer lamb to a plate and cover loosely with plastic wrap or foil. Make sure the juices can’t make a great escape.

- Pop fresh lamb on lowest fridge shelf away from any cooked food. 

- Always enjoy your lamb before its use-by date.


Lamb fridge storage times

Recommended fridge temp: 4°C to 5°C

- Sausages, mince, strips, diced lamb and thin steaks: 2 days

- Steaks, boned and rolled roasts: 2–3 days

- Bone-in roasts: 3–4 days

- Unopened vacuum-packed lamb: 8-12 weeks (Check use by dates on package or label)


In the freezer

- Prep lamb for the freezer as soon as you bring it home. 

- Trim fat on cuts, level out butcher’s mince and separate into meal portions for even defrosting.

- Pop into airtight plastic freezer bags, then seal. Wrap in foil for extra protection. Alternatively you can purchase a Food Saver machine (dometic vacuum packaging machine) from a department store. This will protect your lamb from freezer burn and extend the life of the meat.

- Label with the lamb cut name, weight and date – and freeze!


Lamb freezer times

Recommended freezer temp: -18°C to -15°C

- Sausages: 1–2 months

- Mince, strips, diced lamb and thin steaks: 2–3 months

Steaks: 3–4 months

Boned and rolled roasts, bone-in roasts and unopened vacuum packs: 4–6 months

All cooked lamb dishes: 1 month


Ever wondered...

why fresh lamb is OK to freeze for longer than cooked lamb? Well, we use flavours like onions and garlic in our recipes. In the freezer, these flavours oxidise and taint over time, making your cooked dish taste a little off. 


See also

Thawing and reheating

Find lamb recipes