Lamb Slaughtering, Cutting, Preserving, and Cooking on the Farm

by H. Russell Cross; E. Curtis Green; William R. Jones; Anthony Kotula; R. L. West

FREEZING AND FROZEN STORAGE

When freezing large quantities of meat, it is best to use a commercial establishment for fast freezing. Since a lamb carcass will yield only 70 to 75 percent usable retail cuts or about 38 pounds from a 50 pound lamb carcass, the home freezer will adequately handle this amount. When using the home freezer be sure to:

• Clean and defrost freezer.
• Freeze meat at -10° or lower.
• Freeze only the amount of meat that will freeze in 24 hours.
• Allow ample air circulation by not overpacking the freezer.
• In the freezer maintain 0° F or less for storage.

Remember, proper wrapping and freezing does not improve quality but maintains original quality. It is safe to refreeze meat that has been kept below 40° F during thawing. However, refreezing is not usually recommended because there is some loss of meat quality.

Lamb cuts should be utilized within 6 to 9 months after freezing; ground and stew lamb within 3 to 4 months. Longer storage results in lowered quality.