Lamb (raw) Calories

Lamb comes from a young sheep; mutton comes from an older sheep. Mutton usually has a stronger flavor and firmer texture, so it benefits from slower cooking. Here, “Lamb” refers to sheep meat, not necessarily meat from a young animal.

For whole cuts of lamb, cook the thickest part to 145°F (63°C) and let it rest for at least three minutes. Ground lamb should reach 160°F (71°C), because grinding can spread surface bacteria throughout the meat.

Keep raw lamb refrigerated at 40°F (4°C) or colder and use it within one to two days. Store it in a covered container on the lowest shelf to prevent juices from dripping onto other foods.

Yes, raw lamb freezes well when wrapped airtight to prevent freezer burn. Divide it into meal-sized portions before freezing, and thaw each portion in the refrigerator rather than on the counter.

No, do not rinse raw lamb. Water can splash bacteria onto the sink, counter, and nearby food, while cooking the meat thoroughly provides the important safety step. Wash your hands and clean any surfaces that touched the raw meat.

Thaw lamb in the refrigerator, ideally in a dish that catches any drips. For faster thawing, seal it in a bag and submerge it in cold water, changing the water regularly; cook it immediately if thawed in cold water or a microwave.

A stronger, distinctive smell can come from lamb’s natural fat and flavor, especially in meat from older sheep. Trim excess fat and use herbs such as rosemary or thyme; a sour or rotten smell, however, is a reason to discard it.

Shoulder, shank, and neck are good lamb cuts for slow cooking because their connective tissue softens over time and enriches the dish. Loin chops and rack are more tender and are better suited to quicker cooking.

Raw lamb is not recommended because it can carry harmful bacteria or parasites. Whole cuts cooked below the recommended safe temperature may also pose a risk; use a food thermometer rather than relying on color alone.