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Look for fresh lamb that has creamy white fat and firm, pinkish red meat.
Refrigerate fresh lamb and mutton in its original wrapping, over-wrapped with foil, for no more than four days, two days for stew meat or ground lamb or mutton.
Grill steaks, chops, or ribs for about 5 minutes per side and brush with barbecue sauce (or other glaze).
Copyright © 2016 Healthnotes, Inc. All rights reserved. www.healthnotes.com
The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2016.