— Lamb has the lowest cholesterol of all the red meats and is a good source of protein, iron and B vitamins (niacin, thiamin and riboflavin).
— When buying lamb look for firm, pink meat with white fat. Large cuts of meat may be covered with a white papery membrane, which should be removed before cooking.
— Fresh lamb can be kept for approximately three days. Ground meat will keep for one or two days.
— Never thaw lamb at room temperature as the outer surface defrosts quicker than the inside and is therefore exposed to potentially hazardous bacteria for a longer period of time. Defrost meat in the refrigerator or in a container completely submerged under cold, running water.
— Lamb should be served hot, when it is still slightly pink, and preferably on a heated plate.
Source: Ontario Sheep Marketing Agency