How can I tell if the lamb I purchase is fresh and of superior quality?

The meat should be pink, fine-textured, and firm. For optimal flavor and tenderness, select cuts that  have a small amount of marbling, meaning streaks of fat within the muscle. The fat should be firm, white, and not too thick. Be sure the meat you purchase is cold to the touch.
 
Source(s):
USDA Fact Sheet "Lamb From Farm to Table"

 
 

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