Hand Washing is Key
The key rule to follow is to wash hands before and after preparing meat and to wash all surfaces and utensils that come in contact with raw meat. Bacteria that may be present on lamb can spread quickly to other parts of your kitchen and home, so the simple act of washing your hands in hot, soapy water can keep bacteria at bay.Prevent Cross Contamination
Cross-contamination is simple to avoid. Aside from washing hands, wash utensils that have come in contact with raw meat, before using with cooked meat. This includes cutting boards and knives that may later be used for other foods. Simply put, do not cut uncooked lamb, and then use the same knife to cut vegetables. Wash the knife in hot, soapy water first, or use a different knife altogether. As well, wash all surfaces, including cutting boards and counters that uncooked meat has been placed on.Handling Fresh Lamb
Once bought and brought home, lamb may be frozen or refrigerated. When keeping lamb in the refrigerator, it is a good idea to store it on a plate, rather than directly on a shelf. This will prevent any juices that may leak through the packaging to come in contact with other foods in your refrigerator. Again, another example of preventing contamination from any possible bacteria on the lamb.Thawing Lamb Properly
When preparing lamb for cooking, never thaw lamb, or any meat, at room temperature. It is best to thaw in a refrigerator, allowing 24 hours for defrosting, or in cold water. Never thaw uncooked meat in water alone. The meat must be kept in either its original packaging or in a waterproof plastic bag.After lamb is defrosted, it is best to use as soon as possible, especially with ground lamb. Ground lamb is exposed to air and possible bacteria when being churned through a meat grinder. Once lamb is thawed, it is not recommended to refreeze the meat, which would prevent food poisoning when thawing again and cooking.
