Lamb can usually be refrigerated for a few days

Lamb can generally be stored in refrigeration for 3-5 days, and the actual storage time depends on factors such as packaging method, refrigeration temperature, and freshness of lamb. The refrigeration storage time of lamb meat is influenced by various factors. Unopened vacuum packaged lamb can be stored for about 5 days in a 0-4 ℃ refrigeration environment, and the meat is not easily spoiled. If fresh lamb is directly refrigerated without processing after purchase, it is recommended to consume it within 3 days to avoid bacterial growth. Before refrigeration, lamb can be divided into small portions to reduce the quality degradation caused by repeated thawing. The refrigeration temperature should be consistently maintained below 4 ℃, as temperature fluctuations can shorten the shelf life. If there is any mucus or odor on the surface of lamb, it should not be continued to be consumed even if it has not exceeded the recommended number of days.

In special circumstances, the refrigeration time of lamb may be shortened. Thawed lamb should be consumed within 1-2 days after refrigeration, as repeated freezing and thawing can accelerate spoilage. Marinated lamb can be extended for up to 7 days due to salt infiltration, but it needs to be sealed to prevent cross flavor. Cut lamb meat is more prone to spoilage than whole pieces, so it is recommended to prioritize consumption. Pre packaged lamb purchased from supermarkets should refer to the shelf life indicated on the packaging, and some modified atmosphere packaging products can have a shelf life of up to 7-10 days. If the refrigeration equipment has poor performance or frequently opens and closes doors, the actual storage time should be reduced accordingly. To extend the shelf life of lamb meat, it is recommended to pack and freeze it as soon as possible after purchase. It can be stored for 6-12 months in a frozen state. Before refrigerated consumption, it is necessary to check the elasticity and odor of the meat. When cooking, heat it thoroughly until the center temperature reaches 75 ℃ or above. Paired with spices such as ginger and Sichuan pepper, it can not only remove fishy smell but also inhibit microbial growth. Regularly clean the refrigerator to avoid cross contamination with other fresh foods. If the color of lamb is dark or the surface is sticky, it should be immediately discarded and no longer consumed.