How to store and freeze your whole lamb

So, you’ve just bought a whole lamb – great choice! It’s packed with flavour, offers plenty of variety, and lets you make some seriously impressive meals. But now you’re probably wondering how to store it, right? The good news is, with a bit of planning, you can store your whole lamb properly and make sure nothing goes to waste. Let’s talk about the best ways to store and freeze your whole lamb, so it stays fresh, tasty, and ready for your next feast.

How to store and freeze your whole lamb

1. Get to know your whole lamb

Before we even start thinking about storage, let’s take a moment to acknowledge the size of a whole lamb. It’s a lot of meat! When you buy a whole lamb, you’re likely getting a variety of cuts, from the shoulder and legs to the racks and ribs, which makes it perfect for all sorts of meals. But that also means you’ll need plenty of space in your fridge and freezer to store it. If you’ve got a deep freezer, you’re golden! But if you’re working with a regular fridge freezer, it might get a little snug.

2. Portioning your whole lamb

Here’s the thing, storing a whole lamb all at once isn’t really practical. So, the first step is to break it down into manageable portions. If you’ve got a butcher who’s willing to do this for you (big win!), you can skip this step. But if not, don’t worry. It’s pretty easy to divide up yourself.

Start by cutting the lamb into its main cuts: legs, shoulders, ribs, and so on. You’ll also want to think about the smaller cuts like chops or stews. If you’re not sure, a quick online search will tell you how to break down a whole lamb into its cuts.

Once you’ve divided everything, it’s time to pack it up. Keep the cuts you’re going to use soon in the fridge. Everything else will need to go into the freezer to stay fresh.

3. How to wrap it up

Now, let’s talk freezing. It’s all about keeping that meat fresh and preventing freezer burn. A whole lamb (or the cuts from it) can last for a while in the freezer, but how you wrap it makes all the difference.

Here’s how you can do it right:

• Use freezer paper or plastic wrap: Wrap each cut of lamb tightly in freezer paper or plastic wrap. Make sure there’s no air trapped inside, as it can lead to freezer burn.
• Zip-lock bags are your friend: If you’re using zip-lock bags, press out all the air before sealing. You can even double-bag if you want to be extra careful.
• Vacuum sealing: If you’ve got a vacuum sealer, that’s the gold standard. This sucks all the air out and seals in the freshness. Whole lamb cuts will stay fresh for months this way.

4. How long does your whole lamb last in the freezer?

So, you’ve wrapped your whole lamb (or cuts) properly and popped it in the freezer. How long can you keep it there before it starts to lose flavour?

Here’s a simple guide:

• Whole lamb: You can keep a whole lamb in the freezer for up to 6 months. It might still be safe after that, but the quality starts to drop. You’ll notice it in the texture and taste.
• Lamb cuts (like chops or leg): These can stay in the freezer for up to 6-9 months, depending on how well you’ve wrapped them.
• Ground lamb: If you’re dealing with minced lamb, try to use it within 3 months for the best flavour.

The key is keeping the meat airtight to stop freezer burn, which can dry it out and make it tough.

5. How to label and keep track of your whole lamb cuts

One of the most important things you can do is label everything. Trust us, you don’t want to be playing the guessing game six months down the line when you pull out a random bag from the freezer. It’s a nightmare when you can’t tell whether it’s lamb chops or lamb stew meat, and let’s face it, no one wants to play “find the lamb” in their freezer.

Here’s how to do it:

• Label every bag or wrap with the cut of meat, the date it was frozen, and how much it weighs. This will help you know exactly what you’ve got and when you need to use it.
• Use freezer-safe markers or masking tape to write your labels. Don’t rely on sticky notes—they’ll just fall off over time.
• Plan ahead: If you’ve got a whole lamb, consider the amount of meals you’ll get from it. It helps to know how many people you’re cooking for when you’re dividing up the cuts. This can also help you avoid defrosting too much meat at once.

6. Thawing your meat

When you’re ready to cook, it’s time to thaw your whole lamb (or any cuts you’ve frozen). The safest way to do this is by placing it in the fridge overnight. It’ll defrost slowly, which keeps the texture nice and tender. If you’re in a rush, you can also thaw smaller cuts in a sealed plastic bag under cold water. Just make sure you don’t leave it out at room temperature for too long, as bacteria can grow.

Pro Tip: If you’re thawing a whole lamb, it could take a couple of days, depending on the size. Plan ahead to avoid any last-minute stress.

7. Repackaging leftovers and avoiding waste

Let’s face it—sometimes you won’t use every part of your lamb right away, especially with a whole lamb. If you’ve got leftovers, just make sure they go back into the fridge or freezer quickly. Store any leftover cooked lamb in airtight containers or wrapped tightly in foil. It’ll keep for about 3-4 days in the fridge, but if you’re not going to finish it up in time, toss it back in the freezer.

8. Tips for buying a whole Lamb

If you plan to buy a whole lamb again (and why wouldn’t you?), try to get one that’s already broken down into manageable cuts. This makes portioning and freezing easier, and you’ll know exactly what you’ve got in your freezer. If you’re getting a whole lamb for a special occasion, ask your butcher to cut it into the portions you know you’ll use.

9. How to plan meals around your whole lamb

One of the best things about having a whole lamb in your freezer is that you can plan a bunch of different meals. You’ve got your lamb chops for a quick dinner, your lamb leg for a Sunday roast, and plenty of stew meat for slow cooking. Just make sure to pull out the cuts you’ll need a day or two ahead to allow enough time for thawing. You don’t want to end up with frozen lamb chops when you’re craving a juicy roast!

With these simple tips, storing and freezing your whole lamb is easy, and you won’t have to worry about wasting any of that delicious, grass-fed goodness. Whether you’re planning ahead for a few months of meals or you just love having a variety of meats on hand, freezing your lamb properly means it’ll stay fresh, tasty, and ready whenever you need it. Plus, with easy-to-follow storage steps and labels, you’ll never have to guess what’s in your freezer again.

So, the next time you grab a whole lamb from Currumbin Fair Butcher, you’ll be ready to store it like a pro and make the most of every cut.