When freezing large quantities of meat, it is best to use a commercial
establishment for fast freezing. Since a lamb carcass will yield only
70 to 75 percent usable retail cuts or about 38 pounds from a 50 pound
lamb carcass, the home freezer will adequately handle this amount.
When using the home freezer be sure to:
• Clean and defrost freezer.
• Freeze meat at -10° or lower.
• Freeze only the amount of meat that will freeze in 24 hours.
• Allow ample air circulation by not overpacking the freezer.
• In the freezer maintain 0° F or less for storage.
Remember, proper wrapping and freezing does not improve quality but
maintains original quality. It is safe to refreeze meat that has been
kept below 40° F during thawing. However, refreezing is not usually
recommended because there is some loss of meat quality.
Lamb cuts should be utilized within 6 to 9 months after freezing;
ground and stew lamb within 3 to 4 months. Longer storage results in
lowered quality.