Lamb is the oldest domesticated meat species. It has been raised by
humans beginning about 9,000 years ago in the Middle East. In many
countries, lamb is the major source of meat eaten. Many Americans think
of lamb as a springtime food, but it can be enjoyed year round. The
following information answers many questions callers have asked the
Hotline about lamb.
What
is Lamb?
Lamb
is meat from sheep less than 1 year old. Most are brought to market at
about 6 to 8 months old. If the phrase "Spring Lamb" is on a meat
label, it means the lamb was slaughtered between March and October. The
term comes from olden times when lambs born in harsh winter weather
would have little chance to survive until the next year. Today with
more protected animal husbandry conditions, enjoying "lamb" is not
confined to a particular season of the year.
A
lamb weighs about 120 pounds and yields approximately 60 to 72 pounds
of retail lamb cuts, which include bone and fat.
Mutton
is meat from sheep more than a year old. It is likely to be less tender
than lamb and have a stronger flavor.
How
are Lambs Raised?
During
weaning, lambs gradually begin feeding on pasture or coarsely ground
grain. They are raised on hay and feed consisting of corn, barley, milo
(a type of sorghum), and/or wheat supplemented with vitamins and
minerals. Lambs are usually "finished" (grown to maturity) in feedlots
where they are fed specially formulated feed.
How
is Lamb Inspected?
All
lamb found in retail stores is either USDA inspected for wholesomeness
or inspected by state systems which have standards equal to the Federal
government. Each lamb and its internal organs are inspected for signs
of disease. The "Passed and Inspected by USDA" seal insures the lamb is
wholesome and free from disease.
What
Does the Grade Mean?
Inspection
is mandatory; grading is voluntary, and a plant pays to have its meat
graded. USDA-graded lamb sold at the retail level is Prime, Choice, and
Good. Lower grades (Utility and Cull) are mainly ground or used in
processed meat products. Retail stores may use other terms which must
be different from USDA grades.
USDA
Prime lamb has more fat marbling, so it is the most tender and
flavorful grade. However, it is higher in fat content. Most of the
graded lamb sold in supermarkets is USDA Choice or USDA Good. The
protein, vitamin, and mineral content of lamb are similar in all
grades.
How
Is Ungraded Lamb Different?
All
lamb is inspected for wholesomeness. The overall quality of ungraded
lamb may be higher or lower than most government grades found in retail
markets.
Can
Hormones and Antibiotics Be Used in Lamb Raising?
Zeronal,
a synthetic hormone, may be used to promote efficient growth in feedlot
lambs. The hormone is implanted on the lamb's ear and is time released
for about 30 days. A withholding period of 40 days is required before
slaughter.
Antibiotics
may be given to prevent or treat disease in lambs. A recommended
withholding period is required from the time antibiotics are
administered until it is legal to slaughter the animal. This is so
residues can exit the animal's system. FSIS randomly samples lamb at
slaughter and tests for residues at limits set by the Food and Drug
Administration. Data from this monitoring program have shown a very low
percentage of residue violations.
What
to Look for When Selecting Lamb
Lamb
is usually tender because it is from animals less than 1 year old.
However, look for good marbling (white flecks of fat within the meat
muscle), and meat that is fine textured and firm. In color, the meat
should be pink and the fat should be firm, white, and not too thick.
The USDA quality grades are reliable guides.
Retail
Cuts of Fresh Lamb
There
are five basic major (primal) cuts into which lamb is separated:
shoulder, rack, shank/breast, loin, and leg. It is recommended that
packages of fresh lamb purchased in the supermarket be labeled with the
primal cut as well as the product, such as "shoulder roast" or "loin
chop."
What
is a Rack of Lamb?
The
"rack" is the unsplit primal rib (sometimes called the hotel rack) of
the carcass which includes ribs 6 through 12. The rack is split to make
two primal lamb rib roasts. A "lamb crown roast" is made by sewing two
rib roasts together to form a circle or crown.
What
is a Lamb Chop?
Chops
can come from various primal cuts. "Loin" chops and "rib" chops are the
most tender. Less expensive "blade" and "arm" chops (from the shoulder)
and "sirloin" chops (from the leg) can be just as tender, but they are
not as visually attractive because the meat is separated by bands of
connective tissue.
What
is the "Fell?"
The
fell is the thin, paper-like covering on the outer fat. It should not
be removed from roasts and legs because it helps these cuts retain
their shape and juiciness during cooking. The fell has usually been
removed at the market from smaller cuts, such as chops.
How
Much Lamb Is Consumed?
According
to USDA's Economic Research Service, each American eats about .8 pound
of lamb yearly.
What
Does "Natural" Mean?
All
fresh meat qualifies as "natural." Products labeled "natural" cannot
contain any artificial flavor or flavoring, coloring ingredient,
chemical preservative, or any other artificial or synthetic ingredient;
and the product and its ingredients are not more than minimally
processed (ground, for example). All products claiming to be natural
should be accompanied by a brief statement which explains what is meant
by the term "natural."
How
and Why is Some Lamb Aged?
Lamb
is aged to develop additional tenderness and flavor. Usually only ribs
and loins of high quality lamb are aged, and these are mainly sold to
restaurants. Aging is done commercially under controlled temperatures
and humidity. Since aging can take from 10 days to 6 weeks, the USDA
does not recommend aging lamb in a home refrigerator.
Why
is Lamb Called a "Red" Meat?
Oxygen
is delivered to muscles by the red cells in the blood. One of the
proteins in meat, myoglobin, holds the oxygen in the muscle. The amount
of myoglobin in animal muscles determines the color of meat. Lamb is
called a "red" meat because it contains more myoglobin than chicken or
fish. Other "red" meats are beef, veal, and pork.
Additives
Additives
are not allowed on fresh lamb. If it is processed, additives such as
MSG, salt, or sodium erythorbate must be listed on the label.
Dating
of Lamb Products
Product
dating is not required by Federal regulations. However, many stores and
processors may voluntarily date packages of raw lamb or processed lamb
products. If a calendar date is shown, immediately adjacent to the date
must be a phrase explaining the meaning of that date such as "sell-by"
or "use before."
Except
for "use-by" dates, product dates don't always refer to home storage
and use after purchase. "Use-by" dates usually refer to best quality
and are not safety dates. But even if the date expires during home
storage, a product should be safe, wholesome and of good quality
— if handled properly and kept at 40° F or below. If
the product has a "use-by date," follow that date. If the product has a
"sell-by" date or no date, cook or freeze the product by the
recommendations in the "Storage Times" section of this publication.
Rinsing
Lamb
There
is no need to wash raw lamb before cooking because this creates the
danger of cross-contamination and is not necessary. Any bacteria which
might be present would be destroyed by cooking.
How
to Handle Lamb Safely
Raw
Lamb.
Select lamb just before checking out at the register. Put packages of
raw lamb in disposable plastic bags (if available) to contain any
leakage which could cross-contaminate cooked foods or produce that will
be eaten raw such as salad.
Take
lamb home immediately and refrigerate it at 40 °F or below. Use
ground lamb or stew meat within 1 to 2 days, lamb chops, roasts, and
steaks within 3 to 5 days or freeze at 0 °F or below. If kept
frozen continuously, it will be safe indefinitely.
It
is safe to freeze lamb in its original packaging or repackage it.
However, for long-term freezing, overwrap the porous store plastic with
storage wraps or bags to prevent "freezer burn," which appears as
grayish-brown leathery spots and is caused by air reaching the surface
of food. Cut freezer-burned portions away either before or after
cooking the lamb. Heavily freezer-burned products may have to be
discarded for quality reasons. For best quality, use frozen lamb
roasts, steaks, and chops within 6 to 9 months; ground lamb, 3 to 4
months.
Ready-Prepared
Lamb.
For fully-cooked, take-out lamb dishes such as Kabobs, Gyros, or
Chinese food, be sure they are hot at pickup. Use cooked lamb within 2
hours (1 hour if the air temperature is above 90 °F) or
refrigerate it at 40 °F or below in shallow, covered
containers.
Eat within 3 to 4 days, either cold or reheated to 165 °F (hot
and steaming). It is safe to freeze ready-prepared lamb dishes. For
best quality, use within 2 to 3 months.
Safe
Thawing
There
are three safe ways to thaw lamb: in the refrigerator, in cold water,
and in the microwave. It's best to plan ahead for slow, safe thawing in
the refrigerator. Ground lamb, stew meat, and steaks may defrost within
a day. Bone-in parts and whole roasts may take 2 days or longer.
Once
the raw product thaws, it will be safe in the refrigerator 3 to 5 days
(for roasts, steaks, and chops) and 1 to 2 days for ground lamb before
cooking. During this time, if you decide not to use the lamb, you can
safely refreeze it without cooking it first.
To
thaw lamb in cold water, do not remove packaging. Be sure the package
is airtight or put it into a leakproof bag. Submerge the lamb in cold
water, changing the water every 30 minutes so that it continues to
thaw. Small packages of lamb may defrost in an hour or less; a 3- to
4-pound roast may take 2 to 3 hours.
When
thawing lamb in cold water or in the microwave, plan to cook it
immediately after thawing. Never thaw on the counter or any other
location at room temperature.
Foods
defrosted in the microwave or by the cold water method should be cooked
before refreezing because they may potentially have been held at
temperatures above 40 °F, where bacteria multiply rapidly.
It is safe to cook frozen lamb in the oven, on the stove, or grill
without defrosting it first; the cooking time may be about 50% longer.
Do not cook frozen lamb in a slow cooker.
Marinating
Marinate
lamb roasts, steaks, or chops in the refrigerator up to 5 days. Lamb
cubes or stew meat can be marinated up to 2 days. Boil used marinade
before brushing on cooked lamb. Discard any uncooked leftover marinade.
Storage
Times
Since
product dates aren't a guide for safe use of a product, how long can
the consumer store the food and still use it at top quality? Follow
these tips:
- Purchase the product before the
date expires.
- Follow handling recommendations on
product.
- Keep lamb in its package until
ready to use.
- Refrigerate lamb roasts, steaks,
and chops 3 to 5 days (ground lamb or stew meat, 1 to 2 days); and 3 to
4 days after cooking.
- If product has a "use-by" date,
follow that date.
- If product has a "sell-by" date or
no date, cook or freeze the product by the times recommended above.
- Once a perishable product is
frozen, it doesn't matter if the date expires because foods kept frozen
continuously are safe indefinitely.
- For best quality, use frozen lamb
roasts, steaks, and chops within 6 to 9 months; ground lamb, 3 to 4
months.
Safe
Cooking
For
safety, the USDA recommends cooking lamb patties and ground lamb
mixtures such as meat loaf to a safe minimum internal temperature of
160 °F as measured on a food thermometer. However, whole muscle
meats such as roasts, steaks, and chops may be cooked to 145 °F
(medium rare), 160 °F (medium), or 170 °F (well done).
For approximate cooking times for use in meal planning, see the
following chart compiled from various resources.
Times
are based on lamb at refrigerator temperature (40 °F). Remember
that appliances and outdoor grills can vary in heat. Use a food
thermometer to check for safe cooking and doneness of lamb.
| Approximate Lamb Cooking Times °F |
| Cut of Lamb |
Size |
Cooking Method |
Cooking Time |
Internal Temperature |
| Lamb Leg, bone in |
5 to 7 lbs. |
Roast 325° |
20 to 25 min./lb. |
Medium rare 145° |
| 25 to 30 min./lb. |
Medium 160° |
| 30 to 35 min./lb. |
Well done 170° |
| 7 to 9 lbs. |
Roast 325° |
15 to 20 min./lb. |
Medium rare 145° |
| 20 to 25 min./lb |
Medium 160° |
| 25 to 30 min./lb. |
Well done 170° |
| Lamb Leg, boneless, rolled |
4 to 7 lbs. |
Roast 325° |
25 to 30 min./lb. |
Medium rare 145° |
| 30 to 35 min./lb. |
Medium 160° |
| 35 to 40 min./lb. |
Well done 170° |
| Shoulder Roast or Shank Leg Half |
3 to 4 lbs. |
Roast 325° |
30 to 35 min./lb. |
Medium rare 145° |
| 40 to 45 min./lb. |
Medium 160° |
| 45 to 50 min./lb. |
Well done 170° |
| Cubes, for Kabobs |
1 to 1½" |
Broil/Grill |
8 to 12 minutes |
Medium 160° |
| Ground Lamb Patties |
2" thick |
Broil/Grill |
5 to 8 minutes |
Medium 160° |
| Chops, Rib, or Loin |
1 to 1½" thick |
Broil/Grill |
7 to 11 minutes |
Medium rare 145° |
| 15 to 19 minutes |
Medium 160° |
| Leg Steaks |
¾" thick |
Broil/Grill 4" from heat |
14 to 18 minutes |
Medium rare 145°
Medium 160° |
Stew Meat, pieces
|
1 to 1½"
|
Cover with liquid; simmer |
1½ to 2 hours |
Medium 160° |
| Shanks |
¾ to 1 lb. |
| Breast, Rolled |
1½ to 2 lb. |
*Braise 325° |
1½ to 2 hours |
Medium 160° |
*Braising is roasting or simmering less-tender meats with a small amount of liquid in a tightly covered pan.
Refer to the microwave's oven manual for microwaving lamb, and check it with a food thermometer.
Partial Cooking
NEVER brown or partially cook lamb to refrigerate and finish cooking
later because any bacteria present wouldn't have been destroyed. It is
safe to partially cook or microwave lamb immediately before
transferring it to a hot grill or conventional oven to finish cooking.
What is the Yield of Cooked Lamb?
After cooking bone-in lamb leg or roast, one pound of raw weight will
yield 8 to 9 ounces of edible meat. Ground lamb or boneless cuts will
yield about 10.5 ounces of edible meat.
|
|
Leg of
Lamb
The leg of lamb comes from
the hind quarter of the
lamb. The leg may be a whole leg with sirloin attached, partly boned or
a center cut roast. The classic leg of lamb
is the most versatile cut as it can be rolled and tied,
butterflied, boned, cubed (for kebabs) or
prepared whole. The leg, with little surrounding
fat and minimal fat inside, can easily be trimmed to
your specifications. The meat is tender yet firm and
is suitable for a variety of cookery. It is an economical
cut for entertaining and great for leftovers. Lamb legs
will serve at least six, sometimes more.
Loin
Chops To Top of Page
The loin of lamb comes from
the middle, lower section
of the rear quarter. The loin is usually
divided into loin chops and lamb tenderloin.
A lamb loin can be boned,
rolled and tied or cut into
loin chops. This jewel of the lamb is very tender, and
cooking time should be minimal.
Rack
of Lamb
The rack of lamb comes from
the front/middle section
of the lamb. Rib chops are individual or double chops
cut from the rack. The rack is
from the beginning of the lamb saddle through the full
eye muscle (one of the premium parts of the lamb
suitable for quick cooking to maximize the tender,
juicy qualities of this cut).
A rack can be frenched (removal of fat and tissue
between the bones), capoff (removal of the fat cap)
or fully denuded (all fat removed).
Lamb
Shoulder
The shoulder of the lamb,
derived from the front
quarter, is the most economical cut. It is most
suitable for long, slow, moist cooking to tenderize it,
quite often the shoulder chops.
Lamb stew or ground meat is suitable for casseroles or lamb patties,
and often comes the shoulder.
Lamb
Shanks
Lamb shanks come from the
latter part of the leg and
are best roasted or braised to elicit the juices from
the bone.
Shanks are almost always
cooked in liquid, at length,
until the meat starts separating from the bone.
Although
long allow cooking is a must, the twin rewards of
flavor and unique taste are more than justified
LAMB RECIPES
Lamb
with White and Wild Rice
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1 1/2 pounds boneless trimmed
lamb, leg
or shoulder, cut and pounded into
scallopini-like slices
2 tablespoons olive oil
2 sprigs fresh rosemary or 1 teaspoon dried
2 sprigs fresh thyme or 1 teaspoon dried
black pepper (freshly ground preferred)
3/4 cup packaged rice-blend containing wild,
brown and long-grain white rice
1 1/2 cups chicken stock or broth
Salt
1/2 cup fresh or thawed frozen corn kernels
1 tablespoon tomato, diced
1 tablespoon fresh parsley, chopped
Servings: 4
Cut the lamb slices into two
2-by-1-inch pieces.
Place them in a bowl, add 1 tablespoon of olive oil, the rosemary, the
thyme and pepper to taste.
Toss and set aside.
In a small saucepan, combine
the rice blend and
the chicken stock and cook by package directions.
When the rice is cooked, heat
a wok over high
heat.
When hot, add the remaining
tablespoon of olive
oil, then half the lamb
pieces. Stir-fry until just
cooked, about 1 minute, season with salt to taste
and transfer to one end of a
platter.
Reheat the wok and stir-fry
the remaining lamb.
Season with salt and transfer
to the other end of the platter. Mound the rice
blend in the center of the
platter.
Reheat the wok, add the corn
and tomato;
stir-fry until the corn is tender, about 1 minute.
Spoon over the rice, sprinkle
with parsley and
serve at once.
Roast
Leg of Lamb
To Top of Page
3 pounds boneless leg of lamb
Kosher salt
Cracked black pepper
1 tablespoon olive oil
Servings: 6
Preheat oven to 300 degrees
Fahrenheit. Clean
the leg of lamb of most of the fat and silver skin.
Tie the roast and season with salt and
black pepper.
Heat a roasting pan on the stovetop until
smoking hot.
Place the lamb in roasting
pan and sear well.
Place in oven and roast slowly for 45 minutes to 1
hour for medium doneness. Let rest for 2 minutes
before slicing.
Notes:
A simple roasted leg of lamb
can be such a nice
meal.
Just remember to clean the
leg as well as you can,
because otherwise it will be tough. The longer the
time and lower the temperature at which you
cook the lamb, the more tender it will be.
To
Top of Page
Shredded
Lamb and Basil with Saffron Pilaf
1 pound lamb
leg, finely
shredded
1 tablespoon garlic, minced
1 tablespoon fresh basil leaves, minced
1 tablespoon olive oil
Salt, to taste
Freshly ground black pepper, to taste
Saffron Pilaf, recipe follows
Servings: 4
Preparation time: 15 minutes
Cooking time: 10 minutes
Combine the lamb, garlic,
basil, oil, salt and
pepper in a bowl. Mix well and divide into 4 equal
parts. Heat a large, heavy non-stick frying pan to
just below smoking.
Add 1 portion of lamb and
press down into the pan as it cooks
so that the meat forms a cake across the diameter of the pan. Sear 1
minute, until brown.
Carefully turn with a spatula
and sear on the other side.
Remove and drain on a clean kitchen towel.
Repeat with the other 3 portions.
Place the lamb cakes on four
plates and serve
with saffron pilaf.
Notes:
Shredding lamb tenderizes it
and gives it a much
better texture than grinding.
The shredding is best done by your butcher. The
sinew and fat need to be removed before
shredding.
Saffron Pilaf
3 tablespoons olive oil
12 saffron threads
1 large yellow onion, peeled and finely chopped
1 clove garlic, peeled and minced
1 medium bay leaf
2 cardamom seeds, hulled and crushed
1 clove
1 1/2 cups basmati rice
2 cups hot chicken stock
1 cup dry white wine
Salt
Freshly ground black pepper
Preheat the oven to 375 degrees Fahrenheit.
Heat the oil over medium heat
in a large, heavy
oven-ready saucepan. Add the saffron and sauté
for 1 minute, stirring constantly. (As the saffron
cooks, it will color the oil light yellow.)
Add the onion, garlic, bay
leaf, cardamom and
clove to the pan and sauté for 2 additional minutes
, stirring constantly. Addthe rice, stock and wine;
bring to a boil.
Cover and place in the oven
to cook for about 15
to 17 minutes, until the liquid is absorbed.
Remove from the oven and keep warm.
Nutrition information per
serving:
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Shredded lamb and basil --
Calories: 250, Fat:
12 grams, Cholesterol: 100 mg, Sodium:
345 mg, Carbohydrates: 1 gram, Protein: 32 grams
Saffron pilaf -- Calories:
405, Fat: 12 grams,
Cholesterol: 0 mg, Sodium: 790 mg,
Carbohydrates: 65 grams, Protein 9 grams
|
Specifications for Official U.S. Standards
for Grades
of Slaughter Lambs
i) Prime
a. Slaughter lambs having minimum conformation requirements for the
prime grade tend to be thickly muscled throughout, and they are
moderately wide and thick in relation to their length and height. In
handling, the backbone and ribs are slightly discernible. Prime grade
lambs exhibit evidences of rather high quality. The bones tend to be
proportionately small, the joints tend to be smooth, and the body tends
to be smooth and symmetrical.
b. To qualify for the Prime grade, a lamb must possess the minimum
qualifications for finish regardless of the extent that its
conformation may exceed the minimum requirements for Prime. However, a
development of finish which is superior to that specified as minimum
for the Prime grade may compensate, on an equal basis, for a
development of conformation which is inferior to that specified for
Prime as indicated in the following example: A lamb which has evidences
of finish equivalent to the midpoint of the Prime grade may have
conformation equivalent to the midpoint of the Choice grade and remain
eligible for Prime. However, in no instance may a lamb be graded Prime
which has a development of conformation inferior to that specified as
minimum for the Choice grade.
2) Choice
a) Slaughter lambs having minimum conformation requirements for the
Choice grade are slightly thick muscled throughout, and they tend to be
slightly wide and thick in relation to their length and height. In
handling, the backbone and ribs are moderately prominent. Older, mature
lambs have a moderately thin fat covering over the back, ribs, loin,
and rump. In handling the backbone and ribs are slightly prominent.
Choice grade lambs usually present moderately refined appearance.
b) A development of quality which is superior to that specified as
minimum for the Choice grade may compensate, on a equal basis, for a
development of conformation which is inferior to that specified as
minimum for Choice as indicated in the following example: A lamb which
has evidences of quality equivalent to the midpoint of the Choice grade
may have conformation equivalent to the midpoint of the Good grade.
Also, a lamb which has conformation at least one-third grade superior
to that specified as minimum for the Choice grade may qualify for
Choice with a development of quality equivalent to the lower limit of
the upper one-third of the Good grade. Compensation of superior
conformation for inferior quality is limited to one-third grade of
deficient quality.
3) Good
To Top of Page
a) Slaughter lambs having minimum conformation requirements for the
Good grade are slightly thin muscled throughout, and are moderately
narrow in relation to their length and height and are slightly narrow
over the back, loin, rump. In handling, the shoulders, backbone, hips,
and ribs are prominent. Older, more mature lambs have slightly more
than a thin fat covering over the back, ribs, and loin. In handling,
the bones of the shoulders, backbone, hips, and ribs are rather
prominent. Good grade lambs may present evidences of slightly low
quality. The bones and joints are usually moderately large, and the
body is somewhat lacking in symmetry and smoothness.
b) A development of quality which is superior to that specified as
minimum for the Good grade may compensate, on and equal basis, for a
development of conformation which is inferior to that specified as
minimum for Good as indicated in the following example: A lamb which
has evidences of quality at least one-third grade superior to that
specified as minimum for the Good grade may have conformation
equivalent to the minimum for the upper one-third of the Utility grade
and remain eligible for Good. However, in no instance may a lamb be
graded Good which has a development of conformation inferior to the
minimum for the Utility grade. Also, a lamb which has conformation at
least one-third grade superior to that specified as minimum for the
Good grade may qualify for Good with a development of quality
equivalent to the lower limit of the upper-third of the Utility grade.
Compensation of superior conformation for inferior quality is also
limited to one-third grade of deficient quality.
4) Utility
a) The Utility grade consists of those lambs whose characteristics are
inferior to those specified as minimum for the Good grade.
Frequently
Asked Questions
|
What
is Lamb?
|
Lamb is meat from sheep less
than 1 year old. Most are brought to market at about 6 to 8 months old.
If the phrase "Spring Lamb" is on a meat label, it means the lamb was
produced between March and October, but lamb is available all the time.
A lamb weighs about 120
pounds and yields approximately 60 to
72 pounds of retail lamb cuts, which include bone and fat.
Mutton is meat from sheep
more than a year old. It is likely
to be less tender than lamb and have a stronger flavor.
|
|
How are Lambs Raised?
|
During weaning, lambs
gradually begin feeding on pasture or coarsely ground grain. They are
raised on hay and feed consisting of corn, barley, milo (a type of
sorghum), and/or wheat supplemented with vitamins and minerals. Lambs
are usually "finished" (grown to maturity) in feedlots where they are
fed specially formulated feed. |
|
Can
Hormones and Antibiotics
Be Used in Lamb Raising?
To Top of Page
|
Zeronal, a synthetic hormone,
may be used to promote efficient growth in feedlot lambs. The hormone
is implanted on the lamb's ear and is time released for about 30 days.
A withholding period of 40 days is required before slaughter.
Antibiotics may be given to
prevent or treat disease in
lambs. A recommended withholding period is required from the time
antibiotics are administered until it is legal to slaughter the animal.
This is so residues can exit the animal's system. FSIS randomly samples
lamb at slaughter and tests for residues at limits set by the Food and
Drug Administration. Data from this monitoring program have shown a
very low percentage of residue violations.
|
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