Make sure nothing goes to waste with our tips on freezing leftover cooked lamb.

How long can I freeze cooked lamb?

Cooked lamb can be frozen for up to 3 months but can be dry. We recommend you shred or dice the lamb before freezing in smaller portions which are quicker and more convenient to defrost and reheat. Reheating lamb pieces in a sauce will help restore moisture to the meat.

Tips for freezing cooked lamb

Don’t leave freshly cooked lamb out at room temperature for more than 2 hours, as harmful bacteria can begin to grow to dangerous levels. Throw out any cooked lamb left out for longer than 2 hours. Freeze cooked lamb immediately to maintain optimum food quality.

Food safety guidelines recommend you cook lamb once, freeze it once, defrost it once and reheat it once. This minimises the risk of bacterial growth which could cause food poisoning.

Get the best results from freezing cooked lamb with these food handling tips:

1. Shred or dice lamb into chunks for soups and curries.
2. Wrap cooked lamb in foil or freezer wrap then place in an airtight freezer bag or container. Make sure to squeeze out any excess air to prevent freezer burn which causes food deterioration.
3. Freeze cooked lamb in small individual portions - this creates greater flexibility with meal planning. Smaller portions are quicker to freeze and defrost.
4. Diced and whole sliced lamb pieces can be frozen for up to 3 months.
5. Lamb cooked in sauce can be stored in an airtight container in the freezer for up to 3 months.
6. When freezing, label the lamb with a new use-by-date because the clock starts ticking again from that point.

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Defrosting and reheating cooked lamb

When you’re ready to use your frozen cooked lamb, remove it from the freezer, place it in the fridge and defrost overnight. Cook and consume the meat within 3 days.

Once defrosted the lamb can be reheated in a pan on the hob, in the microwave or in the oven. Check that the internal temperature has reached 77℃ before serving. Slow cooker or crock pots are not recommended for reheating lamb because these methods are based on low/slow cooking and the internal temperature will not reach the safe level of 77℃.

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How to tell if frozen cooked lamb is bad

If air gets into the packaging, you may find ice crystals on the surface of frozen lamb. This indicates freezer burn and often happens if the packaging is damaged or the meat has been packed whilst steaming hot. The meat dries out, begins to shrivel up and becomes discoloured. Once thawed, the texture will be tough and unpleasant to eat and is best thrown out.