Fresh vs Frozen Lamb | Lamb Shopping Guide

Is fresh lamb better than frozen lamb?

Whether you buy fresh or frozen lamb you can still cook a delicious meal. There aren’t many differences between the two but here are a few things to consider at the supermarket.

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Time of year

You can buy fresh New Zealand lamb all year round. The best time to buy fresh Spring lamb is between February and May when the new season's lambs are most tender and sweet. If you’re looking for a more intense, richer flavour, fresh lamb sold throughout the rest of the year will hit the mark.

New Zealand producers also freeze lamb, shortly after butchering. This captures the lamb in prime condition extending its availability throughout the year.

Storage life

Fresh lamb can be refrigerated in its original packaging for 3 to 5 days. This is reduced to 2 days for ground lamb and diced lamb. Cook by the use-by-date stated or freeze to extend its storage life.

Frozen lamb can be stored in a freezer for 4 to 6 months without compromising the flavour.

Affordability

Frozen lamb tends to be cheaper than fresh lamb because it’s less likely to expire on the supermarket shelf and costs the supermarket less to store. If you’re budget-conscious, buy frozen lamb when it’s on special and keep it in the freezer until you’re ready to cook it. 

Cook now or freeze?

Fresh lamb is ready to cook immediately and ideal if you plan to use it within the next 2 days. Frozen lamb needs time to defrost and may require slightly longer cooking times (especially if cooked from frozen). But it can be stored in the freezer for longer meaning fewer trips to the supermarket. 

Taste and texture

Most chefs argue that fresh lamb has a slightly better texture and flavour than its frozen counterpart as thawing can cause moisture loss. However, proper cooking techniques can minimise this difference and still guarantee a delicious dish whether the lamb is fresh or frozen. 

Nutrition

The nutritional differences between fresh and frozen lamb are negligible. Fresh lamb initially has a higher nutrient content than frozen although vitamin and mineral levels can deteriorate over time. Frozen lamb has an equally high nutrient content but the defrosting process can result in some vitamin and mineral loss.

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