In the shop:

  • Request a lean cut when buying lamb and mutton.
  • Take a cooler bag with you when you buy meat to keep it cooler for longer.
  • Select meat last when shopping to ensure that it stays cold for as long as possible

At home:

  • Take meat home directly and place in the refrigerator.
  • Cook meat by sell-by date or within 3-4 days.
  • Never put cooked meat back into the same container where raw meat was in.
  • It is best to thaw frozen meat in the refrigerator to prevent bacterial growth. If kept in the refrigerator, meat can safely be refrozen for later use.
  • Before meal preparation, ensure that all surfaces, utensils and hands are clean to avoid contamination.

When cooking:

  • Cut visible fat from meat before preparation.
  • Avoid adding any fat during food preparation and use cooking spray to prevent sticking.

Lamb is a nutrient dense food. It provides good quality protein, the vital mineral such as zinc, iron and magnesium, as well as the B group vitamins: B6, B12, Niacin (B3), Riboflavin (B2) and Thiamin (B1). It also contributes to the intake of selenium, magnesium, phosphorus and potassium in our diets.

  • Iron deficiency is the most common nutritional deficiency in the world, especially in developing countries such as South Africa. Lean lamb is a good source of iron in the diet. Iron is an essential mineral to good health. It has a diverse range of functions, including transport of oxygen in the blood; children can have significant and permanent effects on brain development, particularly in infants under 24 months of age.
  • Trimmed of visible fat, lean lamb contains about 10g or less of fat per 100g and can be included in low fat diets.



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