boneless lamb.

Raw boneless lamb typically lasts 2 to 3 days in the refrigerator when stored at or below 4°C (40°F).

Yes, it freezes very well. For best quality, use within 6 to 9 months, though it remains safe indefinitely if kept at 0°F.

Beef is the most common substitute. For a closer flavor profile, goat meat (mutton) or venison can be used.

Signs of spoilage include a sour or ammonia-like smell, a slimy or tacky texture, and a greyish or greenish tint to the meat.

It depends on the cut; tender cuts are best for grilling or pan-searing, while tougher cuts benefit from slow-braising or stewing.

Lamb is a nutrient-dense red meat providing essential amino acids, vitamins, and minerals, though it can be high in saturated fat depending on the trim.

No, washing meat is not recommended as it can spread bacteria to kitchen surfaces. Cooking to the correct internal temperature kills bacteria.

For medium-rare, aim for 145°F (63°C) followed by a rest period. For stews, cook until tender, usually much higher.