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re-freezing meat?

Lady_Tenar | Nov 12, 201102:27 PM

I am thawing a pound of ground lamb that I plan on making meatballs with (it's just about thawed now). The thing is, I really don't want to use the entire pound--it would just be too much for my purposes. Would it be okay to use half and and then refreeze the other half? My feeling is that this would be okay, as long as I used the re-frozen half-pound in an application where I'm cooking it a lot (like a ragu). What do you guys think? I'd love to be able to by meat in smaller portions, but I get it at a farmers' market and it's prepackaged and frozen already.

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