Lamb is readily available in most supermarkets. The freshest lamb will have soft pink and red flesh with marbling throughout. Avoid anything that looks grey in color.
1 of 6
Wrap the lamb in it in its original packaging, airtight, with plastic wrap or aluminum foil. From there, you can also place the meat in an airtight freezer bag to prevent freezer burn. Chops and loins fare best when wrapped individually.
2 of 6
Lamb can be defrosted in three ways. As with most meat, refrigeration is the most effective, albeit slowest method. Lamb meat defrosted in the fridge can actually be re-frozen before or after cooking, though there may be a loss of moisture. If you're in a pinch, lamb can be defrosted in the microwave, or placed in a bowl of cold water (which should be replaced every 30 minutes).
3 of 6
Next: How to Store Pork Shoulder
How to Store Pork Shoulder
A tightly sealed pork shoulder can generally last in the refrigerator for two to four days.
4 of 6
Next: How to Freeze Pork Shoulder
How to Freeze Pork Shoulder
A pork shoulder can last up to six months if packaged in freezer-friendly materials like plastic wrap, aluminum foil, and freezer paper. Wrap the shoulder tightly to avoid air pockets and place in a heavy-duty plastic bag.
5 of 6
Next: How to Thaw Pork Shoulder
How to Thaw Pork Shoulder
As with all pork products, the best way to thaw is in the refrigerator. As pork and other meats are susceptible to bacterial growth, they should never be defrosted on the counter in open air.
6 of 6
An unusual take on a Mexican favorite, this Barbecued Lamb’s Head Carnitas with Masa from Richard Blais’s cookbook, So Good, substitutes the meat from a lamb’s noggin (and tail) for the usual pork. You should be able to special order a lamb’s head and tail from your butcher (ask them to clean out the eye sockets too). The head should be around 3 pounds, and the tail 2 to 3 pounds; there’s not much meat on the head, so the tail will add more heft to your meal. If you’re not feeling quite so adventurous, you can make the recipe with a pork shoulder, or even with a leg of lamb instead.
Whichever kind of meat you use, it’s marinated in orange juice, cilantro, cumin, ancho chile powder, and oregano, then roasted low and slow until it’s super tender. Fresh masa harina tacos make wonderfully fragrant and pillowy vehicles for the succulent meat, along with its reduced pan juices and whatever accompaniments you like. Mild salsa (like our Pico de Gallo recipe) and sliced radishes are a good way to go, but you can bring cotija cheese, avocado, pickled jalapeños and onions, or fresh cilantro to the party too.
To round out the meal, get our Guacamole recipe, and our Black Beans with Mexican Beer recipe. And to wash everything down, get our Perfect Margarita recipe.