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.
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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.
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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).
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The Uighur people of Xinjiang speak a Turkic language, and the connection with other Turkic peoples comes through clearly with the food as well. Because of the pomegranate juice, these marinated lamb kebabs have a tart-edged garlicky taste that could almost have come straight from Istanbul. The meat is very succulent, and the grilling straightforward. If you have any left over, it is as tasty as can be the second day.
Serve with flatbreads or rice or noodles, accompanied by a salsa and one or more salads.