skip to main content

How long will fresh ground Lamb last?

Bumblebeez SC Zone 7

12 years ago

I bought a pound today at Whole Foods to use Sunday evening. Should I freeze it?

I'm making kibbeh (fried), btw.

Thank you !!

Sort by:Oldest

Comments (6)

Cloud Swift
12 years ago
I'm not sure, but it seems like lamb is more volatile than beef. It's probably best to freeze it.
Bumblebeez SC Zone 7
Original Author
12 years ago
Thank you, Cloud! I think so too but I never bought ground lamb before either.
Related Discussions
How long will bulbs last while out of the ground?
Q
Comments (1)
These are rough guesses. Bulbs have a dormant season after foliage dies. That is the time to dig. I've never kept bulbs out of ground for more than 2 months but maybe.in cold winter areas you have more leeway. . Lilies are the most demanding of your to-be-moved. They shouldn't dry out. Nurseries sell them for ?.... 2 months. In peat in plastic bags. Bearded iris can be dug at any time if you don't mind skipping bloom. Usually dug right after bloom or in late summer. Stored dry, 5 months. Expect them to sulk for 2 years. Daffs & hyacinths - after foliage has yellowed at least 1/2 way it is fine to dig. Safe stored for 4 months, maybe 5. Ours have new root growth in Sept. Don't know if they do that in zone 8. Elephants Ears - don't know their cycle but dig after foliage dies down, when dormant. If bulbs are in active growth, a large shovelful of the root area has allowed me to move them without loss. I'm going to do that with a pink scilla that has shown up where it doesn't belong! Good luck.
...See More
How long do you think this sauce will last?
Q
Comments (6)
Where'd you get the recipe? Without simmering it for about 3 or 4 minutes, the cornstarch will settle in the bottom and form a sludge that will be hard to re mix.
...See More
LOOKING for: Recipes with ground lamb
Q
Comments (4)
I know you don't want lamb patties but this is made into patties instead of stuffed into casings the way Merguez usually is. It's really good: MERGUEZ (serves 4) 1 lb ground lean lamb 3/4 tsp cumin 1/2 tsp thyme 1/8 tsp nutmeg 1/2 tsp hot red pepper flakes 1 tsp minced garlic Pepper to taste 1 TBL vegetable oil 1 TBL butter, melted In a mixing bowl, combine the lamb, cumin, thyme, nutmeg, red pepper flakes, garlic & pepper. Blend well with your fingers. Shape into 4 patties of equal size. If you're using a grill, preheat it to high & brush with oil. If using a skillet, use a nonstick pan & add the oil to the skillet. Cook the patties 3-4 minutes on 1 side. Turn & cook the other side to the desired degree of doneness. Transfer the patties to the plates & brush the top of each lightly w/melted butter & serve.~~ Craig Claiborne STUFFED GRAPE LEAVES (4-5 dozen) 1/4 cup olive oil 1 medium onion, finely chopped 1 lb lean ground lamb 1/2 cup short-grained rice 1 TBL dried dill weed 1/3 cup pine nuts 1/4 cup water 3 TBL tomato paste Pepper Two 8 oz jars grape leaves in brine, rinsed well & blanched in boiling water 2-3 minutes until pliable. 3/4 cup chicken broth 3 TBL fresh lemon juice 1 lemon, thinly sliced In a large skillet, heat oil & saute the onion until translucent. Crumble meat & add to onion, stirring until lightly browned. Add rice, dill, pine nuts, water & tomato paste. Season to taste with pepper. Cook over medium heat until water is absorbed, about 10 minutes. Cover bottom of Dutch oven with layer of grape leaves. Stuff remaining leaves by placing leaf shiny side down on the palm of your hand, with base of leaf toward your wrist & the tip toward the fingers. Place a spoon of meat mixture in the center. Fold leaf over stuffing like an envelope, tucking edges in snugly. roll up & tuck tip of leaf under to prevent unrolling. Arrange, tip side down in the pan. Add broth to within 1" of the top layer in Dutch oven. Use any leftover leaves to cover the top layer. Place a plate upside down over top layer & press. Cover & cook on medium heat until rice is tender, about 30 minutes. Sprinkle with lemon juice. Garnish w/lemon slices & serve hot & cold.~~Bound to Please
...See More
What's your expectation of how long a mattress should last?
Q
Comments (28)
We have a 20-year old Spring-Air twin mattress that my daughter still sleeps on. It's great. We have another 15-year old Spring-Air king-size that's still good as new. I bought a Sealy firm-memory foam, and it's still good as new, after 9 years. My mother-in-law also loved her very old Spring-Air mattress. I don't have much luck with Serta. I bought that brand new one time, and returned it to the store after 1-night of sleep ... it was really bumpy. My friend has Serta for a few years and she's NOT happy. I tried a bunch of Serta this weekend at Sam's Club .. NOT impressed. We bought a memory-foam topper at Sam's club for an old mattress in the basement, but we HATE it, too mushy, like sinking in mud. I'm shopping for a FIRM latex or foam topper .... spent hours looking at Amazon reviews but could not find any safe bets. Thanks for any recommendations.
...See More
lindac
12 years ago
Yes.....ground meat gets stale fast IMHO.
If you know it was ground today and you keep it really cold you likely will be OK....but do you KNOW how long ago it was ground?
Linda C
Bumblebeez SC Zone 7
Original Author
12 years ago
Thanks y'all, it went in the freezer last night.
kframe19
12 years ago
What are you making with it?

Ground lamb is nice...
Bumblebeez SC Zone 7
Original Author
12 years ago
We have an Israeli friend coming over for dinner this weekend. He's a young man and has asked for Kibbeh, which I will fry outside. We're also having fried onion rings, tzatziki sauce, naan, steaks, salad, hot potato salad, grilled veggies, key lime pie...

This seems to be a Mediterranean version of meatloaf or meatballs.

I am making the fried type which I assume he is craving over the meatloaf type! Lots of recipe variations.

Here's the recipe from About.com

Kibbeh is one of those foods that you crave, and the craving won't be satisfied until you eat it. There are many recipes for kibbeh, but this one is very easy and perfect for beginners.
Prep Time: 40 minutes
Cook Time: 10 minutes
Total Time: 50 minutes
Ingredients:

2 lbs finely ground beef or lamb, lean, divided
1/2 lb. bulghur cracked wheat, medium or #2
1 teaspoon salt, plus 1/2 teaspoon
1 teaspoon pepper, plus 1/2 teaspoon
1 teaspoon allspice
1/4 teaspoon cumin
2 medium onions, 1 finely chopped, and 1 coarsely chopped, divided
1/2 cup toasted pine nuts (optional)
2 tablespoons olive oil
vegetable oil for frying

Preparation:
In a medium bowl, soak wheat for 30 minutes in cold water. Remove and drain. Remove excess water by squeezing through thick paper towel or cheesecloth. Place into medium bowl and combine with 1 lb. meat, coarsely chopped onion, 1 teaspoon salt and 1 teaspoon pepper.

Combine well and place small amount in food processor until doughlike consistency. You can slowly add an ice cube at a time during processing if needed. Place mixture aside, covered. Instead of using a food processor, you can use a mortar and pestle, however it will take you over an hour to achieve desired consistency.
Prepare Kibbeh Stuffing
In a medium frying pan, saute the finely chopped onion in olive oil. Add pine nuts if desired. Add ground lamb or beef and chop well with wooden spoon or spatula to ensure the meat is chopped. Add allspice, salt, pepper, and cumin. Once beef is light brown, remove from heat. Allow to cool for 10 minutes.
Assemble Kibbeh and Fry
Take an egg sized amount of shell mixture and form into a ball. With your finger, poke a hole in the ball, making a space for filling. Add filling and pinch the top to seal the ball. You can then shape it into a point, or football shape, or leave as a ball.

Fry in 350 degree oil on stove top or in deep fryer for about 10 minutes or until golden brown. Drain on paper towels. Makes 25 medium sized kibbeh.
Tips
Kibbeh can be stored in the freezer in an airtight, freezer safe container for up to 3 months. Prepare and do not fry.
User Reviews
5 out of 5
Yummy Kibbeh!!!!, Member Hasbani

"I am of Lebanese descent and these are just like the ones I had home made growing up. Easy, fast, delicious, authentic....what else can you ask for?"
Write a review

46 out of 47 people found this helpful.

Related Stories

HOLIDAYS How to Care for Your Christmas Tree

By Therese Ciesinski

Keep your tree looking lush until the last ornament is packed away with these tips for watering, using stands and more

GROUND COVERS Ground Force: 10 Top Ground Covers for Your Garden

By Carol Bucknell Garden Design

Protect your soil from weeds and drought this summer with a living mulch of ground covers

EDIBLE GARDENS 8 Last-Minute Additions to a Summer Edible Garden

By Marianne Lipanovich

It’s not too late to get these vegetables and herbs planted for a bountiful harvest this year

GREEN BUILDING The Big Freeze: Inventors Break New Ground to Keep Things Cool

By Olivia Strigari

Old-fashioned fridges can be energy guzzlers, but there are more eco-friendly ways of keeping food fresh, as these global innovations show

GARDENING GUIDES How to Design a Garden That Lasts

By Benjamin Vogt / Monarch Gardens

Climates are changing. Wildlife is evolving. Can your garden keep up?

MOST POPULAR Simple Pleasures: Savor Summer’s Last Hurrah

By Laura Gaskill

Choose from 3 easy celebrations to close summer out in a soul-satisfying way

LIVING ROOMS New This Week: 2 Fresh-Looking Living Rooms

By Mitchell Parker

Designers share details on the soft color schemes, raw materials and durable fabrics in these relaxing rooms uploaded this week to Houzz

FRONT YARD IDEAS Welcome Edibles Into the Front Yard for Fresh Food and More

By Abundant City

Give your front yard design a boost and maybe even make new friends by growing fruits and vegetables

DECORATING GUIDES Houzz Tour: Layered Look Adds a Fresh Sense of Style

By Mary Jo Bowling

Midcentury art, pottery and a mix of furnishings bring a hip edge to a traditional Los Angeles home

REMODELING GUIDES Wake Up Rooms With the Power of Fresh Air

Even the trendiest interior designs can feel stale when your home is in permanent lockdown. Look to windows and doors for the solution

Sponsored

More Discussions

What's for Dinner #410 Spring 2024

101

First Shortcake Report

9

Lars, give an expiation, please

23

Big kitchens and tiny kitchens, oh my!

13

What’s for Dinner #411 Late Spring 2024

6