Tip of the Week
The Food Standards Agency has issued the following notice regarding safety of lamb and mutton.
“There is a rise of reported cases of food poisoning due to Salmonella Typhimurium in lamb and mutton. 165 cases have been reported since June 2018. This particular strain of bacteria is considered to be from the meat, or cross contamination with the meat, from infected sheep.”
Advice to reduce the likelihood of infection from Salmonella Typhimurium is as follows –
- If a delivery of meat is placed on a worksurface, ensure the surface is cleaned and sanitised
- Wash hands after handling lamb or mutton packaging (ie. on delivery) as the outside of the meat packaging may be contaminated with bacteria
- Store raw lamb and mutton safely on the lowest shelf in fridges
- Wash hands after handling raw meat
- Wash surfaces and utensils after preparing raw meat
- Ensure diced or minced lamb dishes are cooked to a minimum of 75°C for 30 seconds.
Ensure the outside surface of any lamb cut to be served pink is thoroughly sealed in a hot pan.
Weekly Food Fact
A Rack of lamb is a traditional dish. It is often French trimmed, which is where the fat and meat at the end of the rib bones is removed. The end two inches of the bone is left completely clear of all meat and fat leaving the rib eye (or Longissimus dorsi) on the bone.
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