Lamb
Jackson's carries local Lamb from the Fraser Valley as well as imported Australian and New Zealand lamb
Jackson's carries local Lamb from the Fraser Valley as well as imported Australian and New Zealand lamb
  |
ProductsLambSuch a delectable taste for so humble a creature. A very versatile meat that is readily available. Lamb is growing in popularity due to it's unmatched flavor and versatility. Baby lamb should be pale pink. Regular lamb is pinkish-red. Ground lamb and small lamb cuts should be wrapped and refrigerated up to three days. Larger roasts can be refrigerated up to five days before using. Ground lamb can be tightly wrapped and frozen up to three months, while larger roasts and solid pieces can be frozen up to six months. Plan ahead: frozen lamb should be thawed in the refrigerator, not at room temperature. Cooked lamb can be refrigerated up to three days or frozen up to three months. Jackson's carries local Lamb from the Fraser Valley as well as imported Australian and New Zealand Lamb. |
