Lamb

Stompydebs

Hi i bought tesco finest 2 lamb shanks,, they were reduced so i put them in my fridge planning to cook that day,, i had to go away for a few days,, it says use by JAN 29th,, they look and smell ok,, is it safe to cook them or not? Or do i bin them?

Thanks

lolarentt

If things really do look and smell OK then I'd use them, making sure they get really well cooked - after all that's how we judged things in the olden days before BB and UB dating! I'm sure you'll get many people now saying DON'T however

Stompydebs

Thanks,, if they arent ok though whats worse can happen? Bad tummy?

lolarentt

If they're not OK they'll smell a bit 'iffy', assuming you have a decent sense of smell. When I was a kid my mother would rinse items about which she was slightly unsure in water with a touch of vinegar before using - not sure what this did, if anything! If you're really unsure though I wouldn't give yourself the worry - bin 'em after all!

Nosht

Often meat has a slight smell after taking it out of wrapping, especially if it has been vacpaked. If so, wash under cold water & leave to air for a few minutes & it will be fine.

Regards,

N.

Snakeeyes21

It'll be fine. good lamb is hung for a good 3 weeks anyway before going on sale then its in the shop for a couple of days then in the persons fridge for the same.
A few days past the use by date wont do any harm.
Now if it was a week I might think twice, but only if it smelled a bit odd

sarah1972

Nosht wrote: »

Often meat has a slight smell after taking it out of wrapping, especially if it has been vacpaked. If so, wash under cold water & leave to air for a few minutes & it will be fine.

Regards,

N.

The worse thing you can do is wash raw meat :eek:

Some consumers think that by washing they are removing bacteria from the meat and making it safe. Although washing these raw food items may get rid of some of the bacteria, it also allows the bacteria to spread around the kitchen. For safety, use a food thermometer to be sure the food has reached a safe minimum internal temperature. Beef, veal, and lamb steaks, roasts, and chops can be cooked to 145 °F. All cuts of pork should reach 160 °F. All poultry should reach a safe minimum internal temperature of 165 °F.