VACUUM PACKAGING

Vacuum packaging inhibits destructive bacterial growth and also allows the natural tenderisation or ageing process to continue. This allows you to keep your Dorper Lamb in the fridge for up to three weeks. After this time, the meat must be used or frozen.

If a vacuum-packed bag is punctured, the meat should be used as soon as possible. The longer the meat is stored prior ro vacuum-packing and/or the longer the meat is stored in the vacuum-pack, the shorter the shelf life after opening.

Vacuum-Packed Meat Storage Tips

1. Vacuum-packed meat should be ideally stored at -1.5oC to +4oC.

2. Meats stored in vacuum may have an unusual odour when opened. The odour will dissipate after a few minutes and the meat will be perfectly sound for use.

3. Check all vacuum-packaging on delivery.

4. Always store meat fat side up. This allows you to keep your Dorper Lamb in the fridge for up to three weeks. After this time, the meat must be used or frozen.

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