Vacuum Packaging

vacuum packed lamb

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

  • Vacuum sealing removes most of the oxygen from the packaging which vastly reduces the ability of aerobic (oxygen-dependent) bacteria, which is a prime reason for spoilage

  • Not only does the reduced ability of bacteria to spoil but also helps to extend the shelf life of your food

  • Vacuum sealed meat can often have a darker colour when you first remove your package from the fridge. Upon exposure to oxygen, however, this should slowly return to a much more ‘normal’ red

  • Meat will often have a slight odour when first removed from packaging and this should dissipate after a few minutes (10 mins) of resting the product removed from the vacuum packaging

  • Refrigerated vacuum sealed meat that has not been used within 2-3 weeks and has been kept at an optimum fridge temperature of 2-3°C may be frozen for later use

  •  Thawing frozen vacuum sealed meats:

    • Remove frozen vacuum sealed meat from freezer
    • Place frozen vacuum sealed meat on a tray (to prevent any dripping)
    • Slow thaw in the refrigerator for best results (plan ahead as this may take up to 12 hours of thaw time depending on the size of the cut)
    • Thawing meat at room temperature is not recommended. The surface of the meat may reach warm temperatures which encourages spoilage.