The appearance of the smell in lamb is influenced by many factors, ranging from the age, gender, breed of the animal to the method of cutting.
Of course, the best way to buy odorless meat at the market or in the store is to evaluate its aroma right at the counter. But what if you buy a hermetically sealed product?
In such a situation, it is worth focusing on external signs and markings.
First of all, evaluate the color of the meat. The lighter it is, the younger the lamb, which means there is a high probability of buying odorless lamb.
The color of the fat is also important – it should be white, not yellow.
Another sign of old and almost certainly smelly meat is a large gap between the ribs.
If you have a chilled product in front of you, be sure to take into account its production date and expiration date - such meat should be stored for no more than 3 days.
Finally, try a little test. Press on the lamb and watch how long it takes for it to regain its shape – it should be short.
