Ethiopian Lamb Carcass

Store Fresh Meat at (0 to 4) Degrees in the refrigerator, ideally on the bottom shelf to prevent cross-contamination & Bacterial Growth (Use airtight containers or vacuum sealers for storage to prevent spoilage and freezer burn.), and consume within 1–2 days.

For long-term storage, freeze at (-18) or below, preferably within airtight vacuum packaging.

Refrigerate or freeze meat immediately after purchasing, ideally within 2 hours. 

Discard meat if it shows a slimy texture, grayish color, or bad smell.