Ordering Lamb at a Restaurant
In restaurants, lamb, particularly leaner cuts like a rack of lamb, is frequently served undercooked. Women who are expecting should only consume lamb that is completely pink-free. Unfortunately, this necessitates you asking the chef to cook your lamb longer than usual.
To be safe, order your food, such as lamb chops or lamb rack, well-cooked when eating out or in a restaurant, or medium-well if the kitchen has access to a food thermometer.
If you’re wondering, “What if I have leftovers at home? Can I reheat them?” then read on.
Lamb leftovers can stay in the fridge for 3–4 days. The reheating temperature should be at 165 °F. (74c) or until piping hot.
Reheat only what you need, then place the remainder in the refrigerator right away. Put leftovers in the freezer to keep them fresher for longer.
Remember, do not eat cold leftovers. The temperature in the refrigerator may prevent bacterial growth if there are microbes in the food, but it won’t eradicate dangerous bacteria. Always reheat leftovers when you want to eat them.
Is it OK to Eat Lamb During Pregnancy?
The good news is that, when cooked properly, pregnant women can eat lamb if they have a hankering for it.
It is advised to keep the refrigerator at 40°F (4.) for lamb storage. 0 F (-18 °C) or lower for the freezer and 4°C or lower for the refrigerator Lamb should be cooked until the minimum internal temperature listed below.
During pregnancy, apart from hormonal changes, the body undergoes other multiple changes at the same time. This causes weakened immunity against food-borne diseases. This is the case for unborn babies as well because they are still in the process of building their immune systems (source: FDA).
The good news is that by following proper cooking temperatures in addition to hygienic and safe food handling, these diseases can be avoided, so lamb should be stored and cooked correctly.
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