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Food safety rules are written around the ways bacteria reproduce, not around the chefs' convenience. There is no difference in the speed of getting unsafe between different types of meat (or any other type of non-shelf-stable food). Yes, the lamb is also meant to be defrosted in the fridge. And cooking from frozen is indeed not an option. So yes, you are ...


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If I am defrosting meat in order to cook it, and I am cooking at safe temperatures, then why should I worry about how I defrost my meat? If this were true, wouldn't it then follow that it would be safe to cook meat which has already spoiled, so long as you cooked it at a safe temperature? It's not true. While the bacteria would be killed by cooking at a ...


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