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Left the Fresh Lamb out on the counter.

puzzled1 Jun 29, 2013 10:15 PM

I bought lamb from the meat packing company this morning. Placed the meat in the cooler in the car and drove home. I repackaged my meat and went to placed it in the freezer. Whoops! I got side tracked and I forgot one package on the counter top in my basement. When I went back down the basement about 3 hours later, I saw one of my packages of lamb on the counter top. How long can fresh meat stay out of a refrigerated area? I placed the meat in the back of my refrigerator as soon as I saw it. Is it too late to save?

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    fourunder RE: puzzled1 Jun 29, 2013 11:31 PM

    Your meat is fine....it may be one thing if your meat was left in your car, but your basement is probably around 60 degrees. If I were making the chops or roast, it would sit out for 2-3 hours before I put it in the oven....I'm still alive to tell you about it.

    btw...There was a time before refrigeration existed...: 0)

    1. Ruthie789 RE: puzzled1 Jun 29, 2013 11:34 PM

      I would open the package and look at the meat. If it is still firm without losing its juices I would venture to say it is still safe. Smell would be another indication. I would however use this cut of meat first. As well if your basement was relatively cool it should be fine.

      1 Reply
      1. re: Ruthie789
        puzzled1 RE: Ruthie789 Jul 2, 2013 07:16 AM

        Thank you for the information.

      2. JonParker RE: puzzled1 Jun 30, 2013 04:46 AM

        I know that it became fashionable 30 years ago to denigrate the whole idea of government regulation, in spite of the fact that they've saved lives and prevented us from inhaling thousands of pollutants.

        That said, the USDA guidelines for food handling are seriously overblown. People have become so afraid of food poisoning that they're throwing away perfectly good food because of small missteps in handling.

        Your lamb is fine, and if you don't trust it, feel free to ship it to me

        1. p
          Puffin3 RE: puzzled1 Jun 30, 2013 05:03 AM

          It's likely to taste better than the lamb you froze.

          1. Bada Bing RE: puzzled1 Jun 30, 2013 07:39 AM

            I'll second and third the replies so far that say the lamb is fine presently. That said, I'd cook it or freeze it asap.

            1. hotoynoodle RE: puzzled1 Jun 30, 2013 11:43 AM

              i always leave meat at room temp before cooking it.

              your meat is fine.

              you will not die. from this. :)

              1. johnb RE: puzzled1 Jun 30, 2013 11:56 AM

                If this were a real problem, there would be dead people all over the world. In fact, neither you nor I nor anyone else would be here in the first place, because the human race would have died out long ago.

                1. p
                  puzzled1 RE: puzzled1 Jun 30, 2013 06:09 PM

                  Thank you everyone who sent me replies on my lamb incident. By the way, the lamb tasted great.

                  1. m
                    mike0989 RE: puzzled1 Jul 1, 2013 06:56 AM

                    Mastering the Art of French Cooking has a recipe that calls for marinating a leg of lamb for 3 days at room temperature, 6 in the 'fridge. I'd say you're fine.

                    2 Replies
                    1. re: mike0989
                      fourunder RE: mike0989 Jul 1, 2013 09:01 AM

                      40 years ago....one of my Father's golf buddies was the first guy I knew who was seriously into food and wine....and took it to another level for the home. On a golf trip, since we had access to a kitchen, he offered to cook for the group instead of gong out to dinner one night. He purchased a nice bottle of red wine and a Whole Beef Tenderloin. He marinated the beef in the wine on top of the counter for three days.....I remember it being excellent and without any ill effects.

                      I don't recall where he got the recipe...but the entire group survived.

                      1. re: fourunder
                        hotoynoodle RE: fourunder Jul 3, 2013 07:02 AM

                        steakhouses will pull out the cuts of steaks projected to be needed for dinner service at about 4:00, since they grill better at room temp. the steaks that do not get consumed? they will be out til end of service, likely between 10:00-midnight most places, then returned to the walk-in for next day.

                        that's at least 6 hours on the counter.

                    2. alkapal RE: puzzled1 Jul 3, 2013 09:14 AM


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