Have you ever had a bad food poisoning and the only thing you can remember it being from is probably meat that you’ve had the previous day?

So, what could have gone wrong and does meat really cause food poisoning that easy? Well, if cooked meat isn’t stored in the right way in the refrigerator, then yes, it can definitely cause food poisoning. Different meats last for a certain number of days, weeks or months, in the refrigerator and in the freezer, but it is essential it has been stored in the right way.

How Long Does Cooked Meat Stay in the Refrigerator?

Pork: Cooked pork can remain in the refrigerator for 3 to 4 days, before it needs to be frozen.

Beef: Beef will last in the refrigerator for 3 to 4 days and then it needs to be frozen.

Poultry: All types of poultry will last about 3 to 4 days in the refrigerator before it can be frozen.

Seafood: Seafood will last in the 2 to 3 days in the refrigerator and it then needs to be frozen.

How Long Does Cooked Meat Stay in the Freezer?

Pork

Cooked pork can remain in the freezer for two to a maximum of three months and uncooked pork can be for around 2 months. As for pork chops, you can store them in the freezer for around 4 to 6 months. Pork roast will last for 4 to 12 months.

Processed and smoked pork items like bacon, luncheon meat, ham etc., will last for 1 to 2 months.

Beef

Beef when cooked, will last 2 to 3 months. When uncooked, beef steaks can last 6 to 12 months and beef for roasting will last 4 to 12 months.

Poultry

Poultry like chicken, quail, turkey etc., can be kept frozen for even up to 1 year, when uncooked. Once cooked, you can store poultry for 3 to 5 months.

Seafood

Uncooked, lean fish can be kept in the freezer for 6 to 8 months, while fatty fish can be kept in the freezer for 2 to 3 months. Shellfish can be kept for 3 to 6 months.

Once cooked, fish shouldn’t be kept in the freezer for longer than 4 to 6 months. If your fish is smoked, then keep it frozen for a maximum of 2 months.

Lamb:

• Age: Under one year.
• Flavor: Tender and delicately flavored.
• Cooking: Perfect for quick cooking methods like grilling or roasting.
• Appearance: Lighter in color and smaller cuts.

Mutton:

• Age: Harvested between 2 to 3 years.
• Flavor: Rich, slightly gamey, with bold flavors that deepen when slow-cooked.
• Cooking: Ideal for slow cooking methods like braising or stewing.
• Appearance: Darker and larger cuts.

Whether you prefer the mild, tender taste of lamb or the robust, hearty flavors of mutton, both offer unique tastes and textures that can transform your meals.

Ingredients

• 2kg Leg of Lamb
• Half a cup or more Olive Oil
• 6 Cloves of garlic
• 8 to 10 sprigs of Rosemary
• 2 Lemons
• Salt and crushed black pepper

Method

1. Finely chop or crush Garlic
2. Finely chop Rosemary
3. Squeeze juice of Lemons
4. Combine above ingredients and add to Olive oil
5. Add salt and crushed black pepper to Leg of Lamb.
6. Rub Rosemary,Garlic and Lemon Olive oil all over Lamb
7. Marinate for approximately 2 hours or overnight
8. Bake in preheated oven uncovered on 180 deg.for approximately 1h30 minutes.

Tip!!!

Start with oven on 250 deg. for the first 15mins then reduce
I served dish with garlic Stack potatoes, Roasted vegetables and gravy!!!

Bestanddele

• 500 g skaapvleis
• 2 eetlepels koljanderpoeier
• 4 ui
• 2 teelepel knoffelpasta
• 4 naeltjie
• 5 groen kardemom
• 1 kaneelstokkie
• sout soos benodig
• 2 koppie water
• 4 eetlepels ghee (verhelder botter)
• 2 Kopies-jogurt (skoon)
• 2 teelepel gemmer (fyn gepers)
• 2 teelepel rooi brandrissiepoeier
• 3 tamatie
• 8 peperkorrels
• 1 teelepel garam masala poeier
• 1/2 teelepel borrie

Instruksies

1. Dit is ‘n uitstekende skaapvleisresep wat u maklik tuis kan maak.
   Om die resep voor te berei, maak eers die skaapvleisstukke skoon en was dit.
2. Sit dan ‘n groot pan oor medium vlam en smelt ghee daarin.
3. Sodra die ghee gesmelt is, voeg kardemom, naeltjies, swartpeper mielies, kaneelstokkie by.
4. Soteer dit vir ‘n minuut en voeg die gesnyde uie saam met sout daarin.
   Soteer tot die ui ligbruin van kleur is. Voeg dan gemmerpasta en knoffelpasta by en kook die mengsel totdat die rou reuk verdwyn.
   Stap 2
   Voeg nou borriepoeier, rooi chilipoeier en koljanderpoeier by die speserye en meng dit goed.
5. Voeg die kapokertamaties by en meng dit goed met die ander bestanddele.
   Sorg dat die tamaties pap is en kook dit mengsel totdat olie van die masala in die pan skei.
6. Voeg nou skaapvleisstukke in hierdie masala en meng dit goed.
   Sorg dat skaapvleisstukke eweredig met masala bedek is.
7. Giet die jogurt in die skaapvleismasala en meng dit goed.
8. Laat dit vir 4-5 minute kook en voeg dan water daarin.
9. Roer dit goed .
10. Voeg gekapte koljanderblare saam met garam masala poeier hierby. roer dit vinnig.
11. Kook dit nog 25 minute om te verseker dat skaapvleis nie meer rou is nie maar perfek sappig is.
12. Sodra jy klaar is, haal dit van die vlam af en plaas die gereg in ‘n bak.
13. Sit dit warm voor saam met rys of naan en geniet dit