How to Defrost Lamb Chops

eHow may earn compensation through affiliate links in this story. Learn more about our affiliate and product review process here.

Things You'll Need

  • Shallow baking dish

  • Paper towels

  • Food-storage container

Bone-in lamb chops take slightly longer to thaw than boneless chops.

Lamb chops thaw best when brought down in temperature in a controlled manner, such as cold-water submersion or refrigerator-defrosting. Defrosting at room temperature is unadvised unless the lamb is submerged in water, which effectively protects it from oxidation, airborne pathogens and bacteria. Thaw lamb chops in their original packaging if possible, but never thaw them unwrapped, as direct contact with air or water has a negative effect on the meat's texture. Cook lamb chops thawed using the cold-water method if you intend on refreezing them.

Advertisement

Refrigerator

Step 1

Remove the lamb chops from the freezer and set them aside.

Video of the Day

Step 2

Line a shallow baking dish with paper towels.

Advertisement

Step 3

Position the lamb chops on the paper towels and place them on the bottom shelf of the refrigerator to defrost. Allow the chops to thaw for four to six hours, depending on their size.

Step 4

Change out the paper towels as needed while defrosting.

Advertisement

Water

Step 1

Remove the lamb chops from the freezer and place them in a food-storage container approximately twice their size by volume. There should be enough space in the container to cover the lamb with a minimum of 2 inches of water.

Advertisement

Step 2

Cover the chops with at least 2 inches of cold water. Place a plate on the lamb, if necessary, to keep it submerged. Allow one to two hours of thawing, depending on the size of the chops.

Step 3

Change the water every 30 minutes.

Advertisement

Report an Issue

screenshot of the current page

Screenshot loading...