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I have a leg of lamb in the freezer. What is the safest way to defrost so I don’t poison everyone ?


Posted by heiditd, 10th March 2014


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  • You can use the fan option of your oven to defrost, or submerge the leg of lamb in cold water and every now and then tip out the frozen water and replace with tap water again.


  • I watched a TV show I think on a Current Affair and how you defrost is important to prevent food poisoning.Its best to do it overnight in the bottom of the fridge and or microwave and then cook it straight away . If I do happen to forget and I need to do it at room temp. , keep an eye on it and maybe no more than a couple of hours. Still the best way is in the fridge where its kept safe .


  • Pull it out the night before you want to cook it and sit it on the kitchen sink over night. This is how I do it, my mum did it, my mother in law did it, my kids now do it. I’ve never known any of us to have food poisoning


  • Put in the fridge overnight. Always defrost meat in the fridge.


  • I pop mine in a roasting dish overnight to defrost then pull it out a couple of hours before I want to put it in the oven and just put a tea towel over the top until it is ready. I do leave it packaged up until oven time.


  • Put in it the fridge overnight


  • I agree in the fridge at the bottom or in a deep dish so the meat juices don’t go all over all other foods.


  • i wrap in a plastic bag and put in the fridge


  • Absolutely in the fridge, covered, in a deep tray and on the bottom shelf so no juices leak onto other foods. Depends on the size, but overnight should do.


  • The best way it to take it out of the freezer the night before, take it out of the freezer bag place it in a tray so you dont have leakage everywhere and put it in the fridge for the following night. Leaving frozen food out is leaving everybody open to food poisoning


  • The safest way is in the fridge.
    The perfect temperature for uncooked meat is below 5 degrees and cooked is above 60 degrees. Anything between this is perfect temperature for breeding bacteria. The longer the meat stays in the Danger zone (5-60) the more chance of food poisoning.


  • Leave it in the bottom fridge 2 days before you are gonna use it if it is really big.


  • I defrost my meats in fridge overnight than leave on sink to come to room temperature prior to cooking shouldn’t cook meat from cold.


  • i put mine on the kitchen sink for a couple of hours so it is still a little frozen in the middle the night before i cook it then pop it into the fridge. sometimes i get it out bout 30mins prior to cooking so its not so cold, then cook it.


  • I agree with the room temperature comment. The kitchen sink works great!


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