Do
- Chill fresh mutton as soon as it arrives. Spread pieces out on trays so they cool through quickly rather than leaving them heaped in a bag.
- Store raw mutton covered on the lowest shelf, below ready-to-eat food, in trays that catch drips.
- Keep offal separate from muscle meat, and use it first; it spoils fastest.
- Freeze in portions sized for one cook. Flat, wrapped packs freeze and thaw faster and more evenly than thick blocks.
- Thaw in the fridge on a tray. For large bone-in legs, allow plenty of time.
- Label each tray or pack with the cut, date of receipt or freezing, and supplier.
Avoid
- Do not leave mutton in plastic bags at room temperature while you prep other items.
- Do not refreeze raw mutton once thawed.
- Do not hang meat in open air in a hot shop without refrigeration.
- Do not store raw mutton above or beside cooked biryani, raita or salads.
In Indian conditions
Traditional butcher shops in India often hang carcasses on hooks at shop temperature. In summer and monsoon, that means meat sits well above safe chilling temperatures for hours. Shops that move to refrigerated display and back-up storage reduce spoilage and odour, and better meet FSSAI hygiene expectations for meat retail. Biryani houses that buy large quantities before weekends or festivals such as Eid should plan freezer space in advance. A freezer in a hot back room needs good ventilation around the condenser to hold −18 °C. Keep logs of fridge temperatures, especially after power cuts.
General good practice for commercial kitchens and shops. Where your FSSAI licence conditions or food-safety plan set stricter limits, follow those.