Vac Pack Meat Freezing Question.....

[166 MM Barchetta]

So a few months ago as we all realised the world was ending one of my local pubs decided to supply customers with meat as it couldn’t run the restaurant.
It simply resold the meat as it got it from the suppliers, we bought lots and it was very very good and pretty reasonably priced with delivery included, i should point out that it was delivered fresh, not frozen, we froze it at home.
Now, I’ve discovered this morning that we have a 1.2kg pack of diced leg of lamb that seems to have been overlooked as it was at the back of the wrong shelf in the wrong freezer. It was packed on the 1st April and would have been frozen by me on the 3rd as Friday was delivery day, it’s in a small 4 star freezer that’s normally used for freezing homemade sauces etc so not overly used.
So, after all that detail, do we think it will be ok after this long? I’ve never frozen fresh meat this long and always associate long freezing with it chest freezers?

Oh, and if anyone’s interested, I was freezing a homemade roast tomato sauce using tomatoes, onions, thyme, garlic and rosemary from our allotment, the two greenhouses that have them are pushing out enough to have a bloody festival!!! Any other ideas for these tomatoes are more than welcome.......

[21TonyK]

4* is <-18 so pretty much indefinitely as long as the vacpac holds and you don't get freezer burn. Certainly 5 months is not going to be an issue.