Not sure if you like lamb?

Many people say they’ve tried lamb once and didn’t like it, but that single experience doesn’t always reflect what lamb can be. There are several key factors that influence flavour and tenderness.

How the lamb is raised is one of the biggest variables. Pasture-raised lamb tends to be leaner, which can result in a firmer texture and a milder, less tallow-forward flavour. Grain-fed lamb is typically more marbled, producing meat that is more tender with a richer, more pronounced lamb flavour.

The way it is butchered can also play a significant role. The way an animal is processed, handled, and aged can greatly affect tenderness. After experimenting with different butchers, I found that consistency and skill make a noticeable difference in the final product.

Age at harvest is another important factor. Lamb under one year old is simply called lamb—smaller animals with very tender meat. Hogget refers to sheep aged one to two years; these animals are larger, slightly less tender, and have a stronger lamb flavour. Mutton comes from older sheep and is larger still, with a deeper, more tallow-rich flavour and firmer texture.

Because of these variables, people’s preferences differ widely. Some prefer the robust flavour of mutton, while others choose hogget for its balance of size and flavour. My personal preference is young lamb: smaller animals with less meat per head, but exceptional tenderness.

Ultimately, enjoying lamb often comes down to understanding these differences and finding what best suits your taste.

Beginner in the cooking lamb world? Check out my mini recipe book that has a few mainstay easy, easy recipes. Try local farm raised lamb to taste. Buy a cut or two from me to experiment with, or buy the sampler box. You won't regret it! oh so yummy!

Mini recipe book download