Americans eat an average of 57 pounds of beef per year, but only one pound of lamb, which is culturally significant elsewhere. The reluctance to consume lamb in the U.S. is attributed to its higher cost, limited availability, and its stronger gamey flavor compared to beef, pork, and chicken. Chef Kareem El-Ghayesh offers insights into cooking lamb effectively, emphasizing the importance of starting with lean cuts to mitigate the gamey taste, and explains the unique fatty acids found in pasture-fed lamb that contribute to its distinctive flavor.
"First of all, if you're not used to that flavor and want to experiment with lamb, it's better for you to start with leaner cuts because the flavor is in the fat."
"Lamb fat has a complex chemical compound that's derived from the lamb being pasture-fed. Lamb has more of this compound - called branch-chained fatty acids (BCFA) - than other meats."
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