The article explores how to select the best lamb to avoid a gamey taste, featuring insights from chef Andrew Zimmern. He emphasizes the importance of the lamb's age, recommending those aged one to six months for optimal flavor. Zimmern cautions against older sheep, which are considered mutton and can have undesirable qualities. He advises purchasing lamb during specific seasons, particularly in spring when young lambs are available. This ensures a fresher, richer taste, making lamb more enjoyable in culinary use.
According to Zimmern, finding out the lamb's age is the best way to make sure it's going to taste fresh rather than gamey. "Older animals of poorer quality taste or smell 'barnyardy.'"
Zimmern’s advice to buy seasonally highlights how spring lamb is often the best choice. 'In the spring in many European countries, month-old lamb is available in butcher shops, and I adore it.'
The fat in sheep contains bacteria-derived acids that lead to a more intense taste as they age, making age a key factor in selecting good lamb.
Buying young animals from local farms can ensure better quality lamb. 'Most lambs tend to be born in the spring, so getting one during that period is the best choice.'
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