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How do you remove lamb taste?

Updated: 10/6/2023
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12y ago

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Same way to tone down the intense flavor of salmon; you marinate it in garlic, lemon peel, orange peel, honey, wine, soy sauce, & ginger for at least an hour before cooking it.

Old AnswerThe smell and taste associated with lamb are often described as "gamy" (pronounced gāy'mē), meaning they resemble the flavor and odor of game (wild hunted animals).

Not all lamb and/or mutton is gamy. Gaminess is caused by periodical glandular secretions in sheep of all ages, both sexes and even de-sexed sheep (castrated "wethers").

Gaminess varies from one lamb to the next in crossbred sheep, but is fairly constant and predictable within each pure breed.

The strength of gaminess ranges from nonexistent in certain non-wooled breeds of sheep ("hair" breeds) such as Barbados Blackbelly and/or Katahdins, and longwool breeds such as Cotswolds, Lincolns, etc., to rich and robust in certain other breeds such as American Suffolk, St. Croix, Finn, etc.

You can very often buy a "test pound" of ground lamb from local pure breeders. Find these growers via web searches and breed society membership listings. Or look at current listings at www.sheepmagazine.com

When you find local pure breeders whose lamb you like, stick with them, telling your friends to support them too. Lamb is the healthiest, least allergenic meat.

Some wrongly believe strong lamb flavor is only derived from yearling sheep, known as 'hogget,' "teg' or 'threave mutton.' Yet this age is actually the mildest-flavored of mutton and is often milder than lamb, in mild-flavored breeds.

Many wrongly suppose strong lamb flavor develops because the animal reaches puberty, often as a yearling---1 to 2 years old---also called "hogget," "teg" or "threave" mutton. The meat gets only slightly stronger in taste with age however; because gaminess is far more affected by breed, day-length at harvest time (affecting glandular secretions) and the animal's diet---in that order.

Meat from animals handled harshly, or terrorized just prior to harvest (especially if chased by dogs or other predators) commonly emits objectionable odors and flavors.

Hanging sheep meat (so enzymes tenderize it) puts no more gamy flavor into the meat than was already present due to breed, harvest season or the animal's diet. A change of diet affects meat flavor within 3 days of the change.

"Ram lamb" (meat from male animals) is wrongly supposed by some to have a stronger flavor, due to higher hormonal levels. Yet castrated males of gamy breeds often have much stronger gaminess than rams of milder breeds.

In reality females---known as "ewes" (plural pronounced you'z or yo'z; singular: ewe---pronounced you or yo) generally have the stronger flavor, even more than rams are kept among the ewes while in heat (estrus).

It takes about 3 weeks for estral glandular flavors to subside, but during breeding season (September to February for most breeds of sheep) the hormonal rise occurs every 17 days, so it never goes away at that time.

The diet of a grazing sheep includes more types of plants than other livestock, which is supposed to affect the flavor of the lamb.

But gaminess is far more affected by breed and season of harvest.

Sheep do not exercise more or less than other livestock, as is commonly thought, unless grazed sheep are compared to feedlotted cattle or vice versa.

Darkness of meat is a factor of age and doesn't directly affect flavor, young lambs being a light pink, while old ewes and rams are nearly as dark red as bulls and old cows' beef. Young lamb of some breeds is gamier than old mutton of other breeds.

If you wish to tone down the gaminess of lamb the first thing to do is to obtain your lamb from specific pure breeders who can guarantee mildness, such as for example, Cotswold sheep growers.

If you have no control over the breed of lamb (supermarket lamb or mutton), try this:

FIRST: Cut a sliver off the meat and heat it to determine its degree of gaminess by smell and taste.

SECOND: If other spices are not being used in the recipe, convert the lamb's gaminess to sweetness using a mixture of 4 parts ground nutmeg and 1 part ground cloves. Use 1/2 to 3/4 teaspoon of this pre-mixed compound for each pound of gamy lamb (or mutton), depending on the level of gaminess. This is easier with ground meat than with whole roasts and large chops. Try marinading these spices mixed with vinegar or with wine in a plastic bag in the refrigerator for at least 2 hours before cooking (overnight is better).

OR: Lemon juice cuts gamy-tasting breeds' gaminess, but not if it's cooked in---add it just before serving.

OR: Garlic masks gaminess, as does mint sauce or jelly to a certain degree, but it takes a lot of either of these to do the job---better hope your guests enjoy these strong herbal flavors!

OR: Some suggest to add of a variety of sour applesauce (Granny Smith, Macintosh) and cinnamon to the recipe.

Lamb is easier to chew than other meats, so it's better for the very young and very old. It is easier and quicker to digest than other meats, so it's better for athletes, dieters and those with difficult digestion. It violates few religious taboos, unlike pork and beef. It's a shame to let its healing properties go to waste because some of it is too gamy for you to enjoy. Try the above methods, and even confirmed "lamb-haters" will have a hard time going back to other meats, guaranteed.

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10y ago
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14y ago

Always Marinate lamb in salt and pepper before cooking. Avoid boiling lamb meat directly while cooking it into any dish. The best Method i found was to marinate it in Garlic,Pepper,Ginger and some Yoghurt and then fry it lightly with onions.:)

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12y ago

well, I'm presuming you mean from your mouth? All you have to do is drink milk or Orange Juice water blends with the taste and it doesn't help to remove the taste

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