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.

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.

Roasting times for Lamb

Preheat your oven to 160°C (325°F) and use these cooking times to prepare a roast that's moist, tender and delicious.Your roast should be covered with foil for the first half of the roasting time. 3 to 5lb Joint 1½ to 2 hours 5 to 7 lb Joint 2 to 2½ hours 7 to 10lb Joint 2½ to 3 hours Lamb can be taken out sooner if you prefer rare (bloody) meat. Tips for a better roast. For extra flavour you can add optional vegetables such as carrots, parsnips, onions and celery to your roasting pan, and roast the meat 'on a bed' of veg. The veg also helps to keep the roast off the bottom of the roasting pan so it doesn't 'stew' in its own juices. Cooking by time is very unreliable. Buy yourself a meat thermometer and cook your lamb to an internal temperature of 160o F. Far greater reliability for all high-heat methods.

HOW MANY CALORIES ARE IN LAMB

Cooked and Raw

The answer to 'how many calories are in lamb' will vary in accordance with the cut of lamb and whether or not the lamb is cooked. Here are some examples for cooked shoulder, cooked leg, cooked chops, cooked cubes, and raw ground (minced) lamb.

Lamb loin chop, broiled/grilled by overhead heat, etc.

• LEAN ONLY EATEN
  
• 60-61 calories per ounce, or 28g
• 244 calories in an average 4 ounce, or 114g, portion
  
• OR LEAN AND FAT EATEN
  
• 88-90 calories per ounce, or 28g
• 360 calories in an average 4 ounce, or 114g, portion

• LEAN ONLY EATEN
  
• 50-51 calories per ounce, or 28g
• 153 calories in 3 ounce, or 85g, small size serving
• 265 calories in an average 5 ounce, or 142g, medium size serving
• 408 calories in an 8 ounce, or 227g, large size serving
• OR LEAN AND FAT EATEN
  
• 63-64 calories per ounce, or 28g
• 192 calories in a 3 ounce, or 85g, small size serving
• 320 calories in an average 5 ounce, or 142g, medium size serving
  
• 512 calories in an 8 ounce, or 227g, large size serving
  

• LEAN ONLY EATEN
  
• 57-58 calories in 1 ounce, or 28g
  
• 174 calories in a 3 ounce, or 85g, small size serving
  
• 290 calories in an average 5 ounce, or 142g medium size serving
  
• 464 calories in an 8 ounce, or 227g, large size serving
• OR LEAN AND FAT EATEN
  
• 82-83 calories in 1 ounce, or 28g
  
• 249 calories in 3 ounce, or 85g, small size serving
• 415 calories in an average 5 ounce, or 142g, medium size serving
• 664 calories in an 8 ounce, or 227g, large size serving
  

• LEAN ONLY EATEN
  
• 54-57 calories per ounce ,or 28g
• 71 calories in a 3 ounce, or 85g, small size serving
• 285 calories in an average 5 ounce, or 142g, medium size serving
• 456 calories in an 8 ounce, or 227g, large size serving
• OR LEAN AND FAT EATEN
  
• 75-77 calories per ounce, or 28g
  
• 231 calories in a 3 ounce, or 85g, small size serving
  
• 385 calories in an average 5 ounce, or 142g, medium size serving
  
• 616 calories in an 8 ounce, or 227g, large size serving

• 52-53 calories in 1 oz, or 28g
  
• 212 calories in an average 4 ounce, or 114g, portion
  

• 62-63 calories in 1 oz or 28g
• 252 calories in an average 4 ounce, or 114g, portion
  

• 79 calories in 1 ounce, or 28g, of raw meat
• 316 calories in 4 ounces, or 114g, of raw meat
• 632 calories in an 8 ounces, or 227g, of raw meat
• 1264 calories in 1 pound (16 ounces), or 454g, of raw meat.

1. Calories in Fruit Chart
2. Calories in Vegetables Chart