Do you like lamb? I certainly do, and I believe it’s a meat you either like or don’t. I also believe that some people associate lamb with mutton, which has turned them away from it. Mutton is from the same animal as lamb, but stronger in taste and usually much tougher due to the age of the animal. Mutton is meat from a sheep that is 1-3 years old, which yields a stronger, gamier taste, and is tougher due to the muscles working longer. Lamb, on the other hand, is meat from young lambs that are less than a year old. Young spring lamb is tender and milder in comparison to mutton.
My personal favourite in cuts of lamb is chops, specifically grilled chops, which are delicious with a mustard rub. I also enjoy lean ground lamb and lamb shoulder. The wonderful thing about lamb is that it can take on robust, bold flavours and pairs wonderfully with the tomatoes and olives in this Mediterranean style dish. Saucy, rustic and full of flavour, Lamb Meatballs with Olives and Feta is a welcome change from regular beef meatballs. Perfect with rice or toasty bread! Enjoy!
If you’re a lamb lover like me, you’ll also want to try Braised Lamb Shoulder. Fork tender lamb shoulder braised in a creamy mushroom sauce.
Recipe source for Lamb Meatballs with Olives and Feta: Compelled to Cook