Originally Posted by
YVR Cockroach
May also depend on where the lamb is from. We find regional lamb is fattier but has a milder taste (I like the flavour of lamb/mutton, not one to shy away because of it) but is fattier but Australian lamb is leaner but has a stronger taste. Unfortunately no Patagonian lamb where I am.
Its been a long time since I’ve seen anything but New Zealand lamb. I have no idea how it compares. We only have it a couple times a year when I grill a boneless leg.