Does any else agree...

[Ouanne]

...lamb seems to be much fattier nowadays?

We enjoy the flavour very much but I will stop buying it for this reason.

[Zest]

Hi Ouanne

I don't have it very often, and I've not noticed any difference in the fat content - but I can appreciate that you have decided to stop buying it - at least you can buy it again in the future if you decide you'd like to.

I hope you're having a good weekend.

Zest

[Ouanne in reply to Zest]

Beautiful weather for the Easter Holiday, enjoy the sunshine Zest.

[Zest in reply to Ouanne]

Thanks, it's a gorgeous weekend.

[BathOnion]

Haven't noticed to be honest, haven't bought it or wanted eat it in about 10 years. Cannot say that I miss it. I remember the last time I ate it I remember thinking how fatty and cloying the meat was around my teeth in particular, which is probably why I stopped eating it.

[Hidden]

Same here stopped eating a while ago I could taste the fat probably just me though. Paul

[Ouanne in reply to Hidden]

I removed as much fat as i could see but some was hidden in the meat itself. I have been cooking for about 60 years and I am sure lamb used to be leaner.

[Hidden]

I always enjoyed lamb until recently even taste it (fat) while it was being cooked.

[Lesley1234567]

I enjoy lamb cutlets not had lamb as a Sunday roast for a long time. A bit expensive I think for something which only eats grass.

[Ouanne in reply to Lesley1234567]

Yes it is very expensive Lesley!

Haha, it must be very special grass.

[Hidden in reply to Lesley1234567]

Maybe they're starting to feed them grain? That would make them put on fat. The cows are like that too. And the fat if its grass fed is supposedly yellow but I never see yellow fat not even on lamb. Perhaps they're not grass fed any more.

[Hidden]

The best most expensive lamb is the fattiest lamb. Lamb fat is higher in mono unsaturated fats than say beef fat... Which is why it melts so readily and stays soft at room tmeoerature to some extent. The lamb we get these days my mom always says is much older an animal than in her day when the lambs were killed off very young. She also complains that you never get mutton which was an old animals. So now I think they also have breeds which are selected for weight of meat than for their wool before they needed them for wool and meat was secondary. Now they dump the wool. You know you can cut the fat off of the lamb right? Using a great invention called a knife. You can also buy lamb fillet which is not from around the ribs but from the leg...lamb shanks... And lamb steaks... All of which have very little fat. Any chops are going to have the fat from the outside of the animal where most fat is stored under the skin. The legs are usually lean and the fillet I think comes from the leg rather than the back like a pork fillet and the steaks are also from the leg so they should be quite lean. Also if you cook a fatty lamb chop well enough all the fat melts away and you're left with a crispy bacony sort of crispy fatty fascia thing which is delicious. The fat is very easily rendered out of the meat but cooking it either slowly on a low heat or quickly on a high heat and utilizing a rack or a George forman which drains away the unsaturated fat very quickly and the saturated when it comes to tmeprature. Perhaps you're just cooking them too little or at too low a temp or not long enough.