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Old 03-05-2012, 01:54 PM   #51
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Then for God's sake don't serve them raw lamb!

Seriously I have not noticed raw lamb having any stronger lamb aroma than cooked lamb. I wonder if perhaps in some regions that consume less lamb the raw meat may tend to stay on the shelf longer in the store and develop some odors due to time on shelf.
Hard to imagine that all the lamb I buy is always older and that's why it smells the way it does.
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Old 03-05-2012, 01:59 PM   #52
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The blood from cryovaced pork does not exactly smell like roses; more like the old Secaucus, NJ
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Old 03-05-2012, 02:00 PM   #53
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We could also be dealing with different people's sensitivity to different smells. I can smell that meat will be off tomorrow. Most other people who smell that same meat tell me that they can't smell anything but meat.
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Old 03-05-2012, 02:05 PM   #54
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Andy, from my end of the Internet I often find it impossible to tell when people live in main population centers with plentiful food shopping or one horse towns with a part time market. I have no idea what your average lamb shelf period is.

All I can say is that I have not noticed any stronger odor in raw lamb.
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Old 03-05-2012, 02:13 PM   #55
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I do not find smell of lamb to be a problem, once in a while when making shishkebab, I use vinegar based marinade, but even then it is mostly to make the meat more tender rather than killing the smell. For m garlic does the trick, I do not use rosmary, as I hate smell of it more than any lamb I have ever eaten. I guess you just have to get used to it.
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Old 03-05-2012, 02:15 PM   #56
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Andy, from my end of the Internet I often find it impossible to tell when people live in main population centers with plentiful food shopping or one horse towns with a part time market. I have no idea what your average lamb shelf period is.

All I can say is that I have not noticed any stronger odor in raw lamb.
I have also found that New Zealand lamb has a stronger flavor than US lamb. I attribute that to what they are fed.
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Old 03-05-2012, 02:23 PM   #57
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I have also found that New Zealand lamb has a stronger flavor than US lamb. I attribute that to what they are fed.
From what I have read about New Zealand lamb, they aren't fed anything

They just forage wild grass. They don't even flock, because there are no predators. NZ Lamb is virtually organic.
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Old 03-05-2012, 02:27 PM   #58
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my wife won't touch n.z. lamb, but likes american lamb for that exact reason.
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Old 03-05-2012, 02:29 PM   #59
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The blood from cryovaced pork does not exactly smell like roses; more like the old Secaucus, NJ
Could it be this is part of the problem with lamb, too? It seems like almost all of the lamb I've seen sold in grocery stores is packaged in cryovac bags. I get lamb direct from the farm and freeze it and I've not noticed anything particularly off-putting about the raw lamb I buy.
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Old 03-05-2012, 02:31 PM   #60
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my wife won't touch n.z. lamb, but likes american lamb for that exact reason.
The grass, the not flocking, or the virtually organic?
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