Claire
Master Chef
Not meaning whether you like it or not, just this question: Has anyone noticed that lamb is getting more bland tasting these days (this question mostly applies to U.S. readers, but maybe others are finding the same problem). Nowadays I would have no problem passing off lamb as beef, and it's been that way for years, and in many states. Right now lamb costs more than beef where I live, and we can mostly not tell the difference. I found, and paid premium price, for ground lamb and made a sort of Mediterranian meat ball with taboule, etc. But I could have used a medium grade ground beef and we wouldn't have noticed the difference. Is it that they're breeding them to taste more like beef?