Lamb

Meat from young domestic sheep (*Ovis aries*) under one year old (mutton is older animal, stronger flavored). Carries a distinctive grassy, slightly gamey flavor derived from branched-chain fatty acids in the fat — the very quality that makes it divisive. Milk-fed lamb (abbacchio) is palest and most delicate; spring lamb is the traditional Mediterranean Easter centerpiece; grass-finished lamb from New Zealand, Iceland, and Wales is intensely flavored and at its best with minimal fuss.