I needed lamb loin for a recipe (add mustard, garlic & cabernet marinade 2 hours in frig, 1 hour at room temp. Lamb then broiled to medium rare). I have made this dinner many times before, but the last two times the lamb came out very mediocre. On the day of the dinners, lamb in meat display counter (three different markets) looked way beyond "aged" to dark brown, or smelled bad. So these last 2 times, I asked the butcher to cut new lamb loin at 1.5 inch thickness (called for in recipe).
Any ideas or suggestions why the lamb was not flavorful; or where to buy in San Francisco area.