After many yrs of loving lamb, I would really appreciate some knowledgeable CH help - to educate me on this! I'm inspired to ask because I recently was served some beautifully cooked Colo.lamb chops that were mealy (and not from any discernable acid marinade.) What does mealiness indicate (hoping to avoid it in the future)?
and how do the growing locations of lamb- affect its flavor and texture? I'm sure age and feed play a large part in the answer but I'm more thinking about the location question which is usually mentioned on menus and store labels , but i don't know what it tells me.Thx so much.