By Athena Hessong

The love-hate relationship many have with lamb comes from its strong flavor. The perception of a gamy flavor comes from lamb's association with older mutton, which has a stronger taste. This can be avoided by choosing the right meat, and in both lamb and mutton any gamy flavor can be mellowed effectively with a milk soak the night before cooking. This technique reduces the gaminess in wild meats, too.

Milk and a marinade mellow the strong flavor of lamb.

Step 1

Purchase young lamb, to start with a cut that has less gamy flavor. Look for red meat with a fine marbling for the freshest young lamb.

Step 2

Trim off the papery film, called the fell, on the outside of the lamb, and cut off the visible fat beneath; the fat holds much of the gamy flavor.

Step 3

Place the lamb in a baking pan and pour milk over it to completely cover the meat. Cover the pan with aluminum foil and refrigerate for eight hours, or overnight.

Step 4

Remove the lamb from the milk, and rinse the meat. Discard the milk.

Step 5

Return the lamb to the baking pan, cover the meat with a marinade of your choice, and cover the pan with fresh foil. Refrigerate the lamb for two to six hours as it marinates.

Step 6

Discard the marinade and cook the meat to 155 F, using your preferred cooking method.