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Unfortunately, many cooks have been conditioned to hate lamb without ever tasting it or preparing it. They’ve been scared away by the smell, convinced that the taste will be as bad as the odor of improperly cooked lamb. That point needs to be emphasized. Only lamb cooked at too high a temperature has that nasty smell.
According to Lois Snead, one of Rappahannock’s experienced sheep producers and lamb chefs, the meat is so tender that practically every cut can be deliciously broiled. You cant ruin it if you try — unless you’re not careful about the temperature.
“Always cook lamb on low heat,” Lois advised. “Lamb fat scorches easily and turns bitter if it’s cooked on high heat.” She recommends broiling or roasting at 900 degrees until the lamb
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