Databank. Differences in lamb flavour
Databank
Differences in lamb flavour
A research project funded by the EU and co-ordinated by Alan Fisher at Bristol University's Division of Food Animal Science has found that the way lambs are fed affects their flavour. Lamb fed on grass has a more intense flavour and is higher in omega-3 fatty acids than lamb fed on either milk or concentrate. Over a three-year period the quality of lamb from 12 production systems in six EU countries was assessed by trained taste panels and 36 family consumer groups. The meat was rated on tenderness, juiciness and flavour. The highest intensity of flavour was found in grass fed lamb from the UK, Iceland,parts of France and Italy. Milk fed lamb from Spain, Greece and Italy and concentrate fed lamb produced in Spain, Greece and parts of France were judged to have a less intense flavour and a higher level of omega-6 fatty acids. This gives the UK, which is the highest produce of sheep in Europe, an opportunity to extend its trade in lamb, especially in Northern Europe, where it is particularly appreciated.
