I am highlighting one breed just to back up my original point that there are many different breeds of sheep, and even within a breed there is an element of nature versus nurture in terms of taste. Some of the local breed mentioned live in open pasture, some live on craggy heather laden hillside affecting not only diet but exercise. Fortunately given I live on a small island the distance from pasture to plate is very small, even transporting live animals hundreds of miles can be stress inducing and affect flavour so there are many variables.
Then to put it in to context there are between 60 and 90 different breeds of sheep in the UK alone notwithstanding only a handful predominate, that's a heck of a lot of legs of lamb to try!
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