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Flavor research on lamb

A board member of the American Lamb Board says research is helping to improve the taste and quality of lamb.

Xenia, Ohio farmer Jim Percival tells Brownfield more than a third of Americans have never tried lamb and new research is working to find what factors make it most palatable.  “One of the big things that we’re doing right now is working with Colorado State University and Ohio State University on a project to identify those compounds in lamb that go to the taste.”

He says the results will help identify management and feeding practices that produce a consistent, high quality product.  “We can make sure that when any consumer walks up to the meat case and pulls any kind of lamb out of the meat case, they’re getting that same consistent, high quality great protein.”

Researchers are measuring consumer perceptions of American Lamb quality at the retail and foodservice sectors and early findings suggest various factors including age are tied to flavor.

AUDIO: Interview with Jim Percival