The Different USDA Grades of Lamb and Mutton and What They Mean
by Claire Lower from Lifehacker on (#5GYD3)
There is something exceptionally meaty about lamb. I don't mean it has a lot of meat on its bones-though it can. I mean the experience of eating it is what eating meat should feel like. It's often on a bone, and has a strong, deep flavor exactly opposite that of a sterile little chicken tenderloin.