The prejudice that sheep meat “sheepens”, i.e. has that very special odor, dates back to the time when people were poor and a sheep was only slaughtered when it was already a little bit older. It weighed more and was more profitable. Unfortunately, the mutton in particular put on a transy fat, which tasted unpleasant and settled on the palate, if the meat was not served completely and completely hot.
These times are over. Today, a sheep ready for slaughter is called a summer lamb, is three quarters of a year old and has fed only on its mother’s milk and lush pasture grasses and hay. The meat from such a Lower Bavarian young sheep is a delight. I recommend buying a whole animal if you have the opportunity. This is more cost effective if you really use it all together.
Of course, a small roaster works just as well.
Preheat the oven and bake the lamb mince roast at 180 °C with bottom and top heat for about one and a quarter hours. With boiled potatoes or possibly a Vogerlsalat or possibly potato salad or possibly even all the fresh salads that are now available, the lamb minced roast is a treat that you should definitely try.
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