An email says:
A friend in London asked me about why Scottish lamb isn’t as good as New Zealand lamb. I thought you might know, or might know someone who knows what the actual difference in it is.
I’ve had lamb at Gleneagles and it was less dense in texture and a different flavour, perhaps more intense lanolin, but I am not sure.
All lamb isn’t equal.
John Key was one of the judges at the Glammies last year and said it was easy to detect distinct differences in taste and texture between the entries.
A Spanish speciality is baby lamb which has a very different taste and texture from the older lamb we’re accustomed to.
Breeding and feeding both influence taste, even if the meat is prepared and cooked the same way.
I am not sure if climate and soils also have an influence which might explain why New Zealand lamb is tastier than Scottish lamb and welcome answers to the email question from anyone who knows more.