I was interested in the folk suggestion to add a little vinegar to bean soaking water.
The taste of pasture-grazed lamb is clean and meaty, with a firm texture. The fat of a healthy, mature lamb is white and crystalline when raw, light-textured and delicious when grilled or roasted. In many parts of the world, lambs are bred with an eye to getting the most fat loaded onto their tails, considered the most sublime morsel of all.
Brian Knox, the chef and owner of Aqua Santa in Santa Fe, cures the lamb he buys from Mr. Manzanares overnight in salt, juniper and cumin before braising it for six hours and mixing the big chunks of shoulder with wilted rapini, chicken stock and crisp leeks. Smaller nuggets go into a concentrated ragů with lamb broth and fresh chanterelles, all tossed with whole-wheat spaghetti and a dusting of pecorino, aged sheep’s milk cheese. Mr. Knox said that only this meat matches an ideal for lamb that he carries around in his mind: herbal, earthy yet ethereal. “The terroir of what the animal eats really comes through in this meat,” he said.
NYT on Lamb
Organic Lamb website