Randy Chandler
Lamb is a delicious meat that can bring incredible flavours to your meals, but it can also be a challenge to remove its lingering smell. The scent of lamb meat can be off-putting to some, with some describing it as a strong farty smell. While lamb has a distinctive smell, it is important to distinguish it from the smell of spoiled lamb, which is typically described as having a rotten egg-like odour. Interestingly, the smell of lamb can be influenced by various factors, such as the cooking method, the quality of the meat, and the presence of certain bacteria.
In some cases, lamb meat may emit a cheesy odour due to the presence of lactobacillus bacteria, which is commonly found in dairy products like cheese and yogurt. This bacteria is not harmful and simply gives the meat a stinky cheese smell. Additionally, the cooking method can play a role in the development of the cheesy odour, as low-temperature cooking may not kill off the lactobacillus bacteria.
To minimise the smell of lamb, both during and after cooking, several techniques can be employed, such as marinating the meat, using fresh herbs or onions, ensuring proper ventilation, and utilising natural deodorizers.
| Characteristics | Values |
|---|---|
| Smell | Rotten eggs, strong farty smell, barn-like, sour, blue cheese, milk |
| Taste | Foul |
| Touch | Slimy |
| Sight | Gray, brownish-red, dull red |
| Cause | Exposure to oxygen, lanolin from wool, fat content, long cooking, natural enzymes |
| Solutions | Paper towels, air drying, fresh herbs, onions, baking soda, grilling, roasting, braising, ventilation, natural deodorizers, cleaning |
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What You'll Learn
Why does lamb have a strong smell?
Lamb often has a strong smell, even when fresh. This is due to the natural lanolin in the lamb, which breaks down into 'gamey' odors over time. Lanolin is a waxy substance found in wool, and it can give lamb a barnyard-like smell. The smell can be more noticeable in vacuum-sealed lamb, as the odor has nowhere to go until the package is opened. Additionally, certain breeds of lamb and older lamb (known as mutton) may have a stronger aroma.
The fat in lamb also contributes to its strong smell. Fat holds flavor and odor, and when it mixes with the red liquid (myoglobin) in the meat, it can give off a smelly odor. If the lamb is exposed to oxygen, the breakdown of the meat occurs faster, leading to a stronger smell.
To minimize the strong smell of lamb when cooking, there are several things you can do. Trimming the fat before cooking can help reduce the odor, as can salting the meat to remove some of the blood. Marinades and seasonings can also be used to offset the strong smell of lamb. Herbs such as rosemary, sage, black pepper, and thyme can be used for savory dishes, while cinnamon, allspice, ginger, and cloves work well for sweet dishes. Cooking lamb with other ingredients, especially water-based vegetables and sauces, can also help to reduce the amount of steam released into the air, minimizing the lamb odor in your kitchen.
While lamb may have a strong smell, it is important to distinguish between a gamey odor and the smell of spoilage. If lamb smells like rotten eggs, has a slimy texture, or has turned gray, it is likely spoiled and should not be consumed. However, if it smells gamey rather than rotten, it is most likely still safe to eat.
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How to detect spoiled lamb
Lamb is a strongly flavoured meat, and cooks often drench it in marinades and jams to offset this. However, these strong flavours can sometimes camouflage spoilage. So how do you detect spoiled lamb?
Firstly, use your senses. If the lamb looks grey, smells like rotten eggs, feels slimy, or tastes foul, it has gone off. A change in colour from a rich red to a dull red or brown means the lamb is starting to spoil. This is due to oxygen hitting the surface of the meat. The fat surrounding the meat is another indicator of freshness: if it is a clear white, the meat is good, but if it is turning yellow, the lamb is old.
Another way to test for freshness is to push your finger through the wrapping. If the meat holds its form, it is fresh. You can also try scraping the meat with your fingernail—if your nail retains a shiny film, the lamb is going off.
Sometimes, lamb can smell like cheese. This is usually due to lactobacillus bacteria, which is used in the making of cheese, but is harmless. It can also be caused by the aromatic compounds in fat. Or, if the lamb is wet aged, it can develop a cheesy funk from the natural enzymes slowly breaking down the meat.
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Lactobacillus type bacteria and its effect on meat
Lactobacillus is a type of lactic acid bacteria (LAB) that is often associated with dairy products such as cheese, buttermilk, and yogurt. However, it can also be found in meat products, particularly during long cooking processes at low temperatures, which do not kill off the bacteria. While the presence of Lactobacillus in meat may result in an unpleasant "stinky cheese" odor, it is not harmful and is even considered beneficial for meat preservation and human health.
Lactic acid bacteria, including Lactobacillus, have a long history of use in fermentation, which can improve the quality and safety of meat products. They can inhibit the growth of spoilage bacteria and unwanted pathogens such as L. monocytogenes and Candida parapsilosis, thereby extending the shelf life of meat and preventing foodborne illnesses. This is particularly important for cured meats and vacuum-packaged fresh chilled meats, where LAB can ensure maximum shelf life.
The use of LAB as biopreservation agents in meat products has gained traction due to increasing consumer concerns about food safety, quality, and the avoidance of chemical preservatives. LAB can produce various inhibitory compounds, including organic acids, hydrogen peroxides, N-diacetyl, carbon dioxide, and bacteriocins, which contribute to their preservative effects. Additionally, LAB can enhance the nutritional quality of meat products, offering potential health benefits such as improved digestion, reduced diarrhea, enhanced immune responses, and lower cholesterol levels.
In addition to their preservative and nutritional benefits, LAB can also positively impact the sensory characteristics of meat products. For example, in raw fermented products like salami, LAB cultures contribute to the desired sensory attributes while also providing potential health benefits to consumers. This dual functionality makes LAB an attractive option for the meat industry, as it allows for the development of functional foods that not only meet but exceed consumer expectations.
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Vacuum-sealed meats and their effect on smell
Vacuum sealing is a popular method to preserve meat and extend its shelf life. The process involves removing oxygen from the packaging to prevent bacterial growth and reduce the risk of moisture loss. However, this method can also affect the smell of the meat.
When vacuum-sealed meat is opened, it often emits a tangy, sour, or sulfuric odour. This smell is caused by the accumulation of lactic acid and other natural compounds that develop in the absence of oxygen. The natural juices within the meat can interact during storage, causing slight discoloration and contributing to the tangy odour. This odour is typically harmless and is a result of normal biological processes within the meat.
The intensity of the smell can vary depending on various factors. For instance, if the meat was nearing its use-by date before being vacuum-sealed, it could spoil faster and develop a stronger odour. Additionally, improper sealing or storage conditions, such as a broken seal or exposure to air, can lead to bacterial growth and an unpleasant smell.
To mitigate the odour, it is recommended to gently rinse the meat in clean, fresh water and pat it dry. Allowing the meat to sit at room temperature for up to 30 minutes can help dissipate the smell and restore the meat's natural colour. However, if the odour is strong and persistent, accompanied by discolouration, stickiness, or sliminess, it may indicate spoilage, and the meat should be discarded.
While vacuum sealing is an effective preservation method, it is not foolproof. It is crucial to inspect the meat for any signs of spoilage and trust your senses of smell and sight. If there is any doubt about the meat's freshness, it is always safer to dispose of it to prevent the risk of food poisoning.
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Tips to reduce the smell of lamb
While lamb typically has a strong flavour and aroma, there are several tips and tricks to reduce its smell. Firstly, it is important to choose fresh lamb. When purchasing lamb, ensure it has a dark cherry-red colour, with clear white fat. Avoid lamb that is turning grey, has a dull red colour, or has fat that is yellowing, as these are signs of spoilage and increased odour.
Once you have obtained fresh lamb, proper storage can help maintain its quality and reduce odour development. Lamb is best consumed within a few days of purchase, as extended storage can lead to spoilage and stronger smells. If you need to store lamb for a longer period, consider portioning it into smaller quantities and freezing it. This will reduce the surface area exposed to oxygen, slowing down the deterioration process and preserving its freshness.
When preparing lamb, trimming excess fat can help minimise its smell during cooking. Since fat holds flavour and odour, removing as much visible fat as possible will reduce the intensity of the lamb's aroma. Additionally, washing the lamb with a mixture of white vinegar and water can effectively neutralise its meaty smell. Soaking the lamb in milk overnight is another useful technique, as it helps draw out excess blood, which can contribute to a stronger odour during cooking.
To further reduce the gamey aroma of lamb, marinating or brining can be excellent options. Brining involves soaking the lamb in a mixture of water, salt, and vinegar, then rinsing it before cooking. This process not only adds flavour but also helps tenderise the meat. Alternatively, you can marinate the lamb with a combination of onions, oil, and lemon juice, or use a store-bought marinade like teriyaki or a blend of soy, ginger, and pineapple. Marinating introduces new flavours that can mask the strong smell of lamb while also enhancing the overall taste of the dish.
During the cooking process, there are a few techniques to minimise the lamb's aroma. Firstly, searing the lamb chops on high heat for a short duration can seal in juices and flavours, preventing the escape of odours. Additionally, covering the pan during cooking can contain the odour and create steam, resulting in more tender meat. For baking, using a foil-covered baking pan can help trap the smell and keep the lamb moist.
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Frequently asked questions
Lamb that has gone off will have a strong, sour smell. It may also smell like rotten eggs due to the fat mixing with the red liquid often mistaken for blood. This liquid is actually a protein called myoglobin, which, when exposed to oxygen, breaks down and gives off a bad odour. It is not likely that this smell is similar to that of cheese.
If your lamb has a cheesy odour, it may be due to the presence of lactobacillus bacteria, which is also used in the making of cheese, buttermilk, and yoghurt. This bacteria is not harmful and usually occurs when cooking at low temperatures.
Aside from a strong, sour smell, off lamb will have a slimy texture and a dull, brownish-red colour. It may also taste foul. If you are still unsure, it is best to throw the lamb away.
To prevent lingering lamb smells, you can use natural deodorizers like fresh herbs (rosemary, thyme, mint, or parsley), onions, or baking soda. Maintaining good ventilation and cleaning as you cook can also help minimize any unwanted odours.
To get rid of lamb odours in your kitchen, you can use activated charcoal, coffee grounds, or odor-absorbing products. Simmering a pot of water with lemon slices, cinnamon sticks, or essential oils can also help freshen the air.
