The dogs will really enjoy it. You can try to curry it up but I suspect it will not be much improved.

Older lamb makes fantastic curry!

If Colleen sez so, it must be true. But why is this so?

Make the curry....if you don't like it, maybe the dogs will!
That "baa baa" flavor seems to be concentrated in the fat....so if you get a piece of meat that seems a little towards the mutton, trim as much fat as you can....that will go a ways to cut the muttoney taste.
Linda C

Curry seasonings will mask the strong flavor a bit, but Linda's right, trimming the fat will help quite a bit as well. Make it a curry with a strongly spiced sauce.

Coconut milk may also mellow the strong flavor, here's one of my favorite recipes, from Williams Sonoma's "Savoring India"

KURMA
(Madras-style meat with coconut)

2TBSP poppy seeds
2TBSP coriander seeds
1tsp aniseeds
3/4 tsp ground turmeric
5 TBSP oil
2 lbs lean lamb shoulder meat or beef, trimmed of fat and sinew and cut into 1 inch cubes
4 dried red chilies
1 cinnamon stick
3 green cardamon pods, lightly crushed
6 whole cloves
1 c chopped yellow onion
1 tsp miniced garlic
1 tsp peeled and minced ginger
2 c coconut milk
1 1/2 tsp salt, or to taste

1: in small frying pan roast the poppy and coriander and ansise seeds, shaking and tossing, until the spices are fragrant and turn a few shades darker(5min). Transfer to small bowl. Let cool, then transfer to blender and process to a fine powder. Add turmeric. Set aside

2:In a large, heavy nonstick frying panover high heat heat 2TBSP oil and add few cudes of meat and sear until they are lighly brown but not cooked through, about 2 min. With slotted spoon, transfer to a bowl. Repeat in batches with remaining meat.

3: In same pan add remaining oil,chiles,cinnamon,cardamon, and cloves. Cook until they puff about 2 min. Add the onion and cook, stirring often, until it is lightly brown( 7 min). Stir in the garlic,ginger,and reserved spice mixture in step one. Mix well

4: Return browned meat to pan, add the coconut milk and salt, and bring to boil over high heat. Reduce the heat to low, cover, and simmer until the meat is tender enough to be broken apart with a fork( about 1 1/2 hours) Check and correct the seasoning, then serve.

It also occurred to me that turnips have the ability to tame the gaminess of duck, and I found a link to a recipe from the same book that I haven't tried yet (I haven't tried a recipe from it that wasn't good, though), for a lamb dish with turnips and a spicy sauce. Perhaps turnips could do the same thing for your lamb?

You might also try making bbq lamb sandwiches. A spicy bbq sauce should help.

I like strongly flavored lamb myself, and wish I could find somewhere to buy some mutton to try.

Here is a link that might be useful: Moghul Lamb with Turnips

Oops, my bad. It isn't from the same book. The Moghul lamb recipe is from, "The Food of India" (Murdoch Books).

Well, excuse me for having an opinion. It won't happen again.

Colleen, I wasn't being sarcastic. I'm assuming you have far more lamb/curry experience than I do. Sorry if you misunderstood me.

Lamb has a strong flavor and not all like it or can find a way to cook it to taste. Then again I love all sorts of foods, LOL, and there isn't much I won't put in the dislike column. (I can eat a half an Epoisses cheese in one sitting....but I am too chicken to try durian)

I've converted a couple of lamb dislikers with a marinade of Penzey's Lamb Seasoning, balsamic vinegar, EVOO, fresh garlic, grilled. I usually open up a leg of lamb, pound it out a bit (yeah beating my meat) and marinate before I toss it on the grill.

For your already cooked lamb, I'd cut it up into smaller pieces and toss it into lentil stew. The curry option does sound good.

Sorry Barnmom, there's been a fair amount of sniping on other fora I read and I guess I'm looking for offence where none was intended.
Anyway, I actually prefer mutton for curry because it holds up to long slow cooking better than younger meat. I do trim off as much fat as possible, because I don't like fatty stews, whatever they are made of. Here's my basic easy curry recipe:

2 large onions (I use brown onions), diced smallish
2" piece of fresh ginger, grated
3-4 cloves garlic, crushed
3 oz butter
3 tablespoons curry powder or paste
1 teaspoon turmeric
2 teaspoons mustard seeds
2 teaspoons salt
3lb 1" diced trimmed mutton or beef
1-2 fresh chillies, finely sliced
3 tomatoes, diced
1 apple, skin left on, cored and diced
handful of white raisins

Cook onions, ginger and garlic in butter until translucent. Add curry powder, turmeric, mustard seeds and salt. Fry gently 2-3 minutes. Add meat and brown for a few more minutes. Add chillies, tomaotes, apple and raisins. Mix well, then cover and simmer slowly over low heat for about 2 hours. Stir from time to time. If gravy is too thin when it's close to serving time, remove lid and allow to reduce as needed. Serve with rice.

Come toward the light, Colleen, away from the negative forces of the sniping forum.

That sounds yummy!

When I get meat with strong muttony flavour, I make mutton soup (you could make Irish stew), discarding the meat after I have cooked the soup.

Here is a link that might be useful: Icelandic mutton soup

Thanks for the ideas guys. I'll give it another go and make sure I buy younger stuff next time.

Colleen, I was going to ask you where the heck you buy mutton, and then I looked and saw that you are in Australia...so I guess knowing where you get it wouldn't help me here in the US.