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Best description I could find of the taste.

Lamb should taste like lamb, a flavor Isoldadescribes as "grassy and fresh," qualities common in New Zealand lamb. Harters calls the flavor lovely, mild, and sweet—much less strongly flavored than older sheep, and milder and sweeter than beef or pork.

Diet, age, and preparation all affect flavor. A diet of grass rather than grain imparts a stronger flavor, JMF says. judybird loves the strong taste of two-year-old New Zealand sheep (known locally as "two-twos") more than the bland flavor of most American lamb.

Finally, lamb naturally has a fat covering called the fell, as well as glands at the back of the leg, which, if left on, impart a strong flavor to the meat, harryharry explains. Some hounds prefer the strong flavor of lamb with its fell and glands; others, including enhF94, prefer the clean, springtime flavor of de-felled lamb.

http://www.chow.com/.....ong-taste/

I had lamb in milk before, creamy stew or two. I usually only soak liver in milk. Still the only one who eats it at our house.