If you haven’t been to Australia, I’m 95% certain you haven’t had lamb before…and I don’t care how many you eaten, it wasn’t really lamb.

And now I wonder is the difference freshness, animal genetics, how the livestock is finished (diet wise), or is it the cooking/spicing?

If you ever get lamb shanks, look for the syndesmotic ligament between the distal tibia and fibula. It’s very rudimentary in lamb but it’s there and it’s mostly fat and almost sweet. Tiny but tasty! It’s roughly where the invisible horizontal channels are in this ankle film.