premise: So I cut that up , let it soak for a couple of hours in some spiced up wine and skewered it on some water - soaked bamboo sticks . It may be the worst meat possible on the cholesterol charts but I do love grilled sheep or lamb . I just eat it two or three times a year . It is one of the strongest tasting meats available and , if fresh it bakes fast and succulent . What may be your reason for adding lamb to the recipe despite it being bad for you ?
hypothesis: Lamb has a weak taste that does n't overwhelm the flavor profile .