Lamb can be an acquired taste but after working at greek restaurants for 20+ years I have not only grown to love it I have also learned a few things.....
The older the "lamb" the stronger the "gamey" flavour this is not only from the age of the animal but the concentration of fat. So when preparing lamb the trimming of the fat will lead to a better enjoyment of the flavour of the protein.
There are three main cuts of lamb that are widely available : the shoulder, the leg and chops or "rack of lamb" ( rib section).
The shoulder is the toughest cut and is often in the form of a boneless roast or bone in individual portions (6 oz to 8 oz by weight). These are sold in restaurants as "roast lamb" or "kleftiko". These are slow roasted or braised for 3 to 6 hours on average to produce very tender meat that "falls off the bone" and renders nearly all the fat down eliminating any of the stronger flavours normally associated with lamb.
The leg of lamb whether roasted whole bone in, boneless, portioned as a "steak" or cubed and skewered as "souvlaki" and marinated along with the rack and/or chops are best served medium rare or medium as they are much tenderer cuts of meat that are low in fat content and will have better flavour and overcooking toughens the meat detracting from the flavour and enjoyment of the meat and the higher price you pay for these cuts.
New Zealand produces some of the best lamb in the world and the choice for frozen lamb unless a locally grass fed farmed lamb is available then they will be a delicious, low fat and often more affordable choice.
My source for lamb can be as low as $40 to $60 slaughtered whole. Slightly more for a hunters cut or butchered with your choice of cuts and ground meat fo $6/lb.($150 -$240 per lamb.)