Eat the young - Im surprised at you
Lamb is the king of meat, with two caveats…
It must be fresh, not imported three month old NZ or Aussie lamb that smells and tastes like ammonia. Lamb should be slightly gamey, not rancid.
You have to know how to cook it. Sear it and cook it to about 55C and let it rest and it will come to the ideal serving temp of 58C. Alternatively for a roast, slow cook to 80C, meat falling off the bone. Between those two serving temperatures it can be dry and chewy, which I suspect is why some don’t like it.
A roast leg of lamb or rack of lamb with loads of garlic and rosemary cooked to juicy pink is as good as it gets.
I had a packet of mince that I discovered had to be used by today so I’ve had three burgers and a few spuds for my lunch.
It’s meant to be a healthy meat isn’t it? Sheep are invariably raised very cleanly I think.
It’s more to do with it has more healthy fats like omega-3, compared to other meats.
Braised lamb shanks would be my preference. Not mad about roast leg or chops.
Prescient counsel from the dog eater. FFS….
You’d throw a meal out because of a piece of hair? Christ the Irish have gotten soft as fuck, no wonder the country is fucked.
Looks great mate, but the lads on here would send back those prawns in disgust, the heads would throw them into convulsions, poor auld @Chancer would faint I’d say.
According to some @LionelRitchie wanted a free bar cos there was a threadworm in the food of a diner on another table
Tbf i’d half agree it was a bit of a job getting the meat out & you don’t exactly want to be making a scene trying to wrestle with them especially when they don’t even give you the tools to crack them open.
Easy solution boss, just eat them whole. 
How was it? Often stopped there as a child with my parents, have passed it countless times since and not been there in 30 years. It’s doing a trade a long time.