When we cook a rib-eye steak or roast a rack of lamb, it's the muscle itself (rather than the fat or water contained in and around it) that most grabs our attention. This makes sense, given that the muscle fibers provide much of the characteristic color and texture of a given cut. And yet, when it comes to flavor, we might just be better off focusing on the fat, especially when dealing with lamb. Research has shown that unique branched-chain fatty acids are responsible for much of the “grassy” and “gamey” flavor we associate with lamb. To find out just how important these fatty acids are, we ran the following experiment.