Lamb might not be for you. I have a friend who loves the taste of it but says she gets hot flashes when she eats it. But she eats goat meat instead and enjoys the similar (but milder) flavor without the hot flashes.

It can be an acquired taste. I grew up on it (my peeps are Greek) so I never considered not eating it. And I get very excited over a really well-cooked piece of lamb!

I have the exact opposite thing. Hate the smell, I have to cover it up with A1 and melt some ghee over it, but I get an awesomely nice calm/happy feeling after eating it. So I'm getting over the smell. Actually have some in my lunch today.

Eating it cold helps get rid of the smell too, but that's not your issue.

Do you get that same kind of feeling with other dense meats? Is it a sit in your stomach like a rock, and can't digest it kind of thing? If so, you need more acid in your stomach. You could try taking a betaine-hcl capsule right before eating meat and see if that makes it better. If it does, that's exactly the issue.

I used to buy lamb from the Giant grocery up the street when I first started paleo, but then after I bought a half-lamb direct from a farm, walking past the pre-packaged stuff in the store definitely makes me a little queasy. You can usually count on lamb to be grass-fed, but who knows what's going on with that regular grocery store stuff... Where are you getting your lamb?

I also have a friend who wouldn't eat lamb because it gave her "a funny after-taste" that persisted for some time following a meal. But I convinced her to try some of my lamb from the local farm, now she's hooked.

Yes, I have trouble with lamb. It's interesting, because I haven't been able to eat it because my companion is allergic... just a bite, even mixed in with other meats, and she's in the bathroom 'tanking'.... so I'd always had this idea that, when I had the chance, I was going to ENJOY some lamb... well, the first time I got some beautiful, pasture-raised lamb this past spring (a 'frenched' rack of lamb chops, and some ground lamb shoulder), I made some favorite "lamb" dishes... cherry-glazed rack of lamb, and moussaka. After eating them, (on two separate occasions), I got dizzy, disoriented, and nauseated. I later made the same glazed rack with pork, and moussaka with pasture-raised ground beef, for a couple of events (since they're beautiful and much cherished recipes) and didn't have a single problem... I've decided that my body isn't any happier with lamb than my companion's... so I don't eat it any more.

I tried grass-fed ground lamb for the first time recently. Seemed "oily" compared with ground beef and ground buffalo. "Oily" not in a fat-phobic sense, mind you. More like duck is an oiler bird compared say with chicken. I'm fine with a lamb chop but didn't much care for the ground version.

The first time I ate lamb, which wasn't very long ago, my stomach felt a little funny and I think it was the different fat composition. Ever since then, I've been lucky because it smells and tastes great and I have no symptoms afterward.

If I were you, I wouldn't force myself to eat it but I wouldn't hesitate to try again after a few more months on this lifestyle. The longer you avoid refined foods and sweeteners, you're likely to get more comfortable with new real foods.

Lamb and mutton (more likely mutton) can have strongly flavored fat, strongly flavored as in funky. Heck, I think lamb tastes like sheep smell, and sheep are the worst smelling livestock aside from horses IMO.

If you like feeling weird, keep eating it. ("Like" meaning: want to continue feeling the way you feel when you eat lamb.) If you don't like feeling weird (from eating lamb), then stop.

I've never been crazy about it. Fortunately, my parents rarely served, and I take few opportunities now to eat it. But I do keep trying. I've had some REALLY good stuff, but it's usually smothered in something. The last bite I had was a lamb curry at a thai restaurant in Fort Bragg, CA. My friends love Morrocan, so we have it there sometimes and it's dripping in something that makes it wonderful. (hack day, not strictly paleo) They're also fond of middle eastern food, and I've had yummy lamb stuff there too.

I'm a New Zealander and have been eating a ton of lamb since childhood. Here are a few random thoughts.

1. Lamb fat solidifies at a lower temperature than beef fat. If you drink cold drinks with your meal as I understand Americans mostly do, it will coat the inside of your mouth in a way that many people find unpleasant.

2. Some people dislike the funky note in the fat. This is MUCH more noticeable in fried or grilled lamb, less so when stewed or casseroled. It is also more pronounced in older animals, so look for tiny cuts from young animals if it bugs you.

3. Good lamb is hard to overcook. It is inherently less tough than beef. Try it more well-done than you would have beef and see whether you like that.

4. Try roasting or stewing with lots of traditional herbs like rosemary, thyme, oregano. These are good matches, full of interesting antioxidants, and will change the flavour. Alternatively, look up Indian curry recipes and make curry with cubes of shoulder.

5. I personally like slow-roasting sinewy, fatty cuts like shoulder at a low temperature with some liquid in the pan, until the connective tissue has dissolved and the meat falls off the bone. I also like braising and stewing. Marinated chops grilled over charcoal, I like. Steaks are kinda boring: try other cuts and other cooking methods. I have had good success slow roasting in a kettle grill -- lamb and smoke is good.

6. You want fatty meat? Cheap meat? Try belly aka flap. This is what I do with it when I have time: http://vital.org.nz/barbeque-lamb.html

Lamb is very fatty - losing some of the fat during cooking might help. e.g. if you make a stew or similar, drain some of the fat off to use later, don't try to eat it all. If you're doing a steak, try grilling it so that some of the fat can drip off.

I used to hate it when I would get it at Trader Joe's because it had been shipped a long ways and had time to develop that special lamb funk.

Now that I have a source where it is very fresh, 100% pastured, and a very mild tasting breed, it is the one thing that has never upset my stomach.

Source, breed, age of culling, feed, and time before cooking can all change the way lamb tastes.

Sounds like a bummer, I can't handle it when it has developed that particular eu de sheepie, but if it didn't have that, it might just not be for you. Check out goat, it is leaner and less prone to funkiness.