University studys are always very interesting to read.
You will notice in the study it starts off by stating that the consumers that tasted the lamb found the flavor of lamb to be the least pleasing of all of the meats. The study goes on to quote other "studys" that refer to "lamb" flavor as a bad thing and the goal was to find a lamb with the least amount of lamb flavor.
When lamb is properly dry aged it not ony becomes much more tender, but the flavor also becomes much sweeter, just as it does in beef and vension.
It would definitley be interesting to see what results the study would reflect if the study polled quality chefs for their input.
What I took away from the study was this..
if you are trying to sell lamb to a none lamb eating crowd, then find a breed of sheep that imparts as little lamb flavor to the end product as possible, and graze on grasses that impact the flavor as little as possible, and if that is your market niche, then that is just fine.
However, (IMHO) if you are trying to sell a product through direct sale that is commanding top dollar, then you need to have some outstanding attributes to your product that will sail it over the rest. Dry aging is one tool that a producer can use to help attain higher quality product status.
In regard to finer wool sheep having a more "intense" lamb flavor..
Some of the best lamb I have ever eaten was in Spain from "lambs" that were actually a little over a year old. The lamb was "lambier" in flavor but they cook their chops differently over there and it made for an extraordinary and memorable meal.
There is a difference between a gamey tasting lamb and a sweet, more concentrated and flavorful lamb..that is the key.
It would sure be nice if we could get some university researchers on board that are also "foodies" who understand the differences in flavor etc then we could really get some interesting survey data.