I know what you mean. Lamb can be a little strong sometimes. Premium cuts are less gamey than cheaper cuts. Age, diet, lifestyle, meat aging, and cooking process probably impact as well. Rib loin chops in a good restaurant are never gamey, while a shoulder cut from the supermarket will knock you over backward.
I bought a 36 litre stockpot today and will be making beef demi glace this weekend. No hijack.