Karen, try some Castlemilk Moorit. It's not quite like lamb, it's not quite like mutton and it's not quite like venison. Everyone who's had some of mine who doesn't like lamb says they
do like this. One relly, who doesn't like game, does like this. (Had seconds.) And BH, who says he doesn't like venison,
really likes this! (Ate it four times in three days and asked for more!) I'll bring you some next time I'm up that way.
You can cook it just like lamb, and it's fine but it does benefit from cooking with a bit of something to complement it. I've done roast on a bed of onions, dried apricots and cranberries with herbs and white wine, and that was superb. Navarin was okay, BH liked it, but I preferred it with a good smattering of black pepper, a glug of whiskey and a dollop of cream added to the sauce, and then reduced.
I did the same sauce (stock, whiskey, black pepper, cream, reduce) for grilled chops, and it worked just as well.