The World's Best Lamb Comes from Dingle, Ireland

It has something that you can't get anywhere else: a slightly salty flavor that comes from the seaside fields where the lambs graze. Photo editor Michelle Heimerman spent a day in these pastures, watching blue-tinted lamb scurry across lush green landscapes.

Under the watchful eye of Seamus O'Ciobháin, the lambs munch on greens in a pasture that is consistently swept by a sea breeze. He sells his lambs to the local butcher, and they end up with Mark Murphy, the head of the Dingle Cookery School, who uses them in a seaweed-crusted lamb dish.

The taste is rich and flavorful but not too gamey—it's well worth the trip to Ireland. Watch the video of Michelle's shepherding day above.