Lamb has long been one of my least favorite meats due to its gamey flavor. However, some lamb dishes that have been prepared for me tasted great with very little gamey flavor. But I have never been able to duplicate that at home.  What are they doing right (or what am I doing wrong)? 
I've noticed that most of that lamb flavor comes from where the lamb is raised. I have the opposite taste, I look for the distinct lamb flavor.  I avoid American lamb and go for imported (AU/NZ) lamb because of this.  You should look for lamb raised in the USA or Canada, it is generally much milder. If you're already buying that type here are some things to try:   Remove more of the fat before cooking Try to buy younger lamb Cook with a dry heat method, since the cut will be served more rare, giving less strong of a taste Slow cook with a method like braising that incorporates other flavors  