Overheard a customer say our lamb is too gamey, got me thinking

Yesterday a woman at the counter told her friend our lamb chops taste like dirt, which stung since we dry age them 14 days in the cooler. I've been doing it that way for years because my old mentor swore it brings out the flavor, but now I'm wondering if most home cooks just want milder meat. Do you guys adjust your aging time based on your regular crowd, or stick to what you think is right?

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