Can understand why people say that the short ribs are on the gamier side, but I personally thought it was manageable, perhaps even worth it because the meat was really fall of the bone kind of tender! And helping to balance that gaminess was the interesting choice of pomegranate and toasted almonds which gave both a crunchiness and sweetness to the lamb. I did think that by the end, the lamb was too greasy which made it feel much heavier on the palate.