Thank you to Future for sponsoring this video! Work with a fitness coach who will keep you accountable. Try your first month for $19: https://tryfuture.co/Adam
Harry Sherwood on Instagram: https://www.instagram.com/harrisonsherwood/
The Centre for the Study of the Senses at University of London, where Harry is a PhD candidate: https://philosophy.sas.ac.uk/censes
"Much Ado About Mutton," Bob Kennard (2014): http://www.muchadoaboutmutton.com/much-ado-about-mutton-book
2010 study showing how branched chain fatty acids in sheep meat increase with the animal's age: https://www.sciencedirect.com/science/article/pii/S0309174010001415
2013 literature review on how feed affects sheep meat flavor: https://pubs.acs.org/doi/10.1021/jf303768e
1975 New Zealand study that determined the specific fatty acids responsible for the "SOO" flavor disliked by Chinese consumers: https://pubs.acs.org/doi/10.1021/jf60199a044