Giusi wrote:
>... Where do you buy rib roasts that it must be
> braised to be tender? I would stop going there.

I'd be surprised (and pleased) to find range-fed sheep 5-7 years old,
like those I've bought so far, that cook like supermarket beef. Even the
marinating and braising that works for me on short ribs hasn't
tenderized this mutton; it seems to take around 6 hours of slow cooking
to be edible. The flavor makes it worth it, but I've been getting most
of the meat ground. (Just made a wonderful scrapple or polenta-type dish
with ground mutton, fried onions, cornmeal, garlic and fresh rosemary
for dinner. Not as good as the pistachio-and-dried-cranberry
muttonburgers I made the first time out!)

I used to slow-roast beef at 225F for 8-12 hours, and it was phenomenal
- tender, juicy, perfect. That's what I'll try next on an old mutton rib
roast, or perhaps a boned leg with bacon barding or larding.

Thanks for other comments here.

-Theo