Giusi wrote:
> .. I missed that you were talking about mutton.

No issues!
> The only mutton I can buy are chops or skewered
> strips and are not tough, but are quite flavorful.

I'm betting that it was either younger, or perhaps hung for a while. I
asked if they could hang my mutton carcass for two or three weeks before
cutting and freezing, but that farm's butcher doesn't hang meat.
Bummer. Instead, I'm trying LONG (3 days or more) marination and very
slow cooking. Hope I don't get food poisoning from the long marinations,
but I usually have enough vinegar in the marinade that the meat should
be safe.

Still, ground mutton is so much easier. Next bit of fun will be to try
cutting a frozen boned leg into thin shavings and stir-frying those.
It's fun to have 60 pounds of flavorful (and cheap) meat to play with!

-Theo