On Wed, 24 Dec 2008 00:24:00 GMT, Theo wrote:

> 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

if you google [szechuan lamb recipes] (no quotes), you get 19,000 hits.
that could keep you busy a while.

your pal,
blake