[Jacob-list] Keep up the pressure!

[Linda]

My pressure cooker book says 30 minutes/lb for mutton leg roast.  I haven't tried pressuring cooking lamb/mutton, but I 
think it might be better if you larded it before cooking it if it was a very lean cut.  Meat without any internal 
marbling (IMHO) tends to have a cardboard texture with pressure cooking or crockpot cooking. 

Linda

On Fri, 14 May 2004 10:20:28 -0400, fayg at mebtel.net wrote:
>Sheperd(esse)s,
>
>Does anyone have good conversions/instructions/recipies for cooking ram mutton
> IN A pressure cooker? Times and settings by meat cut and weight. I have some
>for roasting but wondered if pressure cooking could help with toughness.
>
>Gary
>
>
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