I'd argue it's more a matter of degrees. Chicken is more forgiving than beef, beef more than lamb, etc. Lamb is far from "extremely" forgiving - it's just moreso than mutton.
> Mutton is not forgiving, needs to be treated like its own unique thing, and braising it should be your first instinct. If that's what you meant and it was just a typo, I totally agree with you.
That's all true of lamb too, just not to anywhere near the same extent as mutton.
That's true for breast, but thigh and leg meat is extremely forgiving (as long as you don't undercook it). Once you get it to "shred with a fork" status, you basically can't ruin its texture until you char it into rubber.
For breast, the trick is to pound it to ~3/4 inch thickness and then dry brine for at least 30 minutes. So much easier to get it evenly cooked and tender all the way through:
Lamb is my favourite meat. I eat it weekly at least. I live (and was born and raised) in New Zealand, a country known for the best lamb in the world. So, no.
I'd argue it's more a matter of degrees. Chicken is more forgiving than beef, beef more than lamb, etc. Lamb is far from "extremely" forgiving - it's just moreso than mutton.
> Mutton is not forgiving, needs to be treated like its own unique thing, and braising it should be your first instinct. If that's what you meant and it was just a typo, I totally agree with you.
That's all true of lamb too, just not to anywhere near the same extent as mutton.