Meat tenderness varies by animal, cut, and prep method. Generally the 'working muscles' like legs tend to be the toughest and have the most connective tissue. H

Meat tenderness varies by animal, cut, and prep method. Generally the 'working muscles' like legs tend to be the toughest and have the most connective tissue. However, in long-duration low-temp cooking methods the connective tissue breaks down and provides great flavor and mouth-feel. If you're in a hurry, the lamb rack is great. For pretty much any other cut, you want a minimum two hour cook. A pressure cooker helps but it's not magic. The main thing is that you can't just put it in for X minutes and call it done, no matter what the recipe says. Just keep cooking until you achieve fork-tenderness. If you struggle with the flavor of lamb, avoid the fat, which has most of the "lambyness". But then you might as well just eat something else.