SC - Platina lunch (15th c Italian, too)

[Gretchen M Beck]

Almost a year ago I entered a cooking competition - with a lamb stew dish from Menagier.  I cut up the lamb into bite-sized chunks and cooked and then served the dish.  I didn't 'stew' the dish until the lamb was in stringing shreds.  I was marked down by the judges because it wasn't shredded - "as that is how lamb and mutton are supposed to be served. " Her words - not mine.   I know its being picky, but this was the only area where my marks were lowered.  And it has bothered me ever since.  

I disagreed then, and I disagree now that all mutton and lamb when served in a sauce or stew/soup must be cooked to mushy strings.  IMO, the chunks had a nice texture and were extremely tender and tasty. 

Am I wrong about this?  Has lamb and mutton always been cooked to mush? Or, is this a case where modern tastes and preferences of the judge are taking precedence over what was medieval?  

Kateryn de Develyn
nickiandme at worldnet.att.net