Roasted a saddle of lamb on Sunday, did everything properly, boned rolled and tied the lamb sealed in a hot pan, roasted to 60 degrees in the middle and rested it as normal, the problem was it look fine but it had a horrid soft cotton wool type texture to it so it went straight into the bin. I have cooked hundreds over the years and never had this happen before any ideas as to what caused it i assume it was a problem with the meat itself but would quite like a proper idea before speaking to the butcher.

I have had something similar in the past and the explanation given to me was that the meat was bruised before slaughter dont know how true this is though. I origionaly thought that it had been frozen for months onb end