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I do not know what I call 'partly baked bread' is called (didn't exist to my knowledge when I lived in the US), but I buy it at the supermarket and love the convenience in addition to having freshly baked bread. The variety is limited. I'd like to make my own, perhaps even to freeze it...

I made a lamb goulash today, using leg of lamb from our organic meat butcher. I've made it before and it was tender and delicious. Today's result was rather tough, sort of rubbery, chewy meat, not the melt in your mouth morsels in the past. What could I have done wrong? :unsure: