I read -- as I bet you did -- Johnny Apple's personal take on mutton in the New York Times food section this morning. My taste buds and my memory are rushing me back to my Aunt Clara's mutton roasts in Boston almost 50 years ago; even my mother's taste for mutton. Where did all those good old sheep go? And where, oh where, do today's chowhounds find good, gamy, complex, traditional mutton -- in butcher shops and in restaurants in and around San Francisco? All good mutton leads will be pursued! Thanks. Chris Lydon.