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I think what scares me is that the pundits claim that lamb and mint jelly go great together. Just can't imagine anything going great with mint jelly. Anything that's in the same class with mint jelly has got to be yuck worthy.
Or maybe it's because I recall the odor of mutton as a child visiting a neighbor's house. Yeah I know that mutton pertains to geezer sheep rather than a sheep under 12 months of age, but still .......
Ha, I was the one that said I liked mint sauce (NOT jelly) with lamb. It's in part a cultural thing for me.
Lamb is also quite common in Middle Eastern cooking, in that context usually not with mint and very delicious. Mutton, lamb and goat are common meats in much of the world but not so much in the US.
I think what scares me is that the pundits claim that lamb and mint jelly go great together. Just can't imagine anything going great with mint jelly. Anything that's in the same class with mint jelly has got to be yuck worthy.
Or maybe it's because I recall the odor of mutton as a child visiting a neighbor's house. Yeah I know that mutton pertains to geezer sheep rather than a sheep under 12 months of age, but still .......
Ok, so firstly, lamb and mutton are two separate flavors, and I have only had lamb.
I suggest you get a boneless leg of lamb (Sam's Club is a good source), place small slivers of fresh garlic in the surface, sprinkle with some fresh rosemary if you have it, roast it to a medium rare stage, use some black coffee in the gravy, and serve with either mint sauce or jelly (you can warm the jelly to make a sauce). It is very mild and delicious...a special occasion meal here.
If you are scared of spending the money for fear you won't like it, a good lamb meal with training wheels would be ground lamb patties, grilled, and served with the mint sauce. Most big grocery stores, like Publix, carry ground lamb from time to time.
Again I think it's in part cultural. If one hasn't been exposed to stronger-tasting meat, (or "fishy-tasting" fish) early in life, it's probably harder to acquire a taste for it.
I think that's why Paul and Linda McCartney became vegans. They were watching some of their lambs frolicking in their yard and that was the last straw.
Ok, so firstly, lamb and mutton are two separate flavors, and I have only had lamb.
I suggest you get a boneless leg of lamb (Sam's Club is a good source), place small slivers of fresh garlic in the surface, sprinkle with some fresh rosemary if you have it, roast it to a medium rare stage, use some black coffee in the gravy, and serve with either mint sauce or jelly (you can warm the jelly to make a sauce). It is very mild and delicious...a special occasion meal here.
If you are scared of spending the money for fear you won't like it, a good lamb meal with training wheels would be ground lamb patties, grilled, and served with the mint sauce. Most big grocery stores, like Publix, carry ground lamb from time to time.
Go for it.
Love it!!
You're right, mutton (or goat) is much stronger-tasting than lamb.
I used to have an award-winning recipe for chili that used equal parts ground pork, lamb and beef. I made it many times but it's been ages and I can't recall the recipe now. But it was truly great chili.
Have some or don't. Makes no difference to me. But as soon as spring hits, I will slap some chops on a charcoal grill and savor every bit. Truly finger lickin' good!
I acquired a taste for it in my 20s. But then I also like the "fishy-ness" of fish, even though lamb is the only meat I consume that is close to wild game. I had to stop eating it because of the fat content, so I may lose my taste for it in the process.
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