Category: Family and Home > Food and Cooking
Asked by: kababik-ga
List Price: $5.00
22 May 2002 06:59 PDT
Expires: 29 May 2002 06:59 PDT
Question ID: 17411
Why do people serve mint jelly with lamb?
Re: food culture
Answered By: easterangel-ga on 22 May 2002 07:38 PDT
Hi! Thanks for the question. A lamb is a sheep which is no more than a year old. Mint jelly was originally used on Muttons, older sheep and not on lambs. Serving mint jelly with lamb or is an old custom with the objective to disguise the strong flavor of mutton used during the old days. This custom still exists today even if we eat lambs. This is covered in the following article "Lamb, The Other Versatile Meat" (http://www.pheast.com/eating/lamb2-01.html) The aforementioned information is about 3/4 down the page. To make it clear the article is about the reason why lamb is not so popular in America. The reason for this according to the article was mainly because US military men ate mutton not lamb. Since mutton is a lower grade of meat it has a much stronger flavor, harder meat and wasn't that delicious. So they don't want it being served for the family when they came home. Here are some supporting articles: The New Orleans Menu Daily by Tom Fitzmorris for InsideNewOrleans.com http://www.insideneworleans.com/restaurants/food/menu_daily_4_11_01.html http://www.conservativebookstore.com/cookbook/other/otherl.htm MATTER OF TASTE: Chefs Fess Up by Joan Whitely http://www.lvrj.com/lvrj_home/2002/Apr-03-Wed-2002/living/18400256.html You might find the following article about lamb cooking interesting: AN OCCASION FOR LAMB by Reagan Walker http://www.accessatlanta.com/ajc/living/food/0314easterlamb.html Search terms used: serve mint jelly lamb Hope this would help you in your search. Thanks again for being a part of Google Answers. Regards, Easterangel-ga
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Re: food culture
From: araminty-ga on 22 May 2002 22:34 PDT
As well as mint jelly, mint sauce may also be served with lamb. It is a very similar condiment, although usually thinner in consistency and less sweet than mint jelly. It contains vinegar, sugar and chopped mint. Another traditional accompaniment to roast mutton is onion sauce and redcurrant jelly, both of which also have strong flavours to combine with the more robust flavour of mutton. There is a nice roast lamb recipe at http://englishculture.allinfoabout.com/features/easter-lamb.html Mint sauce is a more common term in England and Australia (both of which are large lamb consumers), mint jelly generally being aimed more at an American market. Similarly, 'jelly' (to spread on bread or toast) is almost always known as jam in Australia. What Australians call 'jelly' is commonly referred to by the brand name 'Jello' in the US. Cheers, Araminty
Re: food culture
From: johnfrommelbourne-ga on 23 May 2002 00:12 PDT
Well thanks for that from me in Australia. I was only recently debating with some people here why it was that perhaps the tastiest meat of all, young lamb, was not eaten much at all in USA. Apparently the main comsumers over there are those migrants from lamb eating countries.
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