lambs
Moderators: KG Steve, Chantal, Tigger, peter, Chief Spud
I'm right with you on that Arnie. Home baked bread and locally made butter and locally reared lamb with a very light sprinkle of salt and that is a marvellous lunch-time sandwich.
Strangely, although I like mint, I simple cannot abide mint sauce and instead have an onion and leak white sauce.
With the first picking of runner beans I have a chump chop with peas and new potatoes and the said sauce with super gravy. Of all the things I eat that ranks amongst the best. Some people, including one of my daughters,
simply cannot abide lamb and any cost.
JB.
Strangely, although I like mint, I simple cannot abide mint sauce and instead have an onion and leak white sauce.
With the first picking of runner beans I have a chump chop with peas and new potatoes and the said sauce with super gravy. Of all the things I eat that ranks amongst the best. Some people, including one of my daughters,
simply cannot abide lamb and any cost.
JB.
Hi Tracie,
I must confess that I have not tried the mint jelly and my main reason for disliking mint sauce is because I do not like the vinegar. IMHO vinegar has no place where a roast dinner is concerned.
As I say I like mint and use masses during the year and I use cider vinegar with many things principally with my baked red cabbage but also with salad dressings with virgin olive oil and fresh herbs. I generally make enough for only a week and then it is always fresh (ish).
JB.
I must confess that I have not tried the mint jelly and my main reason for disliking mint sauce is because I do not like the vinegar. IMHO vinegar has no place where a roast dinner is concerned.
As I say I like mint and use masses during the year and I use cider vinegar with many things principally with my baked red cabbage but also with salad dressings with virgin olive oil and fresh herbs. I generally make enough for only a week and then it is always fresh (ish).
JB.