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Now there's a rub that'll do it most of the timeDad was a butcher. Pretty easy, salt, pepper, garlic rub, wrap in plastic, overnite in fridge,
350 degrees about 30-40 mins per pound.
A restaurant can procure mint jelly from their vendor at any time. I think the tradition of making it available with a lamb dish has faded from history. I'm very disappointed.Mint Jelly isn't too easy to find unless it's around the holidays.
A restaurant can procure mint jelly from their vendor at any time. I think the tradition of making it available with a lamb dish has faded from history. I'm very disappointed.Mint Jelly isn't too easy to find unless it's around the holidays.
Yes, I've heard that in the old days lamb was of poor quality and a tad gamy. Ergo, the mint jelly. But having been raised that way, I do miss it so.A restaurant can procure mint jelly from their vendor at any time. I think the tradition of making it available with a lamb dish has faded from history. I'm very disappointed.Mint Jelly isn't too easy to find unless it's around the holidays.
But, it isn't necessary to use it for lamb. It is a disguiser/hider thing. It's used for mutton.
Yes, I've heard that in the old days lamb was of poor quality and a tad gamy. Ergo, the mint jelly. But having been raised that way, I do miss it so.A restaurant can procure mint jelly from their vendor at any time. I think the tradition of making it available with a lamb dish has faded from history. I'm very disappointed.Mint Jelly isn't too easy to find unless it's around the holidays.
But, it isn't necessary to use it for lamb. It is a disguiser/hider thing. It's used for mutton.
Do you have a personal recipe? One that you have actually made?
Oven method.
Of course.Do either of you serve mint jelly with lamb? I've requested it several times in restaurants and I'm met with a blank stare.
What kind of restaurant is that?Do either of you serve mint jelly with lamb? I've requested it several times in restaurants and I'm met with a blank stare.
Do you still eat horseradish with your prime rib?A restaurant can procure mint jelly from their vendor at any time. I think the tradition of making it available with a lamb dish has faded from history. I'm very disappointed.Mint Jelly isn't too easy to find unless it's around the holidays.
Yes, I've heard that in the old days lamb was of poor quality and a tad gamy. Ergo, the mint jelly. But having been raised that way, I do miss it so.A restaurant can procure mint jelly from their vendor at any time. I think the tradition of making it available with a lamb dish has faded from history. I'm very disappointed.Mint Jelly isn't too easy to find unless it's around the holidays.
But, it isn't necessary to use it for lamb. It is a disguiser/hider thing. It's used for mutton.
Have you eaten mutton?
I never have. It's not something I have ever seen on sale in a regular store. Now that I think about it...........
Greeneyedlady, does your dad sell a lot of mutton?
Hell yeah! Sometimes I blend the horseradish with a bit of mayo.Do you still eat horseradish with your prime rib?A restaurant can procure mint jelly from their vendor at any time. I think the tradition of making it available with a lamb dish has faded from history. I'm very disappointed.Mint Jelly isn't too easy to find unless it's around the holidays.
You're a very sick man....Hell yeah! Sometimes I blend the horseradish with a bit of mayo.Do you still eat horseradish with your prime rib?A restaurant can procure mint jelly from their vendor at any time. I think the tradition of making it available with a lamb dish has faded from history. I'm very disappointed.Mint Jelly isn't too easy to find unless it's around the holidays.