why do we have mint sauce with lamb?

Answer 1

Why not? I think it brangs out the taste of the meat. If you don't like it, simply don't have it.

Answer 2

Lamb is a very greasy meat. The mint sauce helps make the meat taste better because the mint flavour penetrates the fattiness. Otherwise, the fat on the meat can be a bit nauseating for those with delicate taste.

Answer 3

I dislike lamb, in the meat form of course, I have nothing against living baby lambs. I think people have mint jelly with lamb is to smother the taste. Same reason the cook mutton with curry. Kills the flavor.

Answer 4

I don't know but it seems to be a holdover from some ancient 50's cookbook when lamb was really mutton (old sheep) and the mint covered up the strong flavor. I prefer young lamb chops with red wine, rosemary, olive oil and fresh garlic, mmmmmmmmm!

Answer 5

the classic is mint. no longer being prepared on mint in line with se, I even have tailored a pink meat roast recipe for lamb and it comes out extremely tasty. Get a can of finished cranberry sauce and a packet of lipton onion soup combination (dry stuff), combination the two mutually by potential of hand and rub all around the roast. Roast in many cases

Answer 6

thats a pretty good question
the mint stimulates tastbuds (in your toungue), and when they r ready they r just in time to recieve the lamb-spices (mainly). the lamb itself doesnt make a difference, but the ingredients its indulged in.
bon appetite!

Answer 7

they go good together but I like rosemary on the lamb instead

Answer 8

that is just the way that most people prefer it. I don't like lamb myself, though..

Answer 9

cos lamb tastes that bad and smells rank it needs something to mask it ;-(

Answer 10

It masks the gamey taste of the nasty stuff!