On Thu, 3 Jan 2013 17:37:34 -0800 (PST), A Moose in Love
> wrote:
>
> oh Hell. I used to take lamb chops, dip them in a marinade of white
> wine, rosemary, spices and olive oil. Then onto a really hot grill so
> that they were charred on the outside, and wonderfully rare on the
> inside. We don't need no mint jelly.

Mint jelly covers up the taste of Australian "lamb". I don't think
they'd have the nerve to try to tell the Australians it's lamb, but
they're passing it off on unsuspecting Americans. Thank god it's not
the only choice shoppers in an ordinary grocery stores are given
anymore.

--
Food is an important part of a balanced diet.