On Sun, 27 Apr 2014 17:16:56 +1000, John J > wrote:

>On Sun, 27 Apr 2014 12:06:23 +1000, Jeßus > wrote:
>
>>On Fri, 25 Apr 2014 19:42:11 -0700 (PDT), Nancy2
> wrote:
>>
>>>I don't know how much of the USA puts ham and jelly together...I have certainly never seen it either from
>>> a home cook or in a restaurant (and that includes as a "side" for a Monte Christo). The only meat and jelly I
>>>have ever seen together is
>>>lamb and mint jelly, which is quite tasty. I don't know if that is served any more, nor even how it started.
>>
>>Lamb and mint sauce or jelly is certainly still popular here in Aus
>>and elsewhere. I'm not real keen on mint jellies - but then all the
>>ones I have tried were bought and not home made. Too much sugar for my
>>tastes... but yes, mint and lamb is wonderful.
>
>The English kill their lamb twice. Once when they slaughter it and
>once when they prepare it. (French saying)

Shaddup, you.

Slow cooked (highly caramelised) Spag Bol tonight here, using lamb
mince. Lamb mince makes the best Spag Bol and Lasagna.