Why we eat mint jelly with lamb.

Easter time often brings up the topic of lamb and mint jelly. I’ve had several conversations about them this week alone so I’d like to share some history about the pair. Lamb of course is symbolic in Christianity and thus is a popular protein around this time. Beyond symbolism lamb is considered easier to raise than beef, they take up less land, less feed, and less time to finish. That all said, lamb tasted considerably different even one hundred years ago. In Europe where lamb was prevalent (especially England) it was greasy and gamy tasting. Harvesting of lamb typically took place in the springtime and coincidentally mint was abundant at the same time. This gave birth to a mint sauce that was sweet and masked the gamey flavor of the lamb. When America entered World War II and our GI’s were stationed in England they were fed a healthy abundance of lamb and mint sauce. After the war ended and the GI’s returned home the marriage of lamb and mint was inseparable. However rather than a mint sauce that the Europeans used, we developed a mint jelly which was easier to preserve. Fast forward 80 years and through selective breeding lamb now is less greasy and gamey tasting. Personally I’ve had lamb that tasted better than any steak I’ve ever had. I would dare to say that lamb has advanced so far that the mask of mint is no longer needed. Regardless mint jelly and lamb is often a nostalgic pairing so enjoy it if you have the opportunity this weekend and hopefully share the story behind the recipe. Want to hear about other traditional dishes? #letstalk

Happy Easter!