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Price is$300$250 ea (shipped within CONUS). If you live outside the US, I will contact you after your order for extra shipping charges.
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Guardians of The Lambsfoot!
- Thread starter Jack Black
- Start date
birdsbeaks
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Well Guardians, I've been rack(of lamb)ing my brain to come up with a condiment-themed entry for
btb01
Barrett's epic giveaway - but none of my go-to condiments seemed like a good pairing for a lamb.
Then, it hit me - like a big glass jar.
When I was growing up, we ate a lot of roast lamb. I can't say I liked it much as a kid - often gamey, sometimes a peculiar aroma; it just couldn't hold a candle to pizza, mac & cheese, mashed potatoes, or those horrid microwaveable fried-chicken or Salisbury-steak TV dinners (I loved those!
). But I digress...
My grandmother was Scotch-Irish and hailed from the Pennsylvania-Dutch country. Traditional to a fault, in her view there were only two condiments that were acceptable to serve with lamb, the first being gravy made from the drippings - the other, and the condiment on which I've staked my luck in the giveaway, mint jelly
As I mentioned, as a kid I didn't like lamb - but slather it up to its ears in mint jelly and we're playing a whole 'nother ballgame, folks! Blammo! In an instant, that greyish-brown meat went from inedible to something nearing very close to dessert! "More mint jelly, Ma!" In retrospect I'd have added "Just bring the jar and put it here on the table next to me!" and "Hey - got a shovel?"
Thinking back, it seems so weird. Here's this jelly that you wouldn't want to make a PB&J with, you basically only eat it with one specific meal and then it goes back in the fridge until another lamb roast pops out of the oven. Can you imagine being served mint jelly in a fancy restaurant? People would be appalled!
One problem though - I didn't have any. Fear crept in. "Do they even make it anymore?" I thought, and "I'd understand if they didn't - it can't be making anybody much money in 2024..." But I took myself down to the supermarket, found the jelly aisle (it's next to the bread), searched the shelves and there it was. No choices - just one size and just one brand (the store's). Of course, I bought it - and took the following pics:
But the question remains - what the heck am I gonna do with it now?!! It is slime green... and Halloween is in the way... I'm sure I'll come up with something!
P.s. - While this may be pushing BF's per-post character limit (as well as The Guardians' considerable patience) I thought I'd share this interesting tidbit I found while researching why we (or at least used to...) put mint jelly on lamb. As best culinary researchers can figure, the use of mint jelly on lamb came from Americans (of course) bastardizing a 17th-century European condiment made from sugar, crushed mint, and vinegar - itself a bastardization of an even older pre-Roman condiment (ancient condiments, folks!) made from a mix of mint and other herbs, honey, and vinegar that was used specifically for making gamey meat; bear, boar, and of course - lamb more palatable! Who would've thought?!
btb01
Barrett's epic giveaway - but none of my go-to condiments seemed like a good pairing for a lamb. Then, it hit me - like a big glass jar.
When I was growing up, we ate a lot of roast lamb. I can't say I liked it much as a kid - often gamey, sometimes a peculiar aroma; it just couldn't hold a candle to pizza, mac & cheese, mashed potatoes, or those horrid microwaveable fried-chicken or Salisbury-steak TV dinners (I loved those!
). But I digress...My grandmother was Scotch-Irish and hailed from the Pennsylvania-Dutch country. Traditional to a fault, in her view there were only two condiments that were acceptable to serve with lamb, the first being gravy made from the drippings - the other, and the condiment on which I've staked my luck in the giveaway, mint jelly
As I mentioned, as a kid I didn't like lamb - but slather it up to its ears in mint jelly and we're playing a whole 'nother ballgame, folks! Blammo! In an instant, that greyish-brown meat went from inedible to something nearing very close to dessert! "More mint jelly, Ma!" In retrospect I'd have added "Just bring the jar and put it here on the table next to me!" and "Hey - got a shovel?"
Thinking back, it seems so weird. Here's this jelly that you wouldn't want to make a PB&J with, you basically only eat it with one specific meal and then it goes back in the fridge until another lamb roast pops out of the oven. Can you imagine being served mint jelly in a fancy restaurant? People would be appalled!
One problem though - I didn't have any. Fear crept in. "Do they even make it anymore?" I thought, and "I'd understand if they didn't - it can't be making anybody much money in 2024..." But I took myself down to the supermarket, found the jelly aisle (it's next to the bread), searched the shelves and there it was. No choices - just one size and just one brand (the store's). Of course, I bought it - and took the following pics:
But the question remains - what the heck am I gonna do with it now?!!
It is slime green... and Halloween is in the way... I'm sure I'll come up with something!P.s. - While this may be pushing BF's per-post character limit (as well as The Guardians' considerable patience) I thought I'd share this interesting tidbit I found while researching why we (or at least used to...) put mint jelly on lamb. As best culinary researchers can figure, the use of mint jelly on lamb came from Americans (of course) bastardizing a 17th-century European condiment made from sugar, crushed mint, and vinegar - itself a bastardization of an even older pre-Roman condiment (ancient condiments, folks!) made from a mix of mint and other herbs, honey, and vinegar that was used specifically for making gamey meat; bear, boar, and of course - lamb more palatable! Who would've thought?!
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Hope you improve. Air or Road ??? However, safe trip and enjoy the show.
Rufus1949
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Not a fun combination. May tomorrow be a better day for you Jack.
pat9198
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That’s good stuff! And it brings back memories. When I worked in the parts department at a Pontiac dealer, my boss would bring in sardines and crackers and we would eat them with mint jelly and stink up the place. Good times!Well Guardians, I've been rack(of lamb)ing my brain to come up with a condiment-themed entry for
Then, it hit me - like a big glass jar.
When I was growing up, we ate a lot of roast lamb. I can't say I liked it much as a kid - often gamey, sometimes a peculiar aroma; it just couldn't hold a candle to pizza, mac & cheese, mashed potatoes, or those horrid microwaveable fried-chicken or Salisbury-steak TV dinners (I loved those!
My grandmother was Scotch-Irish and hailed from the Pennsylvania-Dutch country. Traditional to a fault, in her view there were only two condiments that were acceptable to serve with lamb, the first being gravy made from the drippings - the other, and the condiment on which I've staked my luck in the giveaway, mint jelly
As I mentioned, as a kid I didn't like lamb - but slather it up to its ears in mint jelly and we're playing a whole 'nother ballgame, folks! Blammo! In an instant, that greyish-brown meat went from inedible to something nearing very close to dessert! "More mint jelly, Ma!" In retrospect I'd have added "Just bring the jar and put it here on the table next to me!" and "Hey - got a shovel?"
Thinking back, it seems so weird. Here's this jelly that you wouldn't want to make a PB&J with, you basically only eat it with one specific meal and then it goes back in the fridge until another lamb roast pops out of the oven. Can you imagine being served mint jelly in a fancy restaurant? People would be appalled!
One problem though - I didn't have any. Fear crept in. "Do they even make it anymore?" I thought, and "I'd understand if they didn't - it can't be making anybody much money in 2024..." But I took myself down to the supermarket, found the jelly aisle (it's next to the bread), searched the shelves and there it was. No choices - just one size and just one brand (the store's). Of course, I bought it - and took the following pics:
But the question remains - what the heck am I gonna do with it now?!!
P.s. - While this may be pushing BF's per-post character limit (as well as The Guardians' considerable patience) I thought I'd share this interesting tidbit I found while researching why we (or at least used to...) put mint jelly on lamb. As best culinary researchers can figure, the use of mint jelly on lamb came from Americans (of course) bastardizing a 17th-century European condiment made from sugar, crushed mint, and vinegar - itself a bastardization of an even older pre-Roman condiment (ancient condiments, folks!) made from a mix of mint and other herbs, honey, and vinegar that was used specifically for making gamey meat; bear, boar, and of course - lamb more palatable! Who would've thought?!
Hatchet_Jack
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Nah road, meandering our way to Bendigo via Donald today and heading back through Elmore tomorrow.
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Fodderwing
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Aye matey tis! Wabi - Sabi!
Old Spalty is one handsome lamb.Happy hump day Guardians !
Carrying old Spalty today for WW
View attachment 2664503
View attachment 2664504
Many thanks my friends.
That just looks delicious.
Thanks mate!
They are iconic for sure.
mitch13
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Fodderwing
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Lovely lambs my friend!Here's a pic I took of the Lambsfoot knives that were resting on my coffee table
Three I was sharpening...
Some more...
And these...
Have a good trip Jack.
Beautiful lamb pics and interesting prose.Well Guardians, I've been rack(of lamb)ing my brain to come up with a condiment-themed entry for
Then, it hit me - like a big glass jar.
When I was growing up, we ate a lot of roast lamb. I can't say I liked it much as a kid - often gamey, sometimes a peculiar aroma; it just couldn't hold a candle to pizza, mac & cheese, mashed potatoes, or those horrid microwaveable fried-chicken or Salisbury-steak TV dinners (I loved those!
My grandmother was Scotch-Irish and hailed from the Pennsylvania-Dutch country. Traditional to a fault, in her view there were only two condiments that were acceptable to serve with lamb, the first being gravy made from the drippings - the other, and the condiment on which I've staked my luck in the giveaway, mint jelly
As I mentioned, as a kid I didn't like lamb - but slather it up to its ears in mint jelly and we're playing a whole 'nother ballgame, folks! Blammo! In an instant, that greyish-brown meat went from inedible to something nearing very close to dessert! "More mint jelly, Ma!" In retrospect I'd have added "Just bring the jar and put it here on the table next to me!" and "Hey - got a shovel?"
Thinking back, it seems so weird. Here's this jelly that you wouldn't want to make a PB&J with, you basically only eat it with one specific meal and then it goes back in the fridge until another lamb roast pops out of the oven. Can you imagine being served mint jelly in a fancy restaurant? People would be appalled!
One problem though - I didn't have any. Fear crept in. "Do they even make it anymore?" I thought, and "I'd understand if they didn't - it can't be making anybody much money in 2024..." But I took myself down to the supermarket, found the jelly aisle (it's next to the bread), searched the shelves and there it was. No choices - just one size and just one brand (the store's). Of course, I bought it - and took the following pics:
But the question remains - what the heck am I gonna do with it now?!!
P.s. - While this may be pushing BF's per-post character limit (as well as The Guardians' considerable patience) I thought I'd share this interesting tidbit I found while researching why we (or at least used to...) put mint jelly on lamb. As best culinary researchers can figure, the use of mint jelly on lamb came from Americans (of course) bastardizing a 17th-century European condiment made from sugar, crushed mint, and vinegar - itself a bastardization of an even older pre-Roman condiment (ancient condiments, folks!) made from a mix of mint and other herbs, honey, and vinegar that was used specifically for making gamey meat; bear, boar, and of course - lamb more palatable! Who would've thought?!
Fodderwing
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Have a good evening men...
pat9198
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echoscout
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Hoffmajo89
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And these...
That second one from the top is fantastic!
SteveC
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Old Spalty is one handsome lamb.
Thanks Amigo !
echoscout
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A lot toHere's a pic I took of the Lambsfoot knives that were resting on my coffee table
Three I was sharpening...
Some more...
And these...
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- 69,719
Another great tale, well told!Well Guardians, I've been rack(of lamb)ing my brain to come up with a condiment-themed entry for
Then, it hit me - like a big glass jar.
When I was growing up, we ate a lot of roast lamb. I can't say I liked it much as a kid - often gamey, sometimes a peculiar aroma; it just couldn't hold a candle to pizza, mac & cheese, mashed potatoes, or those horrid microwaveable fried-chicken or Salisbury-steak TV dinners (I loved those!
My grandmother was Scotch-Irish and hailed from the Pennsylvania-Dutch country. Traditional to a fault, in her view there were only two condiments that were acceptable to serve with lamb, the first being gravy made from the drippings - the other, and the condiment on which I've staked my luck in the giveaway, mint jelly
As I mentioned, as a kid I didn't like lamb - but slather it up to its ears in mint jelly and we're playing a whole 'nother ballgame, folks! Blammo! In an instant, that greyish-brown meat went from inedible to something nearing very close to dessert! "More mint jelly, Ma!" In retrospect I'd have added "Just bring the jar and put it here on the table next to me!" and "Hey - got a shovel?"
Thinking back, it seems so weird. Here's this jelly that you wouldn't want to make a PB&J with, you basically only eat it with one specific meal and then it goes back in the fridge until another lamb roast pops out of the oven. Can you imagine being served mint jelly in a fancy restaurant? People would be appalled!
One problem though - I didn't have any. Fear crept in. "Do they even make it anymore?" I thought, and "I'd understand if they didn't - it can't be making anybody much money in 2024..." But I took myself down to the supermarket, found the jelly aisle (it's next to the bread), searched the shelves and there it was. No choices - just one size and just one brand (the store's). Of course, I bought it - and took the following pics:
But the question remains - what the heck am I gonna do with it now?!!
P.s. - While this may be pushing BF's per-post character limit (as well as The Guardians' considerable patience) I thought I'd share this interesting tidbit I found while researching why we (or at least used to...) put mint jelly on lamb. As best culinary researchers can figure, the use of mint jelly on lamb came from Americans (of course) bastardizing a 17th-century European condiment made from sugar, crushed mint, and vinegar - itself a bastardization of an even older pre-Roman condiment (ancient condiments, folks!) made from a mix of mint and other herbs, honey, and vinegar that was used specifically for making gamey meat; bear, boar, and of course - lamb more palatable! Who would've thought?!
And superb pics 
Did you actually taste the mint jelly? Great to see you back Mitch!.Take a day off and the post count moves on
Just a bit of Tabasco if anything.
Jb lamb
Cool pic DwightHave a good evening men...
My pal Matt sent me a couple of pics last weekend. They had closed the road a mile up the road because of a suspicious item, which turned out to be a 'fly-tipped' bag of rubbish, and strangely, one of the 'ammo cans' Tool Man has been selling recently! 
I can account for all 3 of mine! 
Thanks, I think it might still be hiding on my kitchen table!
Yeah, I suspect I could find the same here, if I went looking mateGets earlier and earlier every year. Was in Aldi's this morning and got their new catalogue, Christmas supplies in it. Commercialism at it's finest.
Crazy! 
Thanks buddyA lot to
Rufus1949
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Nice lamb Gary, but sanitary sewer? Oxymoron?
Rufus1949
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Another fine foto Dwight. Is that crack stabalized?Have a good evening men...