I've made a leg of lamb with the mint jelly. It was a little strong for my tastes,but that could have been the lamb and/or my inexperience in preparing it. Chops always come out more to my liking. I imagine you get your lamb from New Zealand, @Kate Ellery?
I just got a COSTCO membership, but I have so much stuff in my freezer there's no room for anything else. I might buy some steaks to grill, but I've got no room for quantities of anything frozen. I've yet to actually spend a couple of hours to familiarize myself with what they've got.
No Australia ….we have lots of sheep in Aust ..some in paddocks just a stones throw from my home @John Brunner
I always cook my leg of lamb in a smallish enamel roaster ( I’ve got. Big expensive scan pan roast pans ) but the enamel. it dose a great job of browning the meat …..I use a lamb seasoning that’s mainly rosemary …..and 2 chopped onions thrown in the pan with a little olive oil …..delicious @John Brunner if the lamb is a bit strong it’s prob an old ram that’s been dressed up and ….selling as lamb … I can smell it right away if it’s not as labeled …..
When I make something like lamb, I spend the money for fresh herbs. I've got the room to grown all the herbs I want, but there's always more supply than there is need. I mean, how much basil can one guy use cooking for himself. And I agree about the origin of the "lamb." For some reason the chops seem to be of decent quality...but they are not butchered in the store. They arrive pre-packaged under the name of an out-of-state farm, then priced/weighed in the store: On sale this week for $8USD/pound. Hmmmm.... I believe the ones I got before were smaller than this. These are "chuck chops."
I have helped a few rescue missions with food procurement and one of the methods is to introduce and lead them through the application process for USDA products. It’s a given that dry milk, canned veggie's and meats, cereals and cheeses are all available but one of my favorite items to get is frozen boneless lamb roasts. Now, each time the missions got their first shipment, I was told by the cooks and once, the executive director of a mission that the men and women going through the line wouldn’t like lamb. My explanation to them was that ya just have to know what you’re doing so with that, I showed the kitchens different ways to serve the roasts and what to do with them and don’t ya know, I never saw a bit of lamb wasted. All the food trays came back clean and if we had seconds, that was used up too.