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The mint jelly just seems right with lamb, somehow. Sort of like pork chops w/ apple sauce. Just one of those things, you know?
But you needn't worry too much about it; lamb rocks with or without it, imo. And in my (somewhat limited) experience, I feel it's pretty hard to screw up lamb. I'm sure it's possible though!
Maybe you could order it at a restaurant first, to save you cooking "sheep meat" yourself right away... and just to get a taste for it?
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