Mint Sauce

Is an absolute necessity with any lamb dish (well it is when you come from the Isle of Man), all you need is a small bunch of mint, three teaspoons of sugar and two tablespoons of white wine vinegar. The sauce needs to stand for at least an hour before serving. It is quite strong and should be eaten like mustard.

Redcurrant Sauce   

We use a redcurrant sauce to go with lamb, but Estonian cranberry sauce will be equally as good.


Gravy is made with the juices from the bottom of the pan after roasting the meat, you can skim off some of the fat if you wish. Add one teaspoon of dried rosemary, a tablespoon of cranberry sauce and simmer in a pan for 5 minutes. Add some flour to thicken the sauce and whisk, add a bit of butter and one or two tablespoons of red wine. This sauce should be served hot over the meat and vegetables.