Home-made Redcurrant Jelly

Redcurrant jelly and mint sauce are two flavours and accompaniments usually offered with lamb. They are very traditional, coming from the idea that you serve a meat with something it may have fed on or that grew nearby. Dorothy Hartley in Food in England is even more specific, saying redcurrant should be served only with valley mutton, as the berry’s flavour is too strong for the more delicate mountain mutton. For me, this home-made redcurrant jelly goes well with all mutton and lamb