Colmans Classic Mint Sauce 165 grams

Fast, 1 day shipping. Packed very well. This mint sauce is about the best in my opinion, very good quality. Always try to have it in the house. I know it is supposed to be used to accompany lamb roast etc. I do use it for lamb chops when I get them but, my favourite is with beef (yes, I know lol). Roast beef to me is just not the same with my mint sauce. I grew up with it. Definitely, will order it again.

Just reminds me of being home in England, we have it with roast lamb. That’s all you need, i guess it is a love or hate thing if you have not tried it before. I add 2-3 tablespoons of malt vinegar,1/4 teaspoon of sweetener, 2 teaspoons of the sauce and stir up and it rocks. That also makes you get more servings to a jar.Think it is a very expensive for such a small jar though, but to me wort it for the taste.

Having previously lived in the UK for over 20 years, this is a product I am very familiar with. Unfortunately, where I currently live it is not locally available.For those who find this too sharp, direct from the jar, do as many British do, add a little water and sugar to taste.If you read the label and compare with other mint sauce products, you will see that Colman’s is the only brand that lists mint as the first ingredient. Being basically just chopped mint, preserved in vinegar, unopened, it keeps pretty well indefinitely (certainly at least 3 years). Once opened, it does need refrigeration, but mine is perfectly good for at least 6-9 months after opening. But, like brined pickles or olives will keep refrigerated a year or more. Forget the use by date, as long as you refrigerate after opening.TIP. for those inexperienced preparing lamb. IF YOU CAN FIND IT look for lamb round roast. It is a single solid muscle with absolutely no waste (even better than a boned, rolled leg of lamb.)If you are preparing a full or half rack of lamb (equivalent to a beef standing rib roast) first remove all but the thinnest layer of fat. Scrapping the bones clean. Lamb should be cooked to medium rare, I.e. Pink all the way through. I brown mine in a heavy ovenproof skillet with a little olive oil, and cook on both sided till just browned, then place in a 350 degree oven, cooking about 15 minutes per side. Take the skillet out oven the oven, and let the meat rest about 10-15 minutes before serving. Note, unlike beef, lamb does not redistribute the juices as well as beef does on resting.In the UK it is common, to spoon out into a small sauce boat, then add sugar and some water to taste. Serving thick, straight from the jar is also common. Just a matter of personal taste. Since one doesn't normally use a large amount per serving, one jar should last a long time.

Do you like mint sauce on your lamb? Are you wondering where Crosse & Blackwell's mint sauce has gone? Yeah. I think it's history. HOWEVER. This stuff is awesome. It is a thick sauce, the consistency of ketchup, and it does all the work Crosse & Blackwell's used to do--and even better.

Have used Crosse & Blackwell brand mint sauce for yrs ...become difficult to find...this one is tasty but athicker consistency than what I'm used to...taste a little sweeter but still a good compliment to lamb dishes. Perhaps C & B wasn't classic??

I never quite got the idea of mint sauce until I tried Colmans. It's not a liquid or a jelly. It's a mint leaf enriched sauce with a great flavor that truly enhances you favorite lamb dish. I actually put some on a hamburger last night and it was yummy.

who I found out is out of business which is very sad after decades of having their mint sauce on lamb and that in more than one country. But this brand is just as tasty and whenever I use it up I'm getting more.

Looks like pesto. Really awful. Could not use it then I realized, it arrived expired!!!!