Those who are concerned about the unpleasant smell of mutton, you just have to remember that there are seasonings and spices. Lamb well any herb of the family Lamiaceae – thyme (or thyme), savory, marjoram and oregano. The French cooking one of the traditional dishes of "Gigot with the piste", slicing open the leg of lamb to the bone, fill the incision pistou (a mixture of garlic, Basil, parsley and bacon), sew the edges, smeared with butter and baked in the oven. But the British leg of lamb served always with a mint sauce that has an obvious Oriental roots. The continental Europeans in this addiction is not seen, for example, the French take this weed very rarely, but the British mint sauce and mint jelly is the classic accompaniment of mutton and lamb. Perhaps the British seasoning is to adopt us, we have the benefit of mint is rife, and it is, incidentally, well beats the taste of lamb fat. The material is provided magazine "the Deli."