Most meats seem to have a sauce that traditionally goes with them. For instance; Chicken and bread sauce. Beef and horseraddish sauce. Pork and apple sauce.
What about lamb or mutton? I was always told that mint sauce went with mutton and and onion sauce went with lamb.
My understanding is that fatty meats would generally have and acidic sauce to go with them. Hence apple and pork and, perhaps, orange and duck,
Mutton can be fatty and mint sauce is acidic.
Mutton is quite a rarity these days and mint sauce is popular so perhaps that is why the corruption has crept in and all today will say Mint sauce goes with Lamb.
What do you think?