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Message: <blockquote data-quote="Timbo" data-source="post: 559802" data-attributes="member: 3740">Mmmmmm lamb....  Sounds like your waitress did the best she could back in the dark ages, depending on the style of mustard, it may have been quite spicy.  Thier English mustard was the spiciest thing in Aus when I was growing up. More of a wasabi kick than a chilli kick but you still felt ALIVE after eating it. I was fortunate having an adventurous gran and mum that both loved "out there" cooking, my gran did a version of spaghetti bol back in the 50's which was odd for a white Aussie to be doing back then, no Italian would recognise it as a dish but it was very tasty.  I can post the recipe if you're keen, though I warn you it does involve Kraft processed cheese.  She made it for family every time someone moved houses as it could go on the stove for hours and people could grab some as needed. A great comfort food for me when I need it.</blockquote>