Sales of lamb increase around Easter and Passover, according to the American Lamb Council. Many grocery stores sell bone-in, semi-boneless or boneless legs of lamb. The latter is the easiest to carve and takes less time to cook, but costs more.
April 4, 2012 in Features on Page C3
Spring is a time of rebirth and festive celebrations. It’s often associated with spring lamb, although lamb is available year-round. In many parts of the world, lamb is as common …