Easter Meal: Lamb, Anyone?

A sure sign of spring is a roast leg of lamb, covered with fresh rosemary and stuffed with cloves of garlic. Naturally tender and full of flavor, lamb comes from sheep less than a year old. With its crisp brown surface and juicy pink interior, the distinctive-tasting roast makes an elegant and succulent centerpiece for springtime suppers, particularly on Passover and Easter. A religious and sacrificial food since ancient times, lamb serves as a symbol of renewal, new life, salvation and sacrifice. But, despite its traditional significance, lamb is underappreciated in America. The per capita lamb consumption in the U.S. is very low – less than a pound per person per year – and has been waning for more than 20 years/ Adriana Janovich , SR. More here . (SR photo by Adriana Janovich: Naturally tender and full of flavor, lamb makes an elegant and succulent centerpiece for springtime suppers)

Question: I can’t recall the last time that I’ve eaten lamb. Can you?