From historical times, roasted lamb has been a traditional delicacy for ushering in the spring season. Roasted lamb is also the most savoured meat item in Easter dinner. There is a reason for association of lamb with the spring season. The natural breeding cycle of sheep results in ample production of lamb during the months of March and April. Hence we get to hear about the term spring lamb.
Before our mouth starts to water over a dish of roasted lamb, lets differentiate between a lamb and a sheep. Formally, a lamb is a sheep that is less than a year old. A baby lamb is six to eight weeks old while a spring lamb is even younger. It is only three to five months of age. Once a lamb crosses its first birthday, it is referred to as yearling. It matures to mutton once it reaches its second birthday. Present day animal husbandry practices, allow you to obtain lambs of varying ages throughout the year.
Now lets move on to intricacies behind roasted lamb. The most favoured part of lamb is the rack of lamb. Actually, rack is a cut from the rib section. Eight ribs constitute a full rack. If you happen to order a rack of lamb in a restaurant, you will be served with Frenched...
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