Lamb is an iconic food of spring — the Paschal lamb of Passover, Easter's roast leg of lamb. In Islamic cultures, lamb is associated with sacrifice and generosity during the season of Ramadan.

Martha states that loin chops and loin roasts should marinate for 30 minutes–1 hour, and a rack of lamb to marinate for 1–2 hours and the shoulders and shanks for 2–24 hours.

Antoniewicz crafts the lamb in a matter of minutes; the butter-fingered among us might require a little more time, but the longer you take, the more the butter will melt, so aim for playful, not ...

The Paschal lamb, also known as the Passover offering or sacrifice, was a ritualistic slaughtering of a lamb for the Passover holiday that was traditionally carried out at the Temple every year.