BY CHERAMIE SONNIER
Lamb is a traditional Easter dish.
To Christians, the lamb represents Jesus’ death, a paschal offering like the lamb Jews sacrificed at Passover.
But, besides its religious significance, lamb has traditionally been eaten in the spring because that’s when young lambs are available.
Besides at grocery stores, lamb is available at some farmers markets, including the Red Stick Farmers Market in Baton Rouge.
Lamb can be purchased in steaks, chops, roasts or ground. It is great grilled or roasted and works well with cuisines from Asian to Mediterranean.
Make sure you have lamb and not mutton, which is from a grown sheep and has a much stronger flavor and is less tender. Check the color. The older the animal, the darker the color. Baby lamb should be pale pink while regular lamb is pinkish-red.
Cook lamb medium rare.
— Cheramie Sonnier