Spring lamb has become a culinary cliche: soft, sweet and symbolically tied to Easter. But the meat that turns up on most British tables this weekend is rarely what it claims to be.

Transfer the lamb to a cutting board and let rest for 10 minutes. While the lamb is roasting, combine the sauce ingredients in a bowl. Carve the lamb in thick slices. Serve with the yogurt sauce.

A savory lamb dinner can make a Sunday family gathering, or an evening with friends even more special. Lamb is a young sheep less than one year old. Spring lamb is the best.

For Ramadan, Passover or Easter, lamb lends itself to a full spectrum of flavors and a variety of cooking methods. Here are 10 options for your holiday table.

SPRING AND LAMB go hand-in-hand, thanks in part to the holidays that usher in the season. For Passover it’s often braised; a roast is an Easter favorite. Those observing Ramadan, this year April ...

Spring lamb is an Easter and a Passover dinner-table tradition. Yet this is also the trickiest time of the year to buy it because supply is limited.

ROASTED SPRING LAMB 4 lb. leg of lamb with shank bone attached 3 cloves garlic, slivered 3 T. fresh rosemary leaves ½ c. olive oil 1 T. salt 1½ t. coarsely ground black pepper 1 c. dry white wine ...

LAKE CRYSTAL, Minn. — During the February cold snap, when people were bundling up to stay warm, spring lambs were arriving on Blake Meshke’s farm. With as many as 25 lambs born in one day ...

In a food processor, combine the parsley, vinegar, garlic, cilantro, mint, red pepper flakes, salt and pepper. Pulse a few times to chop. With the processor running, add the oil in a stream ...

Most lamb legs available in area markets are sold as semi-boneless or partially boneless. They will have the shank attached and will be trimmed of excess fat. Here, wonderful herb and garlic ...