Lamb

A lamb roast, such as a leg or rack, is often the ideal choice for a simple dinner that you don’t want to cost a fortune. Lamb is available year-round, and most of the lamb in American markets is domestic or imported from New Zealand. New Zealand lamb is a lot smaller than its American counterpart and is most often seen in the form of Cryovac-wrapped racks. American lamb tends to be relatively large and dark, especially compared to the lamb available in Europe, where so-called baby lamb is most commonly sold. Baby lamb, sometimes called milk-fed lamb, is available around Easter. It typically weighs about 10 pounds and is roasted whole.