Succulent Meat

If you ask any Greek what his or her favorite dish is, the reply will probably be “roasted lamb.” If you inquire further, people will start to describe the heavenly taste of the sweet crackling skin of a spring lamb, brushed with olive oil and seasoned with oregano or savory. Roasted either on the spit or on a grill over a charcoal fire, the lamb has an incomparable flavor. I often wonder whether the Greek obsession with roasted baby lamb is due to the fact that for ages, it has been the festive dish enjoyed on important religious and family occasions or whether it is the fabulous taste of the succulent meat alone that makes people dream.