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Lamb

Appears in
New York Times Menu Cookbook
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About
Lamb is eaten less than other meats in the United States. Historically, it has been considered a spring delicacy, a notion that probably developed from its growth patterns in other days when lamb was a tender meat that appeared at the time of the first jonquil. After the season passed, it was allowed to grow into mutton. Today the quality of lamb in the United States is fairly standard from one season to the other and tender legs of lamb are generally available whenever they are desired. Here the term “spring lamb” refers to those animals that are three to five months old when slaughtered.

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