Meats

For centuries, meat was served only on special occasions in the Mediterranean. Most people were too poor to eat it regularly. This was certainly the case with the Sephardic Jews. On the Sabbath and holidays, meat dishes were joyfully anticipated and eaten with great appreciation. Lamb and what today we’d call mutton were most commonly available. However, mutton is strong in flavor and aroma, so it gradually lost prestige, and the more costly beef and veal gained a place on the table. Today, everyone eats meat, and beef is served more often than lamb, although to my palate, lamb takes on spices and the sweetness of fruit in a more balanced way.