A Little Lamb

Appears in

Published 1998

About

Lamb is the preferred meat for grilling on a huge stretch of the world’s barbecue trail. You could start enjoying it in Morocco and eat your way east through North Africa, the Middle East, Turkey, and Central Asia, continuing on to the Indian subcontinent to Indonesia, Australia, and New Zealand.

“Don’t think—cook!”

—Ludwig Wittgenstein

Throughout the Arab world, birthdays, weddings, and other happy occasions are celebrated with a pit-roasted lamb called mechoui, and no Greek holiday feast would be complete without a whole spit-roasted lamb. As for Australians, you’d expect great grilled lamb in a country where sheep are said to outnumber humans by twenty to one.

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