Roast Lamb — Mediterranean & Beyond

Roast lamb is a quintessential Easter protein across the Mediterranean and Europe, symbolizing the Lamb of God. A 100-gram serving of roasted lamb leg provides approximately 26.4 grams of protein, making it a high-quality protein source. In Greece, an entire lamb is traditionally slow-roasted for several hours over coals, a method that can serve 20 to 30 guests. Meanwhile, families in the UK often prefer herb-crusted leg of lamb, typically roasted at 175°C for about 25 minutes per 500 grams. This dish anchors the Easter feast across many cultures, with regional variations like Italian *abbacchio* and French *gigot d'agneau* prepared with garlic and rosemary. The extensive cooking time for a whole lamb, however, requires significant planning and effort.