Roast Lamb at Easter

Roast Lamb at Easter – A Tradition Steeped in History and Symbolism

Roast lamb isn’t just a delicious Easter centerpiece; it’s a dish brimming with historical and symbolic significance.

The tradition stretches back even before Christianity. During the Passover Seder, a central element was the consumption of roast lamb. The book of Exodus tells the story of how Jews in Ancient Egypt marked their doors with lamb’s blood to be spared from a deadly plague, marking the first Passover.

Early Christians, many of whom converted from Judaism, carried this tradition forward. The association of Jesus as “the lamb of God” who sacrificed himself for humanity further solidified lamb’s place on the Easter table.

Today, a perfectly roasted lamb joint seasoned with fragrant herbs, garlic, and olive oil remains a timeless Easter favorite. Imagine a succulent piece of lamb, roasted to perfection, surrounded by colorful roasted vegetables and drizzled with a flavorful gravy – a true feast for the senses.

(Pro tip: Preheat your oven to 210°C, position the lamb fat-side up on a trivet in your roasting tray, and cook at high heat for 25 minutes. Then, lower the temperature to 160°C and roast for 12-15 minutes per 500g, aiming for an internal temperature of 52°C for a medium-rare finish. Don’t forget to let it rest before carving!)

So, as you savor this delicious Easter tradition, take a moment to appreciate the rich history and symbolism that elevates this dish beyond just a tasty meal.

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