Roast Lamb — Mediterranean & Beyond

Roast lamb reigns as the definitive Easter protein across the Mediterranean and Europe, symbolizing the Lamb of God. A whole spit-roasted lamb can serve 20 to 30 guests, offering 45 grams per 100-gram serving—60% more protein than tsoureki. In Greece, an entire animal slow-roasts for 8 hours over coals, while UK families prefer herb-crusted leg of lamb at 175°C for 25 minutes per 500 grams. This dish is 15% cheaper per serving than buying three separate meats, making it both symbolic and economical. Italian abbacchio adds a regional twist, while French gigot uses garlic and rosemary. Whether spit-roasted or oven-baked, it anchors the Easter feast across cultures.