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Most Americans do not enjoy tfiis very young lamb. They find baby lamb bland and without flavor. Many people are much more likely to prefer lamb from somewhat older animals, although they still may refer to the meat as baby lamb. These animals are usually three months old and weigh 35 to 40 pounds.
The flesh of this young, tender lamb is more pinkish-red than the pale flesh found in the very young lamb. Often, people buy this form of meat directly from farmers.
Whether baked or braised in the traditional Mediterranean-style until it is fork-tender or roasted in the modern French manner until it is barely medium rare, lamb deserves a place on the holiday tables.
Lamb comes in a variety of cuts,
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