We explore how these dishes became a traditional part of our Easter holiday feasts and share some easy recipes to make them.
The tradition of eating lamb on Easter actually has its origins in the Jewish holiday of Passover.
In the biblical story of the Exodus, Moses petitioned the Pharaoh of Egypt to free the Israelite slaves. When he refused, God punished the Egyptian people with 10 plagues, the worst of which was the death of their firstborn sons. The Israelites were told to mark their doors with the blood of a sacrificial lamb so that the Angel of Death would know to 'pass over' their homes and spare their children.
Accustomed to eating roast lamb on this Jewish holiday, Jews who converted to Christianity continued the tradition at Easter, which often coincides with Passover. Christians also refer to Jesus as the “Lamb of God", the sort of symbolism which enshrines lamb as the most beloved of Easter meats.
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