A person’s first taste of lamb can be one of those great palate-changers, a moment when you realize there is a lot more for dinner than the same old steak. Fresh lamb shank, leg or loin has an earthy richness and complexity that can make a lot of beef and pork seem ho-hum by comparison.
Some rookies are introduced to lamb in the form of a rack or chop at white tablecloth establishments. Others have devoured a gyro with Feta or a curry dish at an Indian eatery without ever noticing that the craveable meat is lamb.
