Lamb for spring. This delicate, nourishing meat is a celebration of the rebirth of the Earth when the greenest grasses rise and traditional feasts like Easter and Passover are celebrated. Spring lamb is born in the fall, raised on their mother’s milk in the winter and then fed early spring grasses. We show you how to prepare your own leg of lamb at home with a Dried Cherry-Almond Couscous and Sautéed Broccoli Hache to brighten and lighten the robust, smooth flavor of lamb. Enjoy.