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My religious upbringing was, in a word, confusing, so the Easters of my youth were very basket-focused. My mom still send me Easter packages, but I have not been inside a church in I don’t know how many years. I do appreciate Easter food, however, and Passover food, for that matter. I just like food, especially when the food in question is a large piece of meat. I come from a ham family. We ate ham on Easter, Thanksgiving, and Christmas, and I liked it. I never asked my mother to prepare a different meat, though my sisters may have, because they don’t like ham for some reason (bad palates). I didn’t even know lamb was a common Easter meat until I was in my 20s, around the same time I tasted my first baby sheep at a churrascaria in Tampa. I loved it. Lamb is a meat that does not let you forget, even for a second, that you are eating meat. You cannot force lamb into a sterile little unit. You cannot fashion it into a tender or shape it into a dinosaur nugget to make it less visceral. You can grind it and press it into a patty, but even then, you will never forget that you are eating an animal. (I think that’s a good thing.) And while I will never abandon cured pork, I do highly recommend smoking a boneless lamb shoulder for your Easter or Passover dinner. One advantage lamb has over ham […]