Lamb is often consigned to holiday meals in America, but it deserves a much more prominent place on our plates. A tender lambchop, an impressive crown roast, a juicy roasted leg of lamb... every cut is perfect for the centerpiece of a meal. Although sheep lost out to cows for dominance of American meat markets, historically animal husbandry has been far more centered around sheep, with lamb as the meat of choice. From the Middle East with its strong herding traditions since the dawn of civilization to New Zealand where the sheep population outnumbers the humans by 10 to 1, lamb is still the number one choice of red meat for many cuisines. The possibilities for cooking with lamb are endlessly varied, but we've got a wonderful array of spices that compliment its tender, grassy flavor perfectly.