Roasting a leg of lamb leaves it crispy on the outside and juicy and tender on the outside.  Lamb has been raised for food for more than 10,000 years. During the Middle Ages, or perhaps earlier in Central Asia, farmers learned that sheep were the most productive crop because they supplied wool for clothing, skins for parchment, milk for butter and cheese, and of course meat for consumption. Lambs also have many religious connotations. They were ritually used as sacrifices in many different religions to a variety of gods.

The first sheep were brought to North America by Spanish soldiers under the command of Cortez in 1519.  Although lamb never caught on in the states with the same popularity in Europe, Asia, and Australia.

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