[Urbane Guerrilla]

Roast leg of lamb at our house for Easter -- and only Easter because of the expense. Absolutely delicious.

Nowadays most of my lamb servings come shaved as in Mongolian Barbeque -- which probably doesn't have much to actually do with Mongolia, Outer or Inner. You pick out Chinese-y vegetables in profusion, cabbage and bean sprouts at least, one of five or six choices of meat shaved thin and quick cooked, peanuts (an essential) and a mixture of various sauces from soy sauce to minced garlic and Sriracha red pepper stuff, all cooked on a big flat griddle. The classic griddle is round, rather evocative of some nomad warrior's shield, and the cooking is timed by the cook walking entirely around the griddle step by step manipulating the food with a slender piece of wood shaped like a sword, but rectangular diner-type griddles do it too. Served up with a bowl of Oriental rice, so you have your classic Far Eastern rice'n'things dinner.

We insist on saying "lamb" but it's not so juvenile as all that. It's really, I'm told, more like "junior mutton."