Cooking for Easter

Easter means lamb; has done for ages; you've just got to eat it. (Sorry veggies.) The lamb of the Jewish Passover became the Christian Paschal Lamb, whereby Christ is the lamb of God. This adoption of a Jewish tradition into the church has always struck me as weird. Why take on something done by the "perfidious Jews" (to quote the Good Friday liturgy) when the early church had ditched many of the Jewish dietary laws (see Acts)?

I suspect it's linked to springtime and rebirth as celebrated in pagan traditions. You can add eggs to that as well.

Anyway, as the first lamb of the British season is available, I'll be cooking a butterflied leg of lamb, marinaded in lemon juice and spices.

And as Michael Vaughan plays for MCC v Durham I'll be checking out his form for the forthcoming struggle against the convicts.