I shan't be sheepish about making the following admission: I love lamb. Whether a garlic-laced leg brought smoking hot from the oven; a twirling doner kebab carved into a soft pita; ribs from Owensboro, Kentucky's famous mutton pits; a chile-smeared barbacoa taco oozing grease; or grilled chops laid across my plate like so many Tarot cards—all augur a... More >>>