My Italian friend Terry first introduced this recipe to me in Vancouver on a rainy weekend. We made it many times over the years changing it with different herbs and fresh veggies, but finding fresh lamb was always difficult. Now that I am on the Eastcoast in Nova Scotia, organic Northumberland lamb is readily available. This is melt in your mouth good and the casing is strictly for cooking not eating. Tradition is, the youngest person who can hold a hammer and an old clever, gets to break the casing and the eating begins. This is an Easter favorite in our house.

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