Påskelam

The tradition of eating lamb for Easter stems from the ancient Jewish tradition, which has its roots in ancient Passover observance and at the same time symbolizes sacrifice. In Denmark, lamb meat is also a traditional Easter staple. Various cuts can be employed, and meat is usually roasted and coupled with garlic and different herbs.

Lamb dishes are mainly enjoyed as a part of the festive Easter lunch, while the leftovers are later employed in succulent Danish sandwiches.