Hungry sheep make early lambs......particularly good seasoned with sumac baladi and grilled or coated with a dusting of ground black trumpet mushrooms and rosemary, pan seared and finished in a 450 degree oven. Braised lamb shanks with carrots, fresh ginger, garlic, tomatoes, red wine, orange zest, prunes, coriander seeds and marjoram is wonderfully flavorful and melt in your mouth tender. Lamb stew with fresh fava beans is also a keeper.