When we think of St. John’s Day, we think of bonfires, firecrackers, celebrations… and, of course, a good barbecue. This celebration, linked to the summer solstice, has ancient roots, and lamb has been a staple of festive gatherings around the fire for centuries.
In many Mediterranean cultures, lamb has symbolized abundance, renewal, and a connection to the earth. Its consumption was reserved for special days, such as Easter, Christmas, or St. John’s Day. In rural areas, especially among livestock farmers, it was common to share roast lamb with neighbors or family members as a symbol of community and celebration.
Today, lamb remains an excellent choice for these magical nights. Its intense flavor, juiciness, and versatility make it the perfect partner for grilling.
What cuts of lamb do we recommend for a St. John’s Day barbecue?
🔸 Baby lamb chops: Small, tender, and with an unmistakable flavor. They cook quickly and are a hit with both children and adults.
🔸 Rack of ribs or rack of ribs: Ideal for roasting whole or in pieces. It can be marinated beforehand with Mediterranean herbs to enhance its flavor.
🔸 Chunked or sliced leg of lamb: Juicy and meaty. Perfect for kebabs or skewers.
🔸 Lamb burgers or kebabs: Practical and tasty alternatives, with a spicy touch reminiscent of summer nights.
🔸 Kidneys or offal (for the more adventurous): A classic that is gaining popularity again, especially among lovers of traditional cuisine.
At ANAFRIC, we encourage you to rediscover the pleasure of cooking and sharing lamb on this special night. A way to celebrate our roots, support local livestock, and enjoy an authentic and delicious gastronomic experience.
Happy San Juan and good barbecue!
More information at Interovic.com
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