On Holy Saturday, Greeks all over the world are busy preparing the lamb for the Easter feast the next day. Lemon juice, herbs, salt, and spices are massaged into the skin so they can infuse the lamb with flavor before it gets placed on the spit, or souvla. The method for preparing the lamb depends on the family and what region of Greece they are from. Some roast a whole lamb on a spit, others barbecue the legs on the grill, and still others roast it in the oven. One thing is certain – it isn’t Easter without it!

In fact, Greeks aren’t the only ones who feel this way. It’s a common Easter dish for many cultures, especially throughout Europe. Where did this tradition of roasting a lamb at Easter even come from?

Lamb Referenced in the Old Testament
The religious significance of lamb began in the Old Testament. In Genesis 22, when God asked Abraham to sacrifice his son. Abraham obediently obeyed God and made his preparations for his sacrifice. When Isaac saw what his father was doing he asked, “The fire and wood are here, but where is the lamb for the burnt offering?” Though Abraham didn’t really want to, he was willing to do what God wanted him to do. When God saw that he was willing to obey, He told Abraham to stop. Abraham sacrificed a nearby lamb, instead. In the Old Testament, lambs were offered as a sacrifice to God to atone for their sins.