Your Spring Holiday Meats

With the start of Passover and Easter just a few days away, now is the time to decide what to serve.For an Easter dinner it's ham or lamb while Passover choices are brisket, turkey or chicken.If you pick a top quality main dish ,it will be a memorable holiday for sure.Choose the best for the meal's centerpiece . Many people have a hard time picking a Passover meat.Brisket is traditional however many are opting for chicken or turkey.Brisket is from the chest of the cow and is usually the toughest piece of beef.However it is one of the most flavorful too.You should always buy the best grade .Go for the packer cut kinds because they have the points missing .You can buy the other kind and perhaps the best place to get it is an old fashioned butcher,He can cut off the fatty parts and offer advice too.Turkey isn't as in demand right now as it is during the fall and winter.You can still buy it and it will probably be cheaper. It is labor intensive however. An easier version is just getting the breast.If you want another kind of poultry ,then think baked Cornish hens. This kind is also acceptable .Cook as you would the chicken.You can pay more at a butcher or market but you can also get them at any kosher supermarket. Easter brings about a choice, ham or lamb.Ham can be either city or countryMost Easter ones are city hams, that are one brine cured ,smoked and fully cooked.Country hams are fresh,and cured directly by being rubbed with salt or sugar.Your best bet is getting a cut with the highest grade.It has a delicate pork flavor and has a lean texture resembling a chop.It should also have a small amount of water too.Lamb is also another traditional meat served for both Easter and Passover.You can try the New Zealand/Australian breed or the American.There is a marked texture and taste difference.The New Zealand, or Aussie kinds are low in fat making them slightly more difficult to cook.The are a bit tougher and gamy.American raised lambs are much more tender and tend to have a sweeter flavor.They are more expensive however .The next choice is boned or boneless.A boned leg of lamb is heavier to lift out of the oven.A lack of it though means that it's harder to cook and it's harder to cook to the right temperature. Spring holiday meats should be the highlight of the celebration.Choose what is right for you ,your traditions and your level of skill.The result will be a tasty and memorable main meal cooked well and deliciously.