Instructions: In the United States, lamb seems to be either ignored or beloved, and for those who love it, its a lovely treat worthy of special occasions.

For many, its a celebration of spring.

Lamb is relished throughout Greece, the Middle East and North Africa.

But here, if you like lamb, it seems, you may be considered as someone who walks to a different drummer and probably has plenty of money, too.

This is the time of year when lamb prices fall in stores. People whose heritage insists on lamb at this time of year can indulge as freely as folks who just like the taste of juicy, rosy-red spring lamb rubbed with rosemary and roasted or grilled to perfection.

The best cut to cook for a crowd is rack of lamb or its cousin, crown roast

(two racks tied in a circle).

Rack of lamb carries with it an aura that seems to say: available only at restaurants; too difficult to cook in your kitchen. But making an outstanding rack of lamb at home is not much more complicated than broiling a steak.

Easier on the wallet, just as delicious and a little more widely available is roast leg of lamb.

Baby lamb: These animals are produced year-round and slaughtered when 6 to 10 weeks old, before weaning.

Butterflied leg of lamb: A completely boned leg, trimmed of excess fat and spread flat for cooking.

Crown roast: A presentation made by curving two rib halves, eight ribs each, and tying them together to resemble a crown.

Frenching: Removing 1 1/2 inches meat and fat from the bone ends of a rib roast or rib chops.

"Genuine lamb": A U.S. Department of Agriculture term specifying meat from an animal younger than 1 year old.

Spring lamb: Lamb slaughtered between the first Monday in March through the first Monday in October. Years ago, lamb production peaked in spring, limiting consumers to frozen lamb at other times. Now production is spread over 12 months.

Rack of lamb: Rib and backbone with ribeye meat.

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