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The meat from a young sheep, generally under one year old. Also called "lamb" or "genuine lamb." Spring lamb is usually marketed at a weight ranging from 20 to 40 pounds. There are many market ready cuts from a spring lamb including chops, leg of lamb, rib roast (rack of lamb), rolled boneless roasts, and tenderloins. Some cuts are also available ground or cubed for kebabs and stew meat. Cuts from spring lamb can be roasted, broiled, sautéed, or grilled. A whole dressed spring lamb is often spit-roasted.