Lamb: A Global History is an introduction to one of the world’s most popular foods. With a good look at how lamb has been consumed since the very beginnings of agriculture and twenty tested recipes that let home cooks experience that history in their kitchens, it’s an entry to the world of lamb that’s perfect for home cooks and food enthusiasts. The book traces how lamb and sheep were first cultivated, then embraced by cooks in ancient Rome, Greece and the Middle East. It takes you from the first lamb meals in the Zgros Mountains of Iraq and Iran through the banquets of renaissance Italy and finally to the locovore urban farmers of today.