Lamb springs to the occasion.(Food) From: Daily Herald (Arlington Heights, IL) | Date: March 27, 2002| Author: Pankey, Deborah | COPYRIGHT 2002 Paddock Publications. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan.  All inquiries regarding rights should be directed to the Gale Group.Copyright information

Byline: Deborah Pankey Daily Herald Food Editor

When the breeze in the air warms your skin instead of chilling it, when the crocuses shyly show their lavender petals and people start thinking about roast leg of lamb, we know it's spring.

In a culinary sense, Easter marks the changing of seasons and thus lamb makes an appearance at the holiday table.

"Most people think of lamb around the Easter holidays," says Brett Buccola, owner of Heybeck's Market...