This year, think shank when you think Easter lamb. The entire leg offers various cuts for roasting and grilling, but only its lower portion, the shank, can render a velvety sauce when coaxed out by a long, slow braise.
今年，就用羊小腿来做你的复活节羊肉吧！其实整条羊腿用来烘烤（roast）或者煎烤（grill）都很不错。但只有羊小腿经过慢火焖煮之后能带出口感柔滑的酱汁。
