Easter and the upcoming BBQ season are perfect times to make grass-fed lamb the centre of nutritious and delicious meals.  Toronto chef John Cirillo likes to get creative with spices like chimichurri that enhance lamb’s unique flavour. However you prepare it, you can feel good about serving a protein source that’s high in monosaturated fats – the same kind as in olive oil – and an excellent source of vitamins A and B12. Click here to read more.