Along with smoked ham, lamb has been an integral part of the Easter feast. In many homes, a lamb-shaped cake decorates the table. Roast lamb has been the main feature of the Pope's Easter dinner for many centuries. After the tenth century, in place of the whole lamb, smaller pieces of meat were used. In some Benedictine monasteries, however, even today whole lambs are still blessed with the ancient prayers.
The ancient tradition of the Pasch lamb inspired among the Christians the use of lamb meat as a popular food at Easter time. Nowadays, however, little figures of a lamb made of butter, pastry, or sugar have been substituted for the meat, forming Easter table centerpieces.
