In Greece, Easter Sunday is far more than a festive occasion — it is a sacred, joyous celebration that merges deep religious symbolism with centuries-old culinary tradition. At the heart of the Easter table sits the roasted lamb, a dish that holds both spiritual and cultural weight across the country.
A Sacred Symbol
The tradition of eating lamb at Easter traces its roots back to Jewish Passover. According to biblical accounts, on the night of the Exodus from Egypt, the Israelites sacrificed a lamb and marked their doorposts with its blood so the angel of death would pass over their homes. This symbolic act carried over into the Christian tradition, where the sacrificial lamb came to represent Jesus Christ himself.
As Apostle Paul wrote in his First Letter to the Corinthians, “Christ, our Passover lamb, has been sacrificed for us.” In Christian theology, the image of the “slain lamb” appears powerfully in the Book of Revelation, reinforcing the deep spiritual significance behind the Easter meal.
A Practical Celebration
Beyond its symbolism, lamb also held practical importance in older Greek societies. Meat was a luxury, often reserved for major celebrations. Springtime, especially April, was ideal for lamb consumption: young lambs were tender and plentiful, and their preparation became synonymous with festivity and abundance. From ancient to Byzantine times, “glaktarion” — milk-fed lamb — was considered the epitome of a celebratory dish, often roasted or baked.
Regional Rituals and Customs
Easter lamb traditions vary widely across Greece, shaped by local customs and beliefs. In Thesprotia, a mountainous region in northwestern Greece near the border with Albania, a groom would send his bride red eggs, a lamb, and a pair of traditional shoes (tsarouchia) on Holy Thursday. In Fiki, a village near Trikala in central Greece, fiancés would dye a live lamb red, decorate it with flowers, and send it as a gift.
In Kastania, a village in the Pieria region of northern Greece, locals marked white lambs with red dye on their heads or backs during the egg-dyeing process. In Siatista, a town in Western Macedonia near Kozani, lambs were given ear markings on Holy Thursday to identify them as part of the flock — a symbolic shedding of blood before Easter.
From Spit-Roasted to Stuffed: Cooking Across Greece
While the spit-roasted lamb (souvla) has become the iconic image of Greek Easter — particularly in central Greece (Roumeli) — the diversity of lamb preparation across the islands and regions is nothing short of remarkable.
Crete (southernmost island of Greece): Lamb is often roasted in the oven or cooked using the traditional “antikristo” method, where meat is slow-cooked next to an open fire. Another beloved dish is “agkinarato” — lamb braised with artichokes and egg-lemon sauce.
Kassos (a small island in the Dodecanese, near Crete): Here, lamb is stuffed with “paspára”, a rich mix of rice and offal, then roasted in a wood-fired oven.
Kalymnos (another island in the Dodecanese, north of Kos): The island is famous for “Mououri”, a stuffed lamb dish cooked in a special clay pot. The filling includes rice, lamb liver, spices, and tomato paste.
Rhodes (the largest Dodecanese island, near the southwestern coast of Turkey): On Easter, every local honors the tradition of preparing “Lambriatis” (or “Paskatis”), where the lamb is filled with hand-ground wheat and roasted in a clay baking dish known as the “rifiki”.
Cyclades (a central group of islands in the Aegean Sea, including Naxos, Paros, and Santorini): Islanders enjoy both Lambriatis and “Patoudo”, which means “stuffed.” Lamb is filled with rice, offal, and aromatic herbs, wrapped in caul fat, and slow-roasted in a wood-fired oven.
One Dish, Countless Stories
Whether roasted on a spit, stuffed with fragrant rice, or braised with vegetables, Easter lamb in Greece is more than a dish — it is a symbol of resurrection, community, and seasonal renewal. Each region offers its unique interpretation, but all converge on one unshakable truth: the Easter lamb is a powerful emblem of faith and festivity, bringing families together in celebration of life and hope.
As Greeks gather this year under the spring sun, surrounded by loved ones and the scent of roasting lamb, they carry forward a tradition that is as meaningful as it is delicious.
