CHEF ROMANO with simple yet delectable spaducci. (Liz Campbell/Vaughan Today)

Summer is coming and while steaks and chicken are wonderful, for my money, nothing beats lamb on the barbecue. And it’s actually good for you.

According to the Chinese, lamb increases qi, or body energy, and it's the favoured meat to treat general weakness, anemia or impotence. Even better, research published in 2004 in the Journal of Neurology, Neurosurgery and
Psychiatry suggests regular consumption of niacin-rich foods like lamb provides protection against Alzheimer’s disease and age-related cognitive decline.

And for those who believe that lamb is too fatty, it turns out a third of the saturated fat in lamb actually helps to increase good cholesterol levels. How lovely: something that tastes so good is also good for you!

To be called lamb, a sheep must be less than a year old; spring lamb is 3 to 5 months. The meat of older sheep is mutton, and many have been put off by its toughness and stronger flavour.

The taste of lamb is delicate and delicious when properly prepared, but disastrously gamey if overcooked. I’m not sure if it’s the biblical influence, but too often, a beautiful piece of lamb is turned into a burnt offering. Always serve chops and roasts slightly pink. The only cut that should ever be cooked through completely is the shank.

At Romano’s, chef Romano Perciballi buys spaducci of Ontario lamb from Loconte Meat Market. Often described as skinny shish kebabs, these little skewers of lamb cook in seconds on the grill and are great to nibble with friends.

Romano started in the kitchen at Le Parc Banquet Centre when he was just 16 and learned from some experienced chefs. He doesn’t like sauces on his meats. “This is traditional Italian cooking,” he says. “I keep it simple.” He sprinkles lamb spaducci with a tiny bit of salt and pepper (“I don’t like salty food.”) and a light sprinkling of Montreal Steak Spice (McCormick’s Club House blend of spices). The result? The flavour of the lamb isn’t overwhelmed, just enhanced. But the key is, he adds, “Don’t overcook it!”

This summer, grab some lamb chops, shish kebab, or spaducci (you’ll probably have to go to a butcher for these), and try luscious lamb on the grill for a change.