|In may parts of the world, lamb is the primary meat. In some places it is a matter of taste, in others there are strong taboos against other meats such as prok or beef. Many of these cultures are far older than America and have a tradition of roasting whole lamb. It is commonly tied to traditional breeding and slaughtering cycles as well as related holidays and cultural events.
Very common in Mediterranean countries, you will often see a whole lamb being roasted on Greek Easter or as a "housewarming" ritual. Anyway and for whatever reason it is done, whole roasted lamb is succulent, tender and extraordinarily flavorful.