When packs of ravenous diners take down a whole animal, their quarry at most restaurants is swine. Resto, thinking outside the pigpen, prepares a many-splendored feast of lamb. Highlights might include smoky T-bone, creamy buttered brains, crisp yet juicy confit, and tender, well-spiced pastrami.

Photo of Resto's leg of lamb confit (with Brussels sprouts and pitas) by Chowhound member fooder

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