I have a little running joke with Mary Carter, who handles press relations for the Greek Food Festival every year. When I first got to Dallas I called her and asked if they'd be roasting whole lambs at the event, because, you know, it's a Greek food festival. Most Greek festivals featured the twirling animals, including events I'd recently attended in Chicago and Washington, D.C. But Carter told me there would be no roasting lambs, even as I pleaded. She'd be happy to take it up with the responsible parties, though. (Of course.)
Year two came around and there was still no lamb. Carter told me that she'd talk it out with the organizers again, but for the second year the festival had come up short. This, despite my assurance that 20,000 extra event attendees would follow the scent of roasting meat to the festival.
So last Friday when an email landed in my inbox, I had to rub my eyes a bit. "Hi Scott, we're doing it this year," Carter wrote. "Leg of lamb sliders."
I don't know what leg of lamb sliders are, and I really don't care. The fact that they're roasting lambs on-site is a significant step toward improvement. With any luck, people will descend on those lamb legs with such ravenous enthusiasm that the bones will be picked clean in a matter of minutes. The people of Greek Fest will be forced to see the power of real lamb, and next year they'll be spinning away all day long, while we all sip ouzo and drink Fix beer.
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It could happen. You just have to believe. The festival starts September 27 and runs through the weekend. We'll have more details about the be lamb-laden event as they become available.