The dish: Lamb sausage sandwich with goat cheese and chutney
Visitors to Union Market may only think to pick up fresh lamb from Border Springs Farm. But they can also try a variety of lamb dishes. Aside from the sausage sandwich, try breakfast foods on the weekends or take home a lamb chili.

The dish: Sous vide leg of lamb with merguez sausage
New Bourbon Steak chef John Critchley has been a two-time winner of the D.C. Lamb Jam. So it's natural to go to the expert, who serves medium-rare rounds of sous vide leg of lamb seasoned with ras-el-hanout and accompanied by merguez and a carrot-fatback puree.

The dish: Tagine of lamb
Long cooked tagine is a Moroccan classic. The stew at Cafe Olé, cooked in a ceramic clay container, includes lamb with carrots, celery, caramelized onions and orange over Israeli couscous and a curry aioli.

The dish: Rack of lamb
For those looking for what many see as traditional Easter lamb, the Dubliner serves a rack of lamb with an herbed crust, roasted potatoes, and mint jelly.

The dish: Tibs
As one of D.C.'s unofficial signature cuisines, Ethiopian features beef and lamb heavily. One of the most popular of the Ethiopian dishes is tibs. Head to Dukem for the delicious cubes of lamb fried up in clarified butter with onion, rosemary, and berbere spices.

The dish: Cumin lamb
Despite the name, Hong Kong Palace serves up mala Szechuan food. One of the classic Szechuan dishes is cumin lamb. The meat is dry fried for a browned crust and tender insides, and the seasoning of cumin and Sichuan peppercorns yields a fragrant, and spicy-numbing dish.

The dish: Lamb vindaloo
For those who like heat to their food, the best choice would be an incendiary lamb vindaloo. Try it at Indique with its spicy, tomato sauce with potatoes.

The dish: Lamb tongue moussaka
Most tongue dishes feature beef tongue. But at Mintwood Place, they use lamb tongue to layer on top of eggplant and vegetables with a bechamel sauce to make a moussaka.

The dish: Lamb tartare
Chef Marjorie Meek-Bradley only joined Ripple within the last two weeks, but she's already added a stunning lamb tartare with smoked egg yolk, labne with juniper, mustard seed, elderflower and amaranth.

The dish: The Athens
It's impossible to pick just one sandwich to try at Sundevich, but for fans of lamb, they feature the Athens with thinly-sliced lamb, tomatoes, sumac onions, tzatziki and greens. Or try the Istanbul, which throws ground beef into the Athens.

The dish: Braised Indian-spiced lamb shank
Shanks are one of the heartier preparations of lamb, often the subject of braising. At Unum, try the Indian-spiced shank with raisin-cashew cauliflower, Brussels sprouts, and cilantro-mint chutney.