It’s a similar scene with lamb — obviously, the protein can be dependably found on restaurant menus all year round. But if you really want to feel righteous about eating the fleecy mammal, you should do it now, like right now, during the first throes of spring. And we’re not just talking about relegating your consumption to a roasted leg of lamb on the Easter table. Why not experience the animal from nose to tail at restaurants all throughout the borough? You can play it safe with a sausage-topped pasta at Arthur on Smith in Cobble Hill, and then work your way up to a stew studded with mystery lamb parts at Mtskheta Café in Bath Beach!