In France, Easter classically calls for the “Gigot d’Agneau” (leg of lamb), accompanied by roasted potatoes and an assortment of seasonal vegetables (such as a Jardinière de légumes, Vichy Carrots or Haricots Verts). But lesser known (even to most French people) is the traditional Easter Beef, a regional speciality served in the southern Massif Central of France. In this mountain-and-plateau part of France, 80% of the land is devoted to cattle farming. So it’s no surprise that beef is at the centre of most of the region’s culinary specialties. And…