This won’t be a relaxing weekend for John Stratigakis, the 48-year-old owner of the International Meat Market in Astoria, Queens (36-12 30th Ave.; 718-626-6656). Sunday is Greek Orthodox Easter, which is traditionally celebrated with a feast whose centerpiece is roasted whole lamb.

Stratigakis says his bustling shop will sell several hundred whole lambs to locals for the holiday — according to the Greek Orthodox Archdiocese of America, roughly a half-million Greek-Americans live in the metropolitan area.

“This is our Super Bowl,” says Stratigakis, who opened the store two decades ago and has been working in butcher shops since he was 13. “It’s our busiest season. We’ve gotten busier every year.”

The lambs are sourced from two different farms upstate and range in weight from 15 to 60 pounds, costing between $6.99 and $11.99 per pound. The smaller lambs are more tender — and more expensive — but, Stratigakis says, “They’re all good.”

He plans to have three spits roasting whole lambs and pork kebabs in his own Astoria backyard on Sunday.

But if you don’t have the outdoor space to tackle such a meaty project, just head to West 55th Street in Manhattan.

Starting Saturday at 5:30 p.m., Estiatorio Milos (125 W. 55th St.; 212-245-7400) will pit-roast 18 whole lambs outside the restaurant, to be served at midnight after the Easter Resurrection service, with Greek music and dancing. An additional 16 whole lambs will be roasted on Sunday.