The main entity in Passover according to Judaism is the sacrificial lamb. During the existence of the Tabernacle and later the Temple in Jerusalem, the focus of the Passover festival was the Passover sacrifice (Hebrew: korban Pesach/ qorban Peḏaḥ), also known as the Paschal lamb, eaten during the Passover Seder on the 15th of Nisan. Every family large enough to completely consume a young lamb or wild goat was required to offer one for sacrifice at the Jewish Temple on the afternoon of the 14th day of Nisan (Numbers 9:11), and eat it that night, which was the 15th of Nisan (Exodus 12:6). If the family was too small to finish eating the entire offering in one sitting, an offering was made for a group of families. The sacrifice could not be offered with anything leavened (Exodus 23:18), and had to be roasted, without its head, feet, or inner organs being removed (Exodus 12:9) and eaten together with unleavened bread (matzo) and bitter herbs (maror). One had to be careful not to break any bones from the offering (Exodus 12:46), and none of the meat could be left over by morning (Exodus 12:10 Exodus 23:18).