Why did the Passover lamb have to be kept for three days and inspected before it could be killed?
The lamb was kept for three days so the household could thoroughly observe it, looking for any blemish, poor health, or defect. Only if it remained whole could it be killed for the Passover sacrifice, typifying Christ, who was scrutinized for three years and found without spot, blemish, or blame.
Les explains that the lamb was kept up three days to be completely observed. During that time the household searched for any blemish, any sign of poor health, or anything wrong. If at the end of those three days the lamb was whole, then they could kill it for the Passover sacrifice. The same pattern applies to Christ: He spent three years up and down the land of Israel, under complete scrutiny by the religious authorities and more or less by the ordinary man in the street. He was not hidden from anyone, yet no one could point a finger at Him and accuse Him of wrongdoing. He was without spot, without blemish, and blameless. After the lamb was proved, its blood was struck on the two sides and upper doorpost of the houses where they would eat it. The flesh was eaten that night roasted with fire, not raw or boiled in water. The fire indicated judgment, just as Christ went through the fires of judgment on the cross to bring about salvation; the Passover lamb was likewise roasted with fire and not fixed any other way.
Your lamb shall be without blemish, a male of the first year: ye shall take it out from the sheep, or from the goats:
See the restMore Questions
Why did the Israelites have to keep the Passover lamb for three days before killing it?
The Passover lamb was kept up for three days so the household could thoroughly observe it and look for any blemish, poor health, or defect, and only if the lamb was still whole at the end of those three days could it be killed for the Passover sacrifice.