Abbacchio (''pronounced ah-bahk-yo'') is an Italian preparation of lamb. Abbacchio is consumed throughout central Italy.

History

Throughout central Italy, including Sardinia, pastoralism was the main source of meat. The tradition of consuming Abbacchio spread in ancient times where mainly adult sheep were slaughtered. The slaughter of lamb was forbidden except during the Easter period and until June.

Classification

According to the classification of Sardinian Lamb IGP, Abbacchio is a suckling lamb that is a little over a month old and up to 7 kilograms in weight.

Recipes

Abbacchio ''alla cacciatora''

Pieces browned in

lard Lard is a semi-solid white fat product obtained by rendering the fatty tissue of a pig.Lard
entry in the o ...

and then cooked for about 45 minutes with

garlic Garlic (''Allium sativum'') is a species of bulbous flowering plant in the genus ''Allium''. Its close relatives include the onion, shallot, leek, chive, Allium fistulosum, Welsh onion and Allium chinense, Chinese onion. It is native to South A ...

sage Sage or SAGE may refer to: Plants * ''Salvia officinalis'', common sage, a small evergreen subshrub used as a culinary herb ** Lamiaceae, a family of flowering plants commonly known as the mint or deadnettle or sage family ** ''Salvia'', a large ...

and rosemary doused with salted

anchovy paste Anchovy paste is a fish paste food product prepared using anchovies as a primary ingredient. It is used as a condiment and as an ingredient in various dishes, such as Scotch woodcock, and is a mass-produced product. It has been used for centuries ...

crushed and cooked in the meat sauce.

Abbacchio ''alla romana''

Browned whole in garlic, oil and chopped ham. Cooking is completed with rosemary, vinegar, salt and pepper. It is usually served with roasted potatoes.

''Costolette di abbacchio a scottadito''

Ribs greased with lard, salted and peppered, and cooked over coals.

References

External links

* * Lamb dishes Barbecue Meat Roman cuisine Italian cuisine {{italy-cuisine-stub