The central and western part of Abruzzo is a mountainous area. Lamb is a very common meat. The animal is slaughtered at different ages, providing different recipes. In a specific area of Abruzzo, lambs graze in the hills of the Majella mountain range and feed themselves with spring flowers. These kind of consumption generates a “flowery pecorino” and a very soft meat. Shepherds and hunters are known for their lamb recipes.
2 day class
Different cuts and ways of cooking lamb, a traditional Abruzzo meat
- Roasted lamb thighs
- Oven roasted Roman style lamb
- Truffled lamb ribs
- Agnello cacio e uovo (lamb with cheese dumplings)
- Lamb Cacciatora
- Lamb soup
- Stuffed lamb
- Lamb porchetta style
