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Lamb is popular secondi, especially in central and southern Italy, and usually prepared quite simply.

Lamb aged between three and twelve months old becomes a 'big lamb' or agnellone. After a year old it's known as castrato or montone.

Regional specialities include:

agnello cacio e ova: stewed in a sauce of eggs and pecorino (Abruzzo).

agnello alla Carbonara (named after a town near Bari, in Puglia): lamb baked in the oven with paper that sucks up the extra grease. It's popular at Christmas.

agnello al cartoccio: lamb in parchment with olives and lampasciuoli (Puglia).

agnello al forno con patate e pomodori: chopped lamb baked in the oven with new baby potatoes, onions, tomatoes, rosemary, and white wine (Puglia).

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Meats & Poultry

Slow Food

Text © Dana Facaros & Michael Pauls

Image by The Boreka Diary