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 al forno con patate e pomodori: chopped lamb baked in the oven with new baby potatoes. onions, tomatoes, rosemary, and white wine (Puglia).
agnello alla pecorara: leg of lamb cut in pieces and wrapped in bacon and leek, baked with herbs and white wine (Abruzzo).
agnello al cartoccio: lamb in parchment with olives and lampasciuoli (Puglia).
agnello scottaditto: grilled on charcoal and served ‘burn your fingers’ hot, mainly in Umbria and the Marche.
agnello sotto la coppa: cooked under ashes (Molise).
agnello alla Sarda: lamb shoulder with saffron and artichokes.
agnello allo squero or alla crudele: cooked on a spit with herbs.
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.
agnellone in ragù, a slow cooked dish from Puglia, traditionally served as lunch to farm workers in July.
Three breeds are listed in the Ark of Taste: Agnello d'Alpago (Veneto), Agnello di Zeri (Tuscany) and the Agnello di Sambucano (Piedmont). The Agnello Sardo is DOP.