Abbacchio al forno con le patate

Oven-roasted milk-fed lamb with potatoes

Preparation info

  • Makes


    • Difficulty


Appears in

Popes, Peasants and Shepherds

Popes, Peasants and Shepherds

By Oretta Zanini de Vita

Published 2013

  • About

In Rome and Lazio, abbacchio is milk-fed lamb that has never tasted grass.


  • 3 garlic cloves
  • about pounds (2 kg) milk-fed lamb, from the leg or s


Crush the garlic. Make small slits all over the meat and stick small pieces of the garlic together with a few rosemary needles into the slits. Rub the meat with 1 tablespoon of the lard or 2 tablespoons