Agnello Alla Siciliana

Sicilian Lamb

Like all Sicilian dishes, this one has a good strong flavour. Make sure that the ingredients are evenly distributed in the casserole. The potatoes should soak up all the flavour and grease from the meat. If a lower fat version is preferred, reduce the quantity of lard by half. The ground pepper is a very important ingredient and ideally should be crushed with a pestle in a mortar.


  • 900 kg (2 lb) stewing lamb, cut into chunks
  • 4 potatoes, peeled and quartered
  • 60 g (2 oz) pork fat or lard
  • 1 large onion, cut into 4 pieces
  • 4 cloves garlic, chopped
  • 1 sprig fresh rosemary
  • salt and plenty of freshly ground black pepper
  • 200 g (7 oz) canned tomatoes, chopped and seeded


Wash and trim all fat from the meat. Arrange it in a casserole with the potatoes, lard, onion, garlic and rosemary. Season with salt and plenty of freshly ground black pepper, then spoon the tomatoes on top. Cover and cook in hot oven (180°C, 350°F, gas mark 4) for 2 hours. Serve very hot with vegetables and bread.