Easter Lamb from Apulia

Preparation info
  • Serves


    • Difficulty


Appears in
Recipes from an Italian Farmhouse

By Valentina Harris

Published 1995

  • About

In traditional shepherds’ regions it is only natural that dishes made with lamb in all its forms should be the most popular. This dish comes from Apulia – the heel in the Italian boot – but lamb is eaten all over Italy at Easter. The reasons are practical as well as symbolic. The size of the herd must be reduced as summer starts because the heat reduces the grazing available. This delicious Easter lamb dish is very unusual as the cooked meat is finished off with a dressing of eggs and chees