Agnello Alla Pecorara

Lamb Shepherd’s-Style

Preparation info
  • Serves


    • Difficulty


Appears in
Recipes from an Italian Farmhouse

By Valentina Harris

Published 1995

  • About

From the mountains of the Abruzzi and the timeless villages of the Molise comes this very simple dish of pot-roasted lamb which is allowed to cook in its own fat. Traditionally, a copper pot with two handles is used to cook the meat, but any heavy-bottomed pot that is flameproof will work equally well, provided it has a tight-fitting lid.