Agnello Alla Pecorara

Lamb Shepherd’s-Style

Preparation info

  • Difficulty


  • Serves


Appears in

Recipes from an Italian Farmhouse

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.


  • 1 large onion, peeled and left whole
  • 20 g (¾ oz) unsalted butter
  • 900 g (2 lb) leg or shoulder of lamb, cut into
  • 6 pieces
  • salt
  • 8 slices coarse bread


Put the onion and the butter in a heavy-bottomed flameproof casserole. Salt the lamb and arrange the meat in the casserole so that the pieces lie flat on the bottom. Cover and cook over a medium heat for 1 hour. Do not remove the lid while the meat cooks.

To turn the lamb, take the 2 handles firmly in your hands and toss the casserole to turn the pieces over without removing the lid. Turn them about 5 times during the cooking time. Toast the bread in the oven, arrange the meat over the bread and serve at once.