Agnello Casce e Ove

Preparation info

  • Serve

    4 to 6

    unless otherwise stated.
    • Difficulty


Appears in

Two Fat Ladies Obsessions

Two Fat Ladies Obsessions

By Jennifer Paterson and Clarissa Dickson Wright

Published 1999

  • About

This is the Italian version of a lamb fricassee, and very good it is. Culled from the great Anna del Conte, this is a traditional dish from central Italy. You can add some grated horseradish to the final cooking as they do in Venezia Giulia, which is very unusual for Italians, probably an influence from the Austrian Empire.


  • 2 tbsp vegetable oil
  • 1 leg of lamb, about 3 lb, boned and cut into 1-in


Heat the vegetable oil in a large frying pan. When really hot, add the meat and brown rapidly on all sides, lifting and turning as you brown. Remove the meat to a side plate.

Put the olive oil and onion into a flameproof casserole large enough to receive all the ingredients, and sauté until soft. Add the meat and the thyme and mix well, then pour the wine over. Bring to a boil. Lower th