Meat

Traditionally, meat was a luxury item in Mediterranean countries and only enjoyed on special occasions. Vegetation on grazing land is often sparse and many regions are mountainous, without the rich farmland necessary to support herds of dairy cattle. This explains the prevalence of pork, goat meat and lamb in the local diet. It’s often said Sardinia has more sheep than people!

In the past, meat was served in small amounts to add flavour and texture to a meal. But this doesn’t mean we should deny ourselves the comfort of stews, the smell of meat grilling on a braai, or the succulence of lamb roasted in the oven. Meat is an important source of protein and cooking it the Mediterranean way creates a lot of flavour while keeping the meat lean.