Lamb. In Italy agnello da latte refers to a milk-fed animal aged 3-4 weeks and under 10 kg (22 lbs) in weight. Agnello is a weaned animal, eating grass as part of the diet, older at 8-10 weeks, and weighing up to 14 kg (31 lbs).
"Lamb with cheese and eggs." A dish from from Abruzzo of lamb stewed in white wine with thyme, finished with beaten egg and Pecorino cheese.
Lamb as it was traditionally prepared by shepherds in the mountainous regions of Abruzzo and Molise, by stewing it in a large copper pot called a catturo in the open air with herbs including sage, onions and, of course, chillis.
A lamb stew from Abruzzo traditionally made in a copper pot called a cutturo with herbs and hot peppers. It is served with bread.
Lamb chops baked in paper with green olives and lampasciuoli, a wild bitter tasting bulb similar to an onion.
"Lamb in the oven." Spring lamb cut into chunks and baked in the oven with garlic, oil, oregano, onions, tomatoes, potatoes and white wine. This method is common in Naples and the south and Basilicata. It can also be a roasted saddle of lamb served with potatoes roasted in the same dish.
