A dish from Friuli of lamb stewed with tomatoes and cinnamon.

Grilled lamb

Lamb braised in tomato sauce to which peas are added.

Cubes of lamb rolled in breadcrumbs flavoured with herbs and then baked.

Lamb cooked in a tomato and chilli sauce made with the abruzzese chillis known as diavolicchio, or cooked very fast with a little vinegar.

"Lamb in the style of Venice." Lamb cooked in milk.

"Lamb with lemon." Lamb cut up and the marinated in lemon juice and garlic and stewed in white wine with tomatoes, wine vinegar and herbs.

Lamb with egg and lemon commonly served at Easter.

"Lamb with horseradish". Lamb braised in stock with thyme and bay leves and served with horseradish cooked in butter.

Roast lamb. This usually means a leg of lamb roasted with garlic, rosemary and olive oil.