"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 with chicory." Leg of lamb cut into pieces and casseroled with onions, tomatoes, red chillis and oil. Towards the end of cooking chicory, endive or dandelion leaves are placed across the top of the other ingredients and it is cooked for a while longer.

"Lamb with fennel." Chunks of lamb browned and then stewed with onion, tomato and fennel..

"Lamb with mushrooms." Lamb cooked with hot red chillis and local mushrooms called cardoncelli in Basilicata.

"Lamb with aubergine (US: eggplant)." Lamb stewed with pancetta, onions and garlic in red wine and stock. It is served over slices of aubergine which have been fried.

"Lamb with olives in the style of Abruzzo", A dish consisting of a leg of lamb, boned and cut into steaks, browned and heated through with black olives, oregano and green pepper. The steaks are served dressed with lemon juice.

"Lamb with rice in the style of America." Lamb stewed with garlic , onions and tomato paste and, served with rice.

Lamb cooked with olive oil, white wine and pickled vegetables, flavoured with garlic and rosemary.

"Lamb with spaghetti in the style of Foggia." Lamb stewed with onions, garlic in stock and served with spaghetti.

Leg of lamb. Haunch.