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 beans in the style of Tuscany." A stew from Tuscany with lambs and beans, garlic and herbs.

"Sweet and sour lamb in the style of Bari." Lamb stewed with tomato paste, vinegar, garlic, and sugar.

"Lamb fricassée." Lamb chops fried with onions, garlic, pancetta and nutmeg, covered with stock and white wine, cooked until the stock has reduced and then braised. The cooking juices are mixed with egg yolks and lemon juice and this is served as a coating for the chops.

"Lamb fricassée with artichokes." A dish from Liguria of lamb cubed and stewed in white wine with artichoke bottoms, the sauce thickened with egg and lemon.

"Lamb in a tegame in the style of Puglia." Lamb braised with onions and potatoes in dry white wine.

Lamb, the surface marked with small cuts into which herbs are pressed, and then stewed in oil and tomatoes.

A lamb stew with onions and garlic, tomatoes, squash and oregano.

Loin of lamb

"Easter lamb." This usually indicates roast lamb with rosemary and garlic. It is also a Sicilian sweet pastry.