Roman lamb stew called “abbacchio alla romana” or “abbacchhio alla cacciatora” is a typical Lazio dish particularly suitable for holidays such as Easter. A tasty dish with tender meats is enriched with anchovies and aromatic herbs added at the end of cooking with vinegar which give an even richer flavor.
- Preparation time15 Minutes
- Cooking time40 Minutes
- Cooking methodStove
The traditional recipe involves the use of a very small lamb, raised on milk, which you can replace with a normal lamb.
Recipe of main dishes
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