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AbbacchiovsCabrito

lamb · Approximate equivalent

These cuts are approximate equivalents — similar in character but with meaningful differences in preparation or exact cut.

Both very-young milk-fed animals at the centre of European spring/Easter food traditions — abbacchio is the Roman suckling-lamb version, cabrito is the Iberian kid-goat counterpart.

Translation takeaway

These are related cuts, but not perfect swaps. Use the table below to judge how close your local option is before buying.

Open AbbacchioOpen CabritoSee substitutes
Keep this comparisonSave Abbacchio and Cabrito together for shopping, cooking notes, and future reference.
Abbacchio
Lamb · Rack

The Roman tradition of suckling lamb, PGI-protected as 'Abbacchio Romano' since 2009. Lambs are slaughtered young (under 60 days, weighing 8–13kg) and the entire animal is broken…

NeckRackLoinChumpLegShoulderBreast
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Cabrito
Lamb · Whole

Milk-fed kid goat — the iconic Iberian-peninsula Easter dish and the signature meat of Monterrey, Nuevo León in northern Mexico. The young goat (typically 30–45 days old, 4–8 kg)…

NeckRackLoinChumpLegShoulderBreast
Full details →

Names by country

CountryAbbacchioCabrito
🇺🇸United StatesKid goat
🇬🇧United KingdomKid goat
🇫🇷FranceCabri
🇪🇸SpainCabrito
🇲🇽MexicoCabrito
🇵🇹PortugalCabrito
🇧🇷BrazilCabrito
🇮🇹ItalyAbbacchioCapretto

Cook either one well

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