Both are PGI suckling-lamb traditions in southern Europe — Castilian (cordero lechal, ≤21 days) and Roman (abbacchio, ≤60 days). Different regional protocols and preparation traditions.
Translation takeaway
These are near equivalents in the way butchers and cooks use them. If you can source either one, you're very close to the same result.
Keep Abbacchio and Cordero lechal together in your notebook.
Names by country
| Country | Abbacchio | Cordero lechal |
|---|---|---|
| 🇺🇸United States | — | Suckling lamb |
| 🇬🇧United Kingdom | — | Suckling lamb |
| 🇫🇷France | — | Agneau de lait |
| 🇪🇸Spain | — | Cordero lechal |
| 🇦🇷Argentina | — | Cordero lechal |
| 🇲🇽Mexico | — | Cordero lechal |
| 🇵🇹Portugal | — | Borrego de leite |
| 🇧🇷Brazil | — | Cordeiro de leite |
| 🇮🇹Italy | Abbacchio | Agnello da latte |
| 🇩🇪Germany | — | Milchlamm |