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Abbacchio is commonly used as-is in English; the closest equivalent depends on the butchery tradition.
Also called
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 down for various preparations: *abbacchio alla romana* (braised in white wine with garlic, anchovies, and herbs), *abbacchio alla cacciatora* (hunter-style with vinegar and rosemary), or roasted whole on Easter. Distinct from broader Italian *agnello da latte* (milk-fed lamb) by the Roman/Lazio regional protocol and the specific preparation traditions that go with it.
Names by country
| Country | Name | Notes |
|---|---|---|
| 🇮🇹Italy | Abbacchioprimary | Roman/Lazio PGI tradition; 'Abbacchio Romano' protected since 2009. |
Classic recipe
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