What part of the lamb does Abbacchio come from?

Abbacchio comes from the Rack section of the lamb.

Abbacchio

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Also called

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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.

Free Abbacchio reference card

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Similar cuts

Leitão da Bairradaapproximate

Both are PGI suckling-animal traditions (Portuguese suckling pig and Roman suckling lamb). Different animals, similar age class and ceremonial role.

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Cabritoapproximate

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.

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