Abbacchio is the traditional name in Italy. Outside that tradition, butchers carry comparable lamb cuts under different names — sometimes the same anatomical piece, sometimes a close cousin. The alternatives below are grouped by country so you can match what your local butcher actually carries.
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.
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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