abbacchio

The youngest lamb, generally a month old. It's used in recipes at Easter, such as abbacchio alla romana (stewed with garlic, sage and rosemary, anchovies, vinegar, white wine and potatoes), abbacchio in guazzetto (seasoned with a sauce of egg and cheese), alla cacciatora (stewed with vinegar, garlic, chilis), or brodettato, braised with ham, then served with an egg lemon sauce. Or else a scottadito (grilled, 'burn-your-fingers' lamb chops).