Abbacchio, a suckling, or milk-fed lamb, must be 8 weeks old or less and should not weigh more than 7 kg (15 lb.) This is a delicacy in Rome, and there are four typical Roman dishes that are prepared from 1 abbacchio. Each dish alone feeds 4 people:
- Coratella – A Classic Roman Abbacchio Recipe (Organs, including the liver, heart, spleen, and lungs)
- Braciolette di Abbacchio (Lamb Ribs) (Ribs)
- Abbacchio alla Cacciatora (Shoulders, vertebrae and chopped front legs)
- Cosciotto (Hind legs of the lamb roasted in the oven).
One entire abbacchio will feed 10 -12 people. For a perfect dinner, start with a Rigatoni with Mussels, Bacala and Pecorino (another classic Roman recipe), and then continue with the four classic abbacchio dishes.
In addition, at the end I list a fifth recipe that is quite popular in the South of Italy: the head of the lamb. I have seen that in the US my guests first say, “No thank you!” Then they try it, and ask for more and more, because it is delicious. If you cook it, I suggest you serve it as an appetizer with bruschetta, a toasted bread with some olive oil.
Italian Catalonian chicory, or puntarelle, makes an excellent side salad for any or all of these abbacchio dishes. If you cannot find Catalonian chicory, consider radicchio, endive, or escarole.