Lamb

On Easter Sunday, lamb is the most important Italian ingredient on every dinner table. It’s a centuries-old custom and eating new-season lamb symbolises Jesus, or the Lamb of God – innocent and immaculate. We’re not sure they were referring to the taste but immaculate just about sums it up!

‘Agnello da latte’ from the regions of Lazio and Abruzzo is the Italian lamb everyone wants. The lambs are milk-fed and eaten very young when the meat is pale and tender with an exquisite taste. Italian ingredients work perfectly when served simply and the best Italian lamb recipes are no different!