Wet roast of suckling lamb (Abbacchio alla Romana) from Italian Food Safari: A Delicious Celebration of the Italian Kitchen by Maeve O'Meara and Guy Grossi

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • RosieB on March 11, 2013

    This is fantastic for a large group. We cooked it in our wood fired oven. It looked very impressive and tasted great. We ave made it a few times and I'll make gain.

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