The portal of the Rome Chamber of Commerce for agritourism and the local area

Roman recipes

Hunter style lamb


1 kg lamb haunches
40 g lard or extra virgin olive oil
2 anchovies
½ glass of white vinegar
2 cloves of garlic
rosemary, sage,
salt, pepper

Cut the lamb into small pieces and brown it on a strong flame in the lard (or oil). Add salt and pepper, then leave it to cook for 45 minutes with minced garlic, sage, rosemary and two boned anchovies (scrape the salt off first).  Add  the vinegar and ½ glass of water.
Cover the pan with a lid, lower the flame and cook.
Serve hot.

Related to: Secound courses