Abbacchio, or milk-fed lamb, has enjoyed prominence in Roman cuisine since ancient times. Primarily eaten in the spring, this festive dish is still prepared as part of Easter celebrations across Lazio. In the traditional recipe, cuts of lamb are marinated with wine, vinegar and anchovies (an ingredient favoured by the Ancient Romans), and served with potatoes. The term ‘abbacchio’ is derived from the root ‘bacchio’, denoting the long pole or staff used for herding livestock. Lazio, and particularly Rome, have long been renowned for the production of high-quality meat (especially that of sheep, goats and pigs, which have been tended there for thousands of years).
In tribute to Rome’s exceptional abbacchio, we present our sumptuous lamb ragù. This dish is packed with flavour, in part because of the supreme quality of the meat used, but also because of the wonderful aromatics infused during the cooking process. To accentuate the natural, sweet aroma of the meat, we infuse the ragù with a bouquet garni (‘’garnished bouquet’’ in French, denoting a bundle of herbs tied together during cooking) of rosmarino (rosemary), timo (thyme), and - in a nod to the British culinary tradition - un po ‘di menta (a hint of mint).
The paccheri pasta served with this sauce is robust enough to hold up to the rich sauce, gathering up pockets of ragù in its cavernous interiors.
Note: Please consume or freeze our pasta and sauces within 2 days of delivery.
Please note: our photography is for illustrative purposes only & may not necessarily reflect the finished dish.
Durum WHEAT Semola, WHEAT Flour, EGG, Rice Flour
Lamb Shoulder & Red Wine Ragù (160g):
Lamb Shoulder (33%), Tomato, Water, Onion, Carrot, CELERY, Lamb Stock (contains CELERY seeds), Red Wine (SULPHITES), Extra Virgin Olive Olive, Mint, Salt, Garlic, Sugar, Rosemary, Bay Leaf, Thyme, Black Pepper
Italian Grated Cheese (8g):
MILK, Salt, Rennet (Microbial Coagulant), EGG Lysozyme