Lamb is popular in most parts of Italy and forms an essential part of Easter celebrations. The meat will commonly be cooked with fresh rosemary or lemon and grilled, baked or roasted over hot coals to ...
you'll need a 1.4kg/3lb lamb shoulder joint. Rub with a little oil, cover the tin with aluminium foil and roast at 180C/160C Fan/Gas 4 for 4-5 hours, or until the meat is very tender.
Preparations of cooked pork vary from region to region, with it popular in Calabria to grill chops flavoured with pepper and fennel (braciole di maiale) or roasted and stuffed with salt, herbs and ...