lamb meat

In Italian cuisine, 'carne di agnello' refers to the meat from young sheep, and it is often used in various traditional dishes. It is particularly popular during Easter celebrations, where it is served roasted or in stews. The meat is prized for its tender texture and delicate flavor, and it can be prepared in many ways, including grilling, braising, and baking. Italians might pair it with herbs such as rosemary or garlic to enhance its natural taste.