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One of the traditional meats of this area is lamb that is bred by local shepherds and is then prepared according to different recipes. One of the most original is that of the Aged Lamb in which meat is added to an egg sauce.

The lamb is cut into small pieces and cooked in a pan with the classic flavours: garlic, oil, rosemary and chilli. Halfway through cooking, a glass of wine is added and evaporated.

At the end of cooking a sauce prepared separately made with eggs, salt, pepper and lemon is then added. It is poured on the lamb in the pan but without further heating. It is served immediately after heating.