The Roman-style lamb is one of the iconic dishes of traditional Lazio cuisine, deeply tied to peasant history and Easter celebrations. Made with young, tender, and flavorful lamb meat, it is slowly cooked with garlic, rosemary, white wine, and anchovies, simple ingredients that enhance the bold taste of the meat without overshadowing it.
This recipe represents the essence of Roman cuisine: few elements, great character, and respect for the raw material. Roman-style lamb is a rich and fragrant main course, perfect to serve with rustic sides like artichokes or potatoes, ideal for Sunday lunches or special occasions. By following the traditional steps, you get tender and juicy meat, enveloped in an intense and irresistible cooking sauce.
Roman-style lamb is a preparation that belongs to the culinary tradition of Rome and the Roman countryside and should not be confused with other regional lamb recipes widespread in Central Italy. In the authentic Roman version, there are no tomatoes, onions, invasive spices, or elaborate marinades: the recipe is based on a few precise ingredients, chosen to respect and enhance the natural flavor of the milk-fed lamb.
This preparation originated as a pastoral dish, linked to transhumance and the local consumption of young lamb, and has remained unchanged over time in its simplicity. The use of anchovies is a distinctive feature of historical Roman cuisine, capable of adding savoriness without distorting the meat, while garlic and rosemary play a measured and recognizable aromatic role.
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- Difficulty: Medium
- Cost: Moderate
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2.2 lbs lamb (in pieces)
- 4 anchovies in oil
- 1 cup dry white wine
- 2 cloves garlic
- 4 tbsp extra virgin olive oil
- 1 sprig rosemary
- to taste salt
- 1/4 cup white wine vinegar
Tools
- 1 Pot
- 1 Bowl
- 1 Cutting board
- 1 Knife
Procedure
Heat the oil in a large pot with a clove of garlic and the anchovies. Add the lamb and brown it over high heat.
Pour in the white wine and once the alcohol has evaporated, season with salt.
Cook covered, adding a ladle of hot water if necessary, for about 40 minutes. Meanwhile, chop the rosemary after washing and drying it. Grate the garlic and combine in a bowl.
Add it to the lamb and let it flavor for a few minutes.
Add the vinegar and let it evaporate uncovered. Once the alcohol has evaporated, remove from heat.
Serve immediately or store in the fridge once cooled.
Tips
Roman-style lamb can be stored in the refrigerator for 2 days, sealed in an airtight container and completely covered by its cooking sauce. Before serving it again, it is advisable to gently reheat it in a pan, adding a tablespoon of water if necessary.
Freezing is not recommended: the lamb meat, being very young, tends to lose texture and juiciness once thawed, compromising the final outcome of the dish.
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