Lamb Stewed with Rosemary (Abbacchio alla Cacciatora)

The first Romans were shepherds, which means that lamb has been the favorite meat here for close to three thousand years, just as the local cheeses have long been made from sheep's milk. Nearly every trattoria offers abbacchio al forno (roasted baby lamb) or scottadito (tiny grilled chops). Traditionally, no part of the animal goes to waste, and even today butcher shops display lambs' heads and menus offer organ meats such as coratella (heart, liver and lungs) and animelle (sweetbreads). This recipe is inspired by the version served at Ristorante Checchino dal 1887, in the Testaccio quarter.
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