Dish

Pecora al cotturo

Baked sheep

Pecora al cotturo is made by first digging a pit in the ground and lining it with stones. A leg of lamb is then placed in the pit, along with potatoes, onions, and other vegetables. The pit is then covered with dirt and left to cook for several hours. The lamb and vegetables are then removed from the pit and served. The dish is typically seasoned with garlic, rosemary, and other herbs, giving it a rich and savory flavor.

European cuisine› Mediterranean cuisine› Italian cuisine

Meat Dish› Lamb/Mutton Dish

Origins and history

Pecora al cotturo has its roots in the southern Italian region of Calabria. The dish is believed to have originated in the 16th century and was a favorite of shepherds and farmers. Today, it is a popular dish throughout Italy and is often served at family gatherings and celebrations.

Dietary considerations

Dairy-free

Variations

Pecora al cotturo can be made with different cuts of lamb, such as lamb chops or lamb shanks. Some variations also include the addition of other vegetables, such as bell peppers or zucchini, to the pit.

Presentation and garnishing

Pecora al cotturo is typically served on a large platter, with the lamb and vegetables arranged in a circular pattern. The dish can be garnished with fresh herbs, such as parsley or thyme, and a sprinkle of sea salt.

Tips & Tricks

To ensure that the lamb is cooked evenly, be sure to place it in the center of the pit and surround it with the vegetables. Also, be sure to let the lamb rest for a few minutes before serving to allow the juices to redistribute.