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searchable online international food dictionary with 61,500 terms in 302 languages plus 12,690 plurals.
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The database behind this site was the loving creation of Suzy Oakes, who sadly passed away on 31st July 2011. She will be greatly missed.
A cookbook, featuring Suzy's favourite recipies is now available. People who are interested should contact Mun Flint on firstname.lastname@example.org. Currently, the cost is £12.50 plus postage and packing. All proceeds go to the Suzy Oakes Trust for Mill Road.
Description: Roman unweaned, milk-fed spring lamb, killed between 30 and 60 days old and weighing between 6.3-9 kg (14 to 20 lb). The meat is very tender and pale, almost like chicken. This is an Easter treat as the lambs reach the right age around that time. They are usually spit-roasted and the meat is always well done.
Most frequent country: Italy
Also known as: agnellino di latte
See places: Italian food and cuisine
See foods and dishes: abbacchio aglio e aceto, abbacchio arrosto, abbacchio brodettato, abbacchio alla cacciatora, abbacchio e carciofi, abbacchio al forno con patate alla romana, abbacchio con olive all'abruzzese, abbacchio alla romana, abbacchio allo scottadita, abbacchio allo spiedo, agnello, animelle d'abbacchio, braciolette d'abbacchio, costoletta d'abbacchio alla griglia, lattonzolo
Other web reference:
Big-Italy-map.co.uk by Tourizm Maps & Copy; 2006