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This is the searchable online international food dictionary with 67,413 terms in 307 languages plus 42,027 plurals.

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The database behind this site was the loving creation of Suzy Oakes, who has since passed away. She is greatly missed. You can see her obituary in the Guardian

A cookbook, featuring Suzy's favourite recipies, is available. People who are interested should contact Mun Flint. Currently, the cost is £12.50 plus postage and packing. All proceeds go to the Suzy Oakes Trust for Mill Road.

Picture of cover of recipe book


Language: Italian

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.

Pronounced: ahb-BAHK-kyoh
Gender: m
Ethnicity: Italian
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

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