Mutton steaks (barzigole)
Ristorante Casa Maffei da Natale

Type of recipe: Main courses



Quantities for 1 person:

  • 2 small mutton steaks, weighing about 100g each
  • salt, rosemary and garlic

Preparation method:

Place the small steaks in a bowl and season with the salt and chopped rosemary and garlic. Leave to season and marinade for about 10/15 days. Remove and grill. Serve with fresh rosemary and a drizzle of olive oil.


“Barzigole” are small steaks obtained by cutting the best parts of the sheep. Mutton is also used in these areas to prepare a selection of cold cuts. The mature haunch is called a “violin”, due to the shape it takes when cured, and cured shoulder of mutton is also popular.