Ristorante Da Ottavio
Ingredients and quantities

Quantities for 4 people:

  • 1kg lamb (shoulder, leg, rib-loin)
  • 50g fresh sage  
  • 1 clove garlic
  • salt and pepper
  • ½ glass white wine vinegar
  • 3 tablespoons extra-virgin olive oil 
Accompanying wines:
Romagna DOC Sangiovese

Lamb cacciatore

Type of recipe: Main courses


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Preparation method:

Cut the lamb into pieces and place it in a pan with the olive oil. Add salt and pepper to taste. Cook over a low heat, keeping an eye on the meat as it cooks. When ready, add chopped sage and garlic. After a few minutes, splash with the vinegar and serve piping hot.



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