Coratella alla Marchigiana is a lamb offal dish with white wine and herbs from the Marche region of central Italy and then finished with beaten egg and grated pecorino (a hard, salty sheep’s milk cheese). The offal used is the full pluck of a young lamb – heart, lungs, liver,…

O Ruot’ ‘O Furn is a traditional Neapolitan Easter lamb dish from Italy’s Campania region. This one pot family recipe includes lamb baked with with potatoes, tomatoes and peas and it is a family favourite at the easter table. Lamb is synonymous with Easter. As in most countries,…