Can I use lamb chops instead of shoulder?
You can, but shoulder or neck is better for braising — more collagen, more flavour. If using chops, cut the covered cook time to around 20–25 minutes or you'll dry them out.
Italian · dinner
Abbacchio Brodettato — Roman Easter Lamb in Egg-Lemon Sauce
#italian#lamb#roman#easter#lazio
80m
Total time
4
Servings
610
kcal
medium
Difficulty
Jul 7, 2026
INGREDIENTS.
4
Meat
- 1.2 kg bone-in lamb shoulder, cut into 5–6 cm chunks
- 100 g guanciale, cut into lardons
Pantry
- 2 tbsp extra-virgin olive oil
- 200 ml dry white wine
- 300 ml chicken or lamb stock
Produce
- 1 medium white onion, finely sliced
- 45 ml lemon juice, freshly squeezed
- 20 g fresh flat-leaf parsley, roughly chopped
Dairy
- 3 large egg yolks
Spice
- to taste salt
- to taste black pepper, freshly ground
THE METHOD.
tap to check off
0/10 done
FAQ · Things people ask
About this recipe.
What does 'brodettato' mean exactly?
It means 'in a little broth' and refers specifically to the egg-yolk-and-lemon thickening technique. It's the Roman cousin of Greek avgolemono, likely inherited via Rome's long-established Jewish community and Mediterranean trade.
Why is this an Easter dish?
Young milk-fed lamb (abbacchio) is a springtime product in Lazio — the animals are born in late winter and were traditionally slaughtered just before Easter. Outside Italy, any young lamb under three months is the right call.
Can I make this without guanciale?
Pancetta is the obvious substitute and barely changes the result. In a pinch, a knob of lard or just olive oil works — you lose some porky depth but the dish holds together fine.
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