Abbacchio is the Italian term that indicates the lamb slaughtered when it has not yet exceeded 4 weeks of life. Its flesh is pale pink, its weight should not exceed 5 kg, and the ideal season to enjoy it is spring. The best way to cook lamb (an ancient term that was once used only in Lazio) is to roast it on a spit or bake it in the oven, on a bed of potatoes. But it is equally good "alla cacciatora" (stewed with tomato sauce, wine, and aromas), "alla romana" (in the Roman way, with aromatic herbs, garlic, vinegar, and anchovies), and "brodetta" (cooked as a kind of stew with the addition of white wine and, at the end of cooking, beaten egg yolks with lemon juice and flavorings).