Agnellino al Forno (Roasted Whole Baby Lamb)

(from Lucianolinda’s recipe box)

This recipe is an old one. I haven’t ever tried it, and doubt I ever will.

Source: Better Homes and Gardens

Serves 8 people

Categories: Lamb- Mutton Main Dish

Ingredients

  • 1 baby lamb (about 8 lb.)
  • 12 strips bacon
  • 3 large tart apples
  • 6 cloves garlic
  • 2 whole cloves
  • 1 large onion, sliced
  • salt and pepper to taste

Directions

  1. Have lamb cleaned, dressed and split for stuffing. Rub lightly inside and out with salt and pepper. With point of sharp knife, make 3 small openings in each side of lamb, insert small bits of bacon and garlic. Stuff lamb with three whole peeled apples, 4 stripes of bacon and 2 whole cloves. Sew or skewer opening together.
  2. Place lamb in roasting pan; put balance of bacon strips and onion over it; brown in hot oven about 30 minutes. Baste frequently until whole lamb is golden brown. Then lower heat; roast about 1 1/2 hours or until tender. Baste occasionally, if pan becomes dry, add a little water. Serve very hot.

  3. If preferred, lamb may be broiled over charcoal on spit.

  4. At Easter time whole baby lambs may be purchased from Italian butchers, or look for a Middle Eastern or Kosher grocery.

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