abbacchio (baby lamb)

L’abbacchio: The meat of a young lamb. Typically slaughtered while still milk-fed yielding a very pale meat with a delicate flavor. A specialty of Rome. Compare with agnello (lamb).

gli abbacchi plural

al sangue (rare)

Al sangue (adj): Rare. Used in reference to degree of doneness of cooked meat. Literally, “bloody.”

ovini (ovine)

Gli ovini: A collective term for sheep, goats, lambs and kids. Also may refer to mutton, though in English “mutton” refers specifically to the meat rather than the animal. “Ovine” is not common in English cooking writing, though bovine, referring to cattle is common.