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Catholic Recipe: Agnello al Forno (Roast Suckling Lamb)


  • 1 suckling lamb (about 8 pounds)
  • juice of 1 lemon
  • 1 pound cooking apples, pared and cored
  • bacon slices
  • whole cloves
  • 6 garlic cloves
  • salt, pepper, ginger
  • 1/4 cup melted butter
  • hot apple juice
  • 1/2 cup heavy cream


Serves: 12

Prep Time: 2 1/2-3 hours

Difficulty: • • • •

Cost: $$$$

For Ages:21+

Origin: Italy


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From Italy we have another version of Roast Lamb, a suckling, stuffed with apples.


Rub lamb with lemon juice inside and out. Wrap apples in bacon slices; secure with a clove. Stuff lamb with apples; secure with skewers. Using paring knife, make small pockets in flesh to insert 3 garlic cloves, each side of lamb. Rub lamb with mixture of salt, pepper, ginger; brush with hot butter. Place lamb on rack in roasting pan. Roast 2 hours at 375┬░, basting every 15 minutes with hot apple juice. Thicken gravy with cream. Strain gravy; pour over lamb. Cut lamb in thick slices before serving.

Yield, 12 servings

Recipe Source: Catholic Cookbook, The by William I. Kaufman, The Citadel Press, New York, 1965