Sheep-farming has always been one of the most prolific and productive activities in Sardinia. As a result of this very old tradition, there are currently about 5 million Sardinian lambs on the island!
The meat is a high quality food, organic and rich in protein. It is lean, tender, easily digestible, and above all, its aromatic taste recalls the wild herbs that the animals have been grazing freely in the fields. The best way to cook the lamb is in the oven, but it can also be prepared on the grill or in a pan, seasoned with local white wine, garlic, olive oil and herbs. A unique delicacy!
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