Abbacchio, or milk-fed lamb, has been a Roman springtime delicacy since ancient times, and it is no different today - this festive dish is traditionally prepared for Easter, usually accompanied by roasted potatoes. The lamb is first marinated and then slowly stewed with rosemary, sage, garlic, white wine, vinegar, and anchovies (a modern age replacement for garum, a fish sauce made with fermented and salted anchovies, widely used in ancient Roman cuisine.) The result is exquisitely tender, very aromatic, and slightly sweet meat with a sharp, strong, and salty kick.