The name of Abbacchio Romano refers to male or female lambs of the following sheep breeds: Sarda, Comisana, Sopravissana, Massese Merinizzata Italiana and their crossbreeds, all born and bred within the Lazio region, namely the province of Rome. The lambs are pastured in the wild or semi-wild and must be fed with breast milk which may be supplemented with natural foods or wild plants. Considered a specialty of traditional Roman cuisine, Abbacchio lamb can be prepared in many different dishes.

The animals are slaughtered at a maximum age of 40 days, when the meat is firm in texture yet very tender, lightly marbled with fat and when it has a particularly delicate taste. In Lazio, the season of Abbacchio Romano begins in the fall and ends in spring, when lamb meat is traditionally served during Easter festivities.