Agnello al rafano is a traditional dish originating from the Friuli-Venezia Giulia region. The dish is usually made with a combination of lamb (leg or shoulder), horseradish, stock, wine vinegar, onions, thyme, bay leaves, parsley, butter, oil, salt, and pepper.

The butter, oil, onions, thyme, bay leaves, stock, vinegar, salt, and pepper are slowly boiled in a casserole dish, and the meat is then added to the mixture. The combination is covered and simmered over medium heat until the meat becomes very tender.

If properly prepared, there should be little to no liquid left in the pan near the end of cooking. The butter is mixed with the horseradish and parsley, and the sauce is cooked shortly before it's poured over the lamb. Agnello al rafano (also called agnello al cren) is always served hot.