Agnello al Latte con Erbette di Campo Molisano
Molise — widespread, Easter tradition
Milk-braised lamb from Molise — young abbacchio braised in whole milk with wild herbs (nepitella, wild thyme, and bay) until the milk reduces to a pale, curd-like sauce around the tender pieces. The milk's lactose gently browns the lamb exterior during the final stage of cooking, creating a golden-white coating. This is a traditional spring Easter preparation in Molise, celebrating the season of new birth — milk and young lamb together. The flavour is delicate, creamy, and herbally perfumed.