If there is a scent that tells the story of Sundays and holidays in Sardinia, it is Lamb Fricassée (Agneggiù a sciuscella). A seemingly simple recipe that embodies the essence of our island: incredibly tender meat, the strong character of lemon, and the creaminess of egg.

But before turning on the stove, we must understand why this dish is so special.

Sardinia: Land of Shepherds and Excellence 🐑

It's not a cliché: Sardinia is truly the island of sheep. With over 3 million heads (almost two sheep for every inhabitant!), our land boasts a millennial pastoral tradition dating back to the Nuragic era.

The quality of this dish comes from the farming method: Free-Range Grazing. Unlike intensive farming, Sardinian sheep live outdoors, feeding on wild herbs of the Mediterranean scrub (thyme, myrtle, rosemary). This natural lifestyle has two direct consequences that make our cuisine unique:

Sardinian Lamb IGP: The meat is leaner, rich in Omega-3, and incredibly tasty. It lacks that strong "wild" flavor typical of adult sheep but maintains a unique sweetness.

The Primacy of Pecorino: From these flocks comes Sardinia's white gold. We are the world's largest producers of Pecorino Romano PDO and the prized Pecorino Sardo PDO.

When you cook lamb in Sardinia, you are not just preparing a meal. You are honoring the work of generations of shepherds who have preserved this landscape.

👨‍🍳 The Recipe: Lamb Fricassée (The Correct Way)

Note from the Chef at Villa Malvasio: The real fricassée relies on the balance between the cooking juices and the egg. Here is how to get it creamy and not "scrambled".

Ingredients for 2/3 people:

• Lamb: 500/600 g (mixed shoulder and leg, cut into small pieces)
• Eggs: 2 yolks (or 1 whole and 1 yolk)
• Lemon: 1 (juice, filtered)
• White Wine: Half a glass (Vermentino di Sardegna is ideal)
• Aromatics: Fresh parsley, a sprig of rosemary (optional), garlic.
• Condiments: Sardinian EVO oil, salt, pepper.

Step-by-Step Procedure:

1. Browning: In a large pan, heat the extra virgin olive oil with a crushed clove of garlic (remove later). Add the well-dried lamb pieces and brown them over high heat until golden on all sides. This seals the meat.
2. Cooking: Deglaze with white wine and let the alcohol evaporate. Lower the heat, season with salt, and cover. Cook gently for about 30-40 minutes.
3. Tip: If the meat dries out too much, add a ladle of hot water or vegetable broth. The meat must become tender, almost falling off the bone.
4. The Secret of the Cream (The Fricassée): While the lamb is cooking, beat the eggs in a bowl with the filtered lemon juice, a pinch of salt, pepper, and plenty of chopped parsley.
5. The Final Touch: When the lamb is cooked and the juices have reduced (but not dried out!), turn off the heat.
   1. Warning: This is the crucial step. Pour the egg mixture over the meat with the heat off, stirring quickly. The residual heat of the meat will cook the egg, making it a velvety cream. If you leave the heat on, the egg will scramble, and you'll have an omelet!

Serving Suggestion: Serve very hot. Lemon Lamb is perfect accompanied by Sardinian spiny artichokes (in winter) or roasted potatoes.

🍷 Wine Pairing: The acidity of the lemon and the richness of the lamb call for a structured white wine or a young red. We recommend a fresh Vermentino di Gallura Superiore or a young Cannonau di Sardegna served slightly chilled.