Pecora alla callara

Pecora alla callara, pecora alla cottora, pecora cutturo or pecora ajo cotturo is an ancient lamb recipe typical of the Abruzzo tradition, widespread above all in the mountains, particularly in the Marsican area, in the L'Aquila basin, and in the Monti della Laga area.
Being a poor and typical dish of the mountains and open places, during cooking various aromatic herbs are added that the shepherds had at their disposal – thyme, laurel, rosemary, onion, garlic, carrot, celery, juniper berries, pepper, and chilli pepper. It is cooked from four to six hours.