L’abbacchio is a Roman dish of roasted lamb that is traditionally cooked in chunks. Here’s a version using a whole leg. I tend to cook it for less time than the Romans do, but that’s more to do with the quality of lamb I can get, and personal preference, than anything else. You can add a chopped anchovy fillet with the vinegar, but I tend to do it without.L’abbacchio is a Roman dish of roasted lamb that is traditionally cooked in chunks. Here’s a version using a whole leg. I tend to cook it for less time than the Romans do, but that’s more to do with the quality of lamb I can get, and personal preference, than anything else. You can add a chopped anchovy fillet with the vinegar, but I tend to do it without.