[5] There are disagreements regarding the origin of the term: Throughout central Italy, including Sardinia, pastoralism was the main source of meat.

Since ancient times, abbacchio has been one of the staple foods of the Lazio region, especially for rural communities, whose consumption at the table was considerable.

[5] The tradition of consuming abbacchio spread in ancient times where mainly adult sheep were slaughtered.

[5] In ancient times, sheep was eaten during work in the countryside, while abbacchio was consumed only during the Easter holidays.

At the end of cooking the abbacchio in the oven, a sauce based on anchovies and aromatic herbs is added.

The Italian term scottadito ('finger burner') is used to define the recipe because this dish must be enjoyed very hot to appreciate its softness but, consequently, at the risk of burning your fingers.

[5] The abbacchio is browned with lard or olive oil, and with chopped ham and onion, salt and pepper.

The Paschal Lamb of the New Testament is in fact, for Christianity, the son of God Jesus Christ.