Abruzzo lamb in egg and cheese sauce (Agnello cacio e ova)

1. For this preparation in which the egg is not fully cooked, use only pasteurised eggs or the specified pasteurised egg-white or yolk product. Cut the lamb shoulder into 4-5 cm pieces (bony pieces can be used too) and trim off any thick layers of fat.

2. In a wide pan, fry the crushed garlic and rosemary in the olive oil for 1 minute, then add the lamb and brown it on all sides over high heat; season with salt and pepper.

3. Pour in the white wine, let it bubble away, then cover and simmer over low heat for 50-60 minutes until the meat is tender; add a splash of water if it dries out - there should be just a little thick liquid left at the end.

4. Meanwhile, beat the eggs in a bowl with a fork together with the grated pecorino, lemon juice, parsley and a pinch of pepper.

5. Take the pan off the heat, remove the garlic and rosemary, let it cool for 1 minute, then pour the egg mixture over the meat and stir constantly so the heat of the meat thickens it to a creamy sauce.

6. Serve at once while the sauce is creamy - as an Easter dish it's served with spring vegetables such as braised peas or artichokes.

Tip: Don't stir the eggs into the meat over the heat or they'll turn into scrambled eggs: the residual heat of the pan is just enough for a silky sauce.