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Lamb with Peas #78 (with garlic, rosemary and tamato sauce)
Originated from: Italy
Occasion: Any time & special times
Contributed by: Taken from "The Italian Cook Book" by Maria Gentile (1919)

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Minuta alla Milanese #123 (Lamb's Sweetbread with Chablis and herbs)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Cook's Decameron" by W.G. Waters (William Heineman, 1920)

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Animelle al Sapor di Targone #124 (Lamb's fry with sweetbread, ham and herbs)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Cook's Decameron" by W.G. Waters (William Heineman, 1920)

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Petto di Castrato all' Italiana #90 (Breast of Mutton)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Cook's Decameron" by W.G. Waters (William Heineman, 1920)

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Petto di Castrato alla Salsa piccante #91 (Breast of Mutton)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Cook's Decameron" by W.G. Waters (William Heineman, 1920)

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Tenerumi d'Agnello alla Veneziana #93 (Tendons of lamb with onions and stock)
Originated from: Venice, Italy
Occasion: Any time
Contributed by: Taken from "The Cook's Decameron" by W.G. Waters (William Heineman, 1920)

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Leg of Mutton in Casserole #72 (with bacon, onion, greens and tomatoes)
Originated from: Italy
Occasion: Any time & special times
Contributed by: Taken from "The Italian Cook Book" by Maria Gentile (The Italian Book Co., 1919)

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Agnello o Capretto in Casseruola/Lamb or Kid Pot Roast
Originated from: Italy
Occasion: Special times
Contributed by: Taken from "Italian Cooking" by Dorothy Daly

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Mutton Cutlets and Filet of Veal #84
Originated from: Italy
Occasion: Any time & special times
Contributed by: Taken from "The Italian Cook Book" by Maria Gentile (1919)

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Shoulder of Lamb #79 (with onions)
Originated from: Italy
Occasion: Any time & special times
Contributed by: Taken from "The Italian Cook Book" by Maria Gentile (1919)

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