Pecora alla cottora
Pecora alla cottora o callara is an ancient 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 or thyme, laurel, rosemary, onion, garlic, carrot, celery, juniper, pepper and chili. It is cooked from four to six hours. See also 
 Arrosticini
 Italian cuisine
 List of Italian dishes
 List of lamb dishes
 Cuisine of Abruzzo

References 

Lamb dishes
Italian cuisine
Cuisine of Abruzzo