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    Home » Recipes » Main Course: barbecue roast

    Arrosticini Lamb Or Mutton Skewers Recipe From Abruzzo

    Published: Feb 3, 2023 · Modified: Jul 29, 2023. This post may contain affiliate links. Please read my disclosure policy.

    Recipe Jump to Video
    Arrosticini pin
    Arrosticini pin
    Arrosticini pin

    Arrosticini, in dialect also known as Rustelle or Speducci, are individual skewers of mutton or lamb cooked on a charcoal grill; classic street food from the Italian region of Abruzzo located east of Rome. They were born as a simple lunch for the shepherds while away from home, herding their flocks in the mountains for days. These Arrosticini Abruzzesi were basic meals made with small pieces of meat from their flock, tree pears, and stale bread. What makes these smoky morsels of lamb unique and tender is how they are cut and their bbq aroma, perfect for a barbecue party

    Arrosticini lamb and mutton on a cutting board

    Shepherds would spend many days way in the mountain herding their flocks.

    Having to feed themselves with what they had, they became very creative in making a hard piece of meat tender and flavorful.

    They cut old sheep's meat into small pieces to not waste food.

    The Arrosticini recipe is a cooking tradition handed down from father to son.

    They use sheep or mutton meat, while some prefer to use lambs.

    The meat of all muscles is fine, including the thighs, shoulders, neck, and loins.

    They are cut into cubes and cooked on a grill called Rustrellara, but any barbecue is fine.

    The Arrosticini are seasoned with local herbs, usually a sprig of fresh basil or a rosemary branch, and sprinkled with salt oil and black pepper.

    For more lamb recipes, you can check: crown roast of lamb, shank lamb ragu, and for more recipes to cook on the barbecue, you can check Brazilian Picanha, and chicken spiedini.

    If you want to know  more about the rich history of this region of Italy, Abruzzo you can read the article: History of Italian food by region or Italian street food by region

    Jump to:
    • Ingredients
    • Instructions
    • Substitutions
    • Equipment
    • Storage
    • Side dishes
    • Top tips
    • 📋Arrosticini Lamb Or Mutton Skewers
    Lamb arrosticini on a cutting board and mutton in the background

    Ingredients

    The meat

    • Sheep, mutton, or lamb: traditionally, they were made with a cheap cut of mutton meat from a young ewe (female called Ciavarra) or wether (castrated male called Castrato). Now lamb is often used. You can use any cut of meat thighs, shoulders, neck, and loins. Best if there is some fat.

    To find out more about cuts of meat, you can read the article: Lamb cuts In French and Italian

    Herbs and seasoning

    Traditionally the seasoning was kept very simple and made with what they had.

    The only extra ingredient you need: 

    • Herbs: basil or rosemary, you can also use thyme
    • Salt
    • Extra virgin olive oil is optional. As layers of fat alternate the meat, it is not necessary to season them with olive oil

    See recipe card for quantities.

    Mutton

    Italian butchers sell them already put on skewers

    mutton Arrosticini how they sell them in Italy

    Lamb

    You can cut them yourself or ask the butcher to cut them

    lamb cut into chunks in a bowl

    Instructions

    I make two types of Arrosticini:

    1. Mutton prepared by an Italian butcher
    2. Leg of lamb meat or lamb shoulder

    Using leg of lamb

    leg of lamb on a cutting board with a knife
    1. For this recipe, I use a leg of lamb
    cut the meat of the lamb in small cubes
    1. Cut the meat of the leg of lamb into small cubes about 1.5 in - 4 cm

    Hint: you can use the meat left on the bone to make a shank lamb ragu.

    lamb in chunks in a bowl
    1. Let them marinate with a sprinkle of salt, extra virgin olive oil, and a sprig of rosemary for a few hours
    lamb chunks on skewers
    1. Insert the meat into skewers

    Mutton

    mutton arrosticini with a sprig of rosemary on top
    1. In Italy, they sell Arrosticini already in the skewers
    marinate the mutton with olive oil and rosemary
    1. Let them marinate with a sprig of rosemary.

    Hint: you can drizzle some olive oil but it is not necessary as the meat is already layered with fat

    Cooking them

    1. Lay them on a hot grill or bbq

    Mutton skewers

    mutton arrosticini on a table top grill

    Lamb skewers

    lamb arrosticini on a table top grill
    1. Turn them around until they cook evenly on all sides

    Mutton skewers

    Mutton: Turn them until they cook on all sides

    Lamb skewers

    Lamb Turn them until they cook on all sides
    1. Serve immediately while still warm

    Mutton skewers

    mutton arrosticini on a paper with pear and stale bread

    Lamb skewers

    lamb arrosticini on a cutting board

    Substitutions

    You can use this cooking method with any other type of meat, including chicken, pork or beef.

    Here you can find the recipe for chicken spiedini, you can also call them chicken Arrosticini.

    bbq chicken spiedini

    Equipment

    To make these Arrosticini, you will need some meat skewers for the grilling and a rectangular skillet, a grill or a barbecue.

    I found this Table Top Griddle BBQ very handy as you can place it on the table and everyone can grill their own.

    I prefer to use metal skewers, but you can also use bamboo skewers. 

    Steep them in cold water for a coupe of hours before cooking them so they don't burn.

    lamb over a table top grill

    Storage

    These Arrosticini are best eaten still warm, just off the barbecue. However, they store well in the fridge for up to two days.

    You can add them to a salad or eat them in a wrap.

    mutton arrosticini on a paper with pear and stale bread

    Side dishes

    I like to serve these Arrosticini with a selection of cold dishes, my favorite: roasted peppers, Tabbouleh, grilled vegetables.

    lamb arrosticini on a cutting board

    Top tips

    • You can use any cut of meat thighs, shoulders, neck, and loins. Best if there is some fat.
    • You can use the meat left on the bone to make a shank lamb ragu.
    • As layers of fat alternate the meat, it is not necessary to season them with olive oil
    lamb arrosticini on a plate

    If you are making any of these Arrosticini Lamb Or Mutton Skewers, leave your comment below I would like to hear from you. You can find more delicious ideas if you FOLLOW ME on Facebook, YouTube, or sign up to my newsletter.

    Arrosticini Lamb Or Mutton Skewers Recipe From Abruzzo

    📋Arrosticini Lamb Or Mutton Skewers

    5 from 1 vote
    Laura Tobin
    Servings 6 people
    Prep Time 10 minutes mins
    Cook Time 15 minutes mins
    Total Time 25 minutes mins
    Print Recipe Save Saved! Pin Recipe
    Arrosticini, in dialect also known as Rustelle or Speducci, are traditional barbecued skewers of mutton or lamb, street food from Abruzzo. They were born as a simple lunch for the shepherds while away from home, herding their flocks in the mountains for days. Arrosticini was a basic meal made with the meat from their flock, pears from the trees, and stale bread. What makes them so unique and tender is how they are cut and cooked, perfect for a barbecue party.
    Prevent your screen from going dark

    Equipment

    • Skewers for Grilling
    • Table Top Griddle BBQ

    Ingredients
     

    • 1 lb lamb
    • 1 lb mutton
    • salt
    • 1 sprig fresh rosemary

    Instructions
     

    Cut the lamb

    • Cut the meat of the leg of lamb into small cubes about 1.5 in - 4 cm
      1 lb lamb, 1 lb mutton

    Marinate

    • Let them marinate with salt, extra virgin olive oil, and a sprig of rosemary for a few hours
      salt, 1 sprig fresh rosemary
    • Insert the meat into skewers

    Grill

    • Lay them on a hot grill or bbq
    • Turn them around until they cook evenly on all sides
    • Serve immediately while still warm

    Video

    Notes

    • You can use any cut of meat thighs, shoulders, neck, and loins. Best if there is some fat.
    • You can use the meat left on the bone to make a shank lamb ragu.
    • As layers of fat alternate the meat, it is not necessary to season them with olive oil

    Nutrition

    Calories: 418kcalProtein: 21gFat: 37gSaturated Fat: 16gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gCholesterol: 97mgSodium: 76mgPotassium: 273mgCalcium: 20mgIron: 2mg
    Tried this recipe?Please consider Leaving a Review!
    important notes on ingredients

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    Laura Giunta Tobin

    Hi, I’m Laura. Welcome to my blog! While many talk about Italian food, I’ve lived it firsthand. Here, I share real Italian home cooking, just as it’s made in Italy. Won’t you join me?

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