Arrosticini Lamb Or Mutton Skewers

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.

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 so as not to waste food.

Cooking methods and traditions are 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, and sprinkled with 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.

Jump to:

• Ingredients
• Instructions
• Substitutions
• Equipment
• Storage
• Side dishes
• Top tip
• 📋Arrosticini Lamb Or Mutton Skewers

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:

• 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.

Instructions

I make two types of Arrosticini:

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

Using leg of lamb

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

Mutton

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

2. Turn them around until they cook evenly on all sides

3. Serve immediately while still warm

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.

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.

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.

Side dishes

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

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