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Home » Recipes » Main Course: barbecue roast

Arrosticini Lamb Or Mutton Skewers

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

Recipe Jump to Video

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.

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 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
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:

  • 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 meat prepared by an Italian butcher
  2. Leg of lamb meat

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 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

mutton arrosticini on a table top grill

Lamb

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

Mutton

Mutton: Turn them until they cook on all sides

Lamb

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

Mutton

mutton arrosticini on a paper with pear and stale bread

Lamb

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.

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 tip

  • 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 mutton kebab

📋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.
Prep Time 10 minutes
Cook Time 15 minutes
⏲️Total Time 25 minutes
Servings: 6 people
Print Rate SaveSaved!
Author: Laura Tobin

Ingredients
  

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

  • Skewers for Grilling
  • Table Top Griddle BBQ
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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

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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: 418kcal | Protein: 21g | Fat: 37g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Cholesterol: 97mg | Sodium: 76mg | Potassium: 273mg | Calcium: 20mg | Iron: 2mg
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Laura Giunta Tobin

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