Pecora alla Brace

**Pecora alla Brace** (grilled mutton) is a rustic dish from the mountainous regions of central Italy, particularly Abruzzo and Lazio, where sheep farming has deep roots. The name translates to “sheep on the coals,” reflecting the traditional method of cooking mature mutton over a wood or charcoal fire. Key ingredients include generous cuts of mutton, extra-virgin olive oil, fresh rosemary, garlic, salt, and black pepper—sometimes enhanced with a splash of white wine or lemon. A great version relies on patience: the meat must be marinated for hours to tenderize and absorb flavours, then cooked slowly over moderate coals until the exterior is charred and the interior remains succulent without becoming dry. The subtle smokiness and a faint bitterness from singed herbs distinguish a masterful preparation from a merely charred one.

In Frattoli, Italia, **Bar Ristoro Trattoria Monti della Laga**—as highlighted by the food community *Sentieri Golosi*—is celebrated for its take on Pecora alla Brace, serving it as a centrepiece of local mountain cuisine. Regional variations exist throughout the Apennines: some cooks add chilli flakes or fennel seeds to the marinade, while others prefer a simple salt-and-rosemary rub. In Sardinia, a similar dish called *pecora alla griglia* uses myrtle or juniper for aromatics. Whether enjoyed at a trattoria or cooked over an open fire in a shepherd’s *stazzo*, Pecora alla Brace remains a testament to the art of transforming robust, older meat into a deeply flavoured, convivial meal.