Pecora alla callara

{{Short description|Italian skewered lamb dish}}

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{{Infobox food

| name = Pecora alla callara

| image = File:Pecora_ajo_cotturo_Antrosano.jpg

| image_size =

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| alternate_name =

| country = Italy

| region = Abruzzo

| creator =

| course = Secondo (Italian course)

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| main_ingredient = Lamb

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}}

Pecora alla callara (in the Teramo area), pecora alla cottora, pecora cutturo (in the L'Aquila area) or pecora ajo cotturo (in the Marsican area) 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.{{Cite web|url=https://lifeinabruzzo.com/shepherds-bounty-il-coatto-pecora-alla-callara/|title=Shepherd's Bounty - Il Coatto / Pecora alla Callara|first=Sam|last=Dunham|date=October 10, 2020|website=LifeInAbruzzo - Cherry-pick Abruzzo the Easy Way}}

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 – thyme, laurel, rosemary, onion, garlic, carrot, celery, juniper berries, pepper, and chilli pepper. It is cooked from four to six hours.{{Cite web|url=https://www.eccellenzedabruzzo.it/la-pecora-alla-callara/|title=La pecora alla callara|first=Eccellenze|last=d'Abruzzo|date=July 22, 2016}}