- Roast suckling pig

- Lamb

- Boiled mutton

- Cordula

- Horse and donkey

  meat

- Lamb's trotters

Lamb

As well as suckling pig, lamb too is a symbol of Sardinian cookery. The most important animal on the island, it can satisfy the most demanding of palates as it can be prepared  in a variety of ways: roasted, stewed with artichokes, stewed with olives.

As for suckling pig a distinctive peculiarity of Sardinian lamb is the young age at which the animals are slaughtered which produces tender and  very tasty meat. The European Community has awarded Sardinian Lamb the title of IGP (protected geographical identity).