càglàd

Càglàd is a traditional dish originating from the mountainous regions of Sardinia, an island off the coast of Italy. It is a hearty and rustic meal primarily made from slow-cooked lamb or goat, often with bone-in cuts to enhance the flavor and texture. The meat is typically seasoned with local herbs such as rosemary and myrtle, which are abundant in the Sardinian landscape.

The preparation of càglàd is a labor-intensive process, usually involving a long braising period in a heavy pot, often over a low heat or in a wood-fired oven. This slow cooking method ensures that the meat becomes exceptionally tender and easily falls off the bone. Potatoes are a common accompaniment, often cooked alongside the meat, absorbing the rich juices and flavors. Other root vegetables like carrots or onions might also be included, depending on regional variations and seasonal availability.

Càglàd is not just a meal but also represents a significant part of Sardinian culinary heritage, often prepared for special occasions and family gatherings. Its simple yet robust flavors are a testament to the island's pastoral traditions and the resourceful use of local ingredients. The dish's name and specific preparation methods can vary slightly from one village to another within Sardinia, reflecting the diverse micro-cultures of the island.