# Commission Implementing Regulation (EU) No 1174/2012 of 5 December 2012 approving a minor amendment to the specification for a name entered in the register of protected designations of origin and protected geographical indications (Abbacchio Romano (PGI)), Division 3.2: Description of product to which the name in (1) applies

Extent: E+W+S+N.I.

The ‘Abbacchio Romano’ PGI is exclusively restricted to lambs born, raised and slaughtered in the zone indicated at 4. On release for consumption the meat has the following characteristics:
colour light pink with white fat cover;
texture fine texture;
consistency solid, lightly marbled with fat.
Release for consumption can be of the whole carcase or in the following other cuts: whole; half-carcase (obtained by sagittal sectioning); spalla (shoulder); leg; chops; head and pluck (heart, lungs and liver).
Carcases must display the following features on slaughter: cold weight, without skin, with head and pluck: 8 kg maximum; colour of flesh: light pink (particular emphasis is put on the internal muscles of the abdominal wall); consistency of muscular masses: solid (absence of serosity); colour of fat: white; consistency of fat: solid (with particular emphasis on the fat mass above the point of attachment of the tail, at 18–20 °C ambient temperature); fat cover: moderate over the external surface of the carcase but not excessive over the kidneys.

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Source: https://www.legislation.gov.uk/eur/2012/1174/annex/II/division/2/division/1/division/3/division/3.2 (the official version)
Page: https://openlegislation.uk/eu-regulation-2012-1174/annex-II/division-2/division-1/division-3/division-3.2
Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives.