Our lamb is from the Velebit region, with a unique taste and aroma thanks to the diet characteristic of the Dalmatian karst, where various aromatic Mediterranean herbs grow, sprinkled with sea salt carried by the bora wind. The most popular way of preparing lamb is on a spit, as evidenced by numerous festivals, receptions, family and business celebrations, and it is somewhat of a synonym for Croatian gastronomy. Lamb is among the tastiest and best types of meat, with a characteristic and enticing flavour and aroma, as well as a specific texture. For delicious roasting, not only is high-quality and fresh meat needed, but also a master who knows the secrets of roasting. The secrets lie in the way the meat is salted, securing the meat on the spit, and the embers on which it is roasted.

The weight of the lamb ranges from 9-12 kg of raw meat, and the roasting process takes about 1:45-2:15 hours. With lamb on a spit, there’s nothing sweeter than warm bread, potatoes under the bell, and spring onions.