Paška Janjetina: Pag Island Herb-Roasted Lamb with Potatoes

On the island of Pag, lamb is not just another protein in the rotation; it anchors the table in a place where rock, wind, and sea set the rhythm of daily life. Paška janjetina refers to the fresh meat of suckling lambs from the local Pag breed, raised exclusively on the island and granted protected designation of origin status within the European Union. These lambs graze over sparse karst terrain threaded with low shrubs and hardy, aromatic plants, while the fierce bura wind sweeps sea spray over the pastures. The combination coats sage, immortelle, and other wild herbs with a fine veil of salt, and that mineral-herb character passes directly into the meat.

The result is lamb that cooks describe as pale, tender, and gently flavored rather than aggressively gamey. Independent food writers and reference guides often list Paška janjetina among Croatia’s most prized lambs, highlighting its delicate fat cover and subtle herb imprint. For locals, though, the focus falls less on rankings and more on occasion: Easter lunches, saint’s days, weddings, and long summer gatherings when family returns to the island. On those days, lamb appears in several guises, from whole animals turning slowly on the spit (janjetina na ražnju) to grill-grate cuts seared over wood fire (janjetina na gradele).

Another celebrated method across Dalmatia and Pag isjanjetina ispod peke—lamb roasted in a shallow pan beneath a heavy, bell-shaped lid that sits directly in embers. Under that cover, lamb, potatoes, and vegetables roast and braise at the same time, bathed in olive oil, wine, and their own juices until the meat softens and the potatoes soak up every drop of flavor. Traditional peka requires a wood-fired hearth and practice in handling live embers, which places it out of reach for many home cooks. Modern adaptations use a Dutch oven or deep roasting pan in a domestic oven, mimicking the enclosed environment with a tight-fitting lid or foil.

This recipe for Paška Janjetina – Pag Island Herb-Roasted Lamb follows that oven-based path. The lamb is marinated with olive oil, garlic, sage, rosemary, and lemon zest, echoing the island pastures where the animals graze. The meat roasts on a generous layer of potatoes, onions, and carrots, with white wine and stock providing gentle moisture. The first phase cooks covered at a moderate temperature, so the lamb relaxes and the vegetables turn soft and richly flavored. The final phase takes place uncovered at a higher heat, crisping the skin and giving the potatoes caramelized edges. A target internal temperature in the 80–85°C (176–185°F) range delivers the tender, almost shreddable texture associated with long-roasted lamb in peka-style dishes.

Pag lamb and Paški sir (the island’s famous sheep’s milk cheese) can be hard to find outside Croatia, yet the structure of the dish travel wells. Good-quality young lamb leg or shoulder stands in effectively, and any firm, gently salty aged sheep’s cheese can play the role of a small garnish on the plate. The method suits festive meals, but once the pan is in the oven, the work largely consists of patient waiting and a brief check near the end.

Served family-style in the roasting pan, Paška Janjetina brings a piece of Pag’s stony landscape indoors: crisp lamb, soft potatoes streaked with pan juices, and the quiet, resinous line of Mediterranean herbs. A simple green salad, some crusty bread, and perhaps a few shavings of hard sheep’s cheese complete a meal that feels rooted in place yet manageable in an ordinary kitchen.