Every Croatian celebration would not be complete without a serving of roasted lamb meat if you've ever been to a big and fancy event! Lamb meat has been highly valued in Croatia for centuries, and it is served at family reunions, weddings and other gatherings. Historically, meat was a luxury for Croatians and today, lamb represents prosperity and hedonism like no other meal. Therefore, it should come as no surprise that there are numerous indigenous lamb breeds all over Croatia, among which is the Cres lamb.

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History of the Indigenous Cres Sheep

Sheep and island history are intertwined. For centuries, Cres natives have bred sheep because they were unmatched in providing milk, wool and meat to their households. Initially, the Cres breed was a cross between Italian, Spanish, and French merino breeds, but the barren land and lack of food shaped it into its current form. Plants are scarce along the Dalmatian coast, and only the most tenacious beasts can survive in such an environment. Despite the poor nutritional conditions, this proud animal persevered: it stayed by the side of generations of Cres residents. 

What Is So Special About the Cres Lamb?

Considering their diet primarily consisted of Mediterranean aromatic herbs, the harsh environment gave the meat its distinctive aroma. As a result of the lack of nutrition, the sheep are lean and small in stature, with low body fat. During their free roaming on the island, young lambs consume milk and plants to survive. The result is surprisingly tender and juicy lamb meat that can be prepared in many ways! There are many recipes for lamb in the traditional Dalmatian cookbook, but how should lamb be prepared? Most Croatians would probably answer with one of two answers: under peka or on a spit.

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Croatian peka

Spit-roasting is probably familiar to you, but what is 'peka'? An open fireplace is used to prepare food using a peka, a bell-shaped lid (usually clay or cast iron)- food is covered with it, which is then surrounded by blazing embers and coals, sometimes even engulfed by them. In this method, the meat is particularly soft and juicy, since the peka protects its juices from direct flames and ash. Usually, the lamb is cooked with potatoes and vegetables however, there is no limit on what type of meat or fish you can prepare in this manner.

There is a lot of care and effort put into preparing a traditional peka. In addition, the meal usually takes several hours to prepare. For that reason, most restaurants recommend that guests reserve their meals a day in advance. A bit of patience and a bit of planning goes a long way, because Cres lamb cooked under peka is a meal you will never forget.

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Days of Cres Lamb and Olive Oil

Consider visiting Cres in spring, when the gastronomical event Days of Cres Lamb and Olive Oil takes place. This is a celebration of the two heavyweights of Cres cuisine - lamb meat and olive oil! From grilled lamb meat and peka to lamb stew žvacet, it unites restaurants and konobas all over the island to showcase their finest lamb dishes. An outdoor competition concludes the festival on Frane Petrić Square, the main square of Cres. When it comes to eating your way through Cres, the festival is unmatched. It gets bonus points for being held before the start of the tourist season, so you'll have more peace and quiet! 

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