Central European Lambs

Paška janjetina is the meat of local lambs historically bred and pastured on the island of Pag. These lambs must weigh from 4 to 10 kilograms at the time of slaughter and they must not be more than 45 days old. The lambs are slaughtered mos... READ MORE

Lička janjetina is fresh meat originating from the region of Lika in Croatia. The meat is obtained from lambs of the Lika Curly (lička pramenka) breed, and they are fed sheep's milk, cereals, and meadow hay. During the summer, th... READ MORE

Jagnięcina podhalańska is lamb aged less than 60 days, from the breeds Polish mountain sheep, colored mountain sheep and Podhale zackels. When slaughtered, the final weight of the carcases must be between 4 and 8 kilograms. The u... READ MORE

Creska janjetina is high-quality lamb meat from a sheep breed called Cres sheep, native to the island of Cres. This breed has been raised on the island for centuries, and it is nowadays reared primarily for the production of lamb. Regarde... READ MORE

Dalmatinska janjetina is the meat of autochthonous local lambs of dalmatinska pramenka breed, historically bred and pastured in Croatian Dalmatia, in Zadar Count... READ MORE