Janjetina na gradele

Janjetina na gradele is a traditional specialty hailing from Pag. It involves cooking small pieces of lamb on a simple grill grate (called gradele) over an open fire. The lamb is typically seasoned with nothing else but sea salt (usually flower of salt from the island), and the gradele grill needs to be brushed with oil and lamb fat before the meat is placed on it.

The pieces of meat are carefully flipped over throughout the grilling process to prevent them from drying out. This lamb delicacy is usually prepared with slightly older Pag lambs, and it’s traditionally made for Easter. It is recommended to enjoy the perfectly grilled pieces of lamb piping hot, accompanied by sweet red onions, paška sol (Pag salt), Lun olive oil, and a glass of wine on the side.

Other common accompaniments include potatoes, grilled vegetables, chicory leaves, and pieces of palenta s paškim sirom (polenta with Pag cheese).