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, they are put out in open pastures.
The lambs need to be between 90 and 160 days old, with a weight from 22 to 36 kg. Once slaughtered, the carcass ranges from 12 to 18 kg. The meat is bright or intense red in color, with a delicate structure of muscles and firm fat, which is yellowish-white in color.
The aroma is that of mutton, yet not too overpowering. It should be noted that this meat is only consumed in cooked form. Lička janjetina is sold as a whole carcass or half-carcass, with the head, kidneys, and kidney tallow intact. It is easily identified by an oval-shaped mark on the shoulders, haunches, or ribs of the carcass, with the words 'lička janjetina' inscribed on the mark, along with the slaughterhouse mark in between those two words.