Is lamb on a spit originally Croatian? Experts weigh in
- by croatiaweek
- in Food & Wine
(Photo: Private album)
Lamb on a spit is a Croatian favourite, often found at celebrations, family gatherings, and even business meetings. But where did it actually originate?
In the latest episode of the HRT TV series Znamo li što jedemo? (Do we know what we eat?), host Robert Knjaz explored the origins of this popular delicacy and how to prepare it to perfection.
The Origins of Lamb on a Spit
Professor Marina Krvavica from the Marko Marulić Polytechnic in Knin shared an interesting historical insight.
She recalled the research of archaeologist Zdenko Brusić, who was passionate about lamb and investigated its history in Dalmatia.
His findings suggest that the tradition of roasting a whole lamb dates back thousands of years to Croatia’s earliest inhabitants.
Excavations in ancient settlements across Dalmatia revealed that over 45% of the bones found were from lambs.
Given that these early settlers lacked cutlery, cooking an entire lamb on a spit over an open fire was the simplest way to prepare a meal.
This evidence suggests that lamb on a spit is a truly Croatian tradition—possibly even older than Turkish influences in the region.
In a humorous twist, Krvavica even speculated that the Turks might have adopted the method from Croatians.
How to Prepare the Perfect Lamb on a Spit
For those looking to enjoy lamb on a spit the right way, Robert Knjaz turned to Marko Perak, a professional in the art of roasting meat.
Perak, who inherited the family business, has been preparing lamb on a spit since childhood and has catered for all kinds of events—birthdays, weddings, christenings, and even divorces.
Here are his key tips for achieving the perfect roast:
Rotation Speed: The lamb should rotate six times per minute.
Cooking Time: It takes between 3.5 to 4 hours to cook properly.
Fire Distance: The lamb should be placed about 35 cm above the fire and 30-40 cm away from the flames.
Seasoning: Only salt is needed—about 2% of the lamb’s weight. If using coarse salt, slightly more is required.
Best Wood for Roasting: Dry hornbeam (grabovina), holm oak (česmina), or oak (hrastovina) provide the best flavour and heat.
Perak’s golden rule? Keep it simple. He salts the lamb before cooking and does not add any marinades or additional seasoning during roasting.
(Photo: Private album)
A Dish Steeped in History
Lamb on a spit remains an essential part of Croatian culinary heritage, deeply rooted in tradition. While its exact origins may still be debated, one thing is certain—there’s nothing quite like the taste of perfectly roasted Croatian lamb.
For more episodes of Znamo li što jedemo?, covering everything from burek to pašticada, visit the HRTi multimedia service. Next week’s feature is another Croatian classic—sarma.
