The Pag lamb

Pag lamb is the second most important product of the Pag sheep. This is the most common lamb meat on the market and is created by the same sheep breeders who produce the Pag cheese.

The lambs are only fed the sheep’s natural milk, which gives the meat a special taste. The Pag lamb meat is pale pink, lean and delicate. The lamb meat is prepared in various ways, most notably using a rotisserie.