Pag lamb

The Pag lamb has a specific taste because of the surrounding in which the sheep lives and in which it feeds...

...it is a rocky environment where only stingy grass grows with elements of salt brought by the wind. Also, this kind of lamb is special and that is why the shepherds of Pag since the early days had to separate the young lamb from the sheep that had to give milk for the production of cheese, which has never been done in other parts of the country.

In other parts, the lamb is usually separated from the sheep when they reach a certain weight, around 15 kg or more, but that rule has never been applied on Pag because of a simple and practical reason...to make cheese, and for the sheep milk to be turned to cheese, you need to separate the lamb from the mother.