Spit-Roast — Whole Lamb and Veal from Ražanac
Ražanj — whole lamb or veal turning slowly over an open fire — is the oldest Dalmatian way to cook meat. At Infinity Libre in Ražanac we light the fire every morning at 5:30. First serving from noon, last at 22:00. The aroma of oak and olive wood drifts across the courtyard from sunrise; that’s what tells locals the day has properly started.
Our meat — where it comes from
Our lamb is from the island of Pag — the Pag sheep breed grazes on salty grass by the sea, producing mineral, slightly briny meat without the typical "muttony" smell. Veal comes from trusted farms around Zadar. What separates our spit roast from supermarket equivalents is the age of the animal (up to 60 days for lamb, 6–8 months for veal) and the 24-hour ageing in our cold room before roasting — that’s what makes it juicy.
Technique — slow and low
We use oak and olive wood (no gas, no pellets). Embers are prepared 90 minutes before the animal goes on the spit. Roasting takes 4 hours for lamb (12–15 kg), 6 hours for veal (25–35 kg). Rotation is electromechanical but supervision is manual — we baste with a mixture of olive oil, rosemary and garlic every 30 minutes.
How it’s served
On a wooden block, sliced in front of you. Classic side: young potatoes cooked under the bell that have soaked up the juices, seasonal green salad from Pag island, our homemade bread. Wine — Plavac mali from Dingač or Babić from Šibenik. Spit roast is sold per person (~350 g cooked meat per person) or per kilogram for groups.
Prices and groups
Spit roast is served per person (potatoes and salad included); current prices are listed in our menu. Whole lamb and veal for groups: lamb from 15 guests, veal from 30 guests with 48 h notice. Final price is by weight and we confirm it at booking.
Difference from peka
Spit roast (ražanj) and peka are two different techniques. Spit roast is over open flame (dry cooking, strong crust); peka is under the iron bell buried in embers (moist slow-cooking, meat falls apart). Many guests order both for the same dinner — that’s exactly what we recommend for special occasions. Read more on our /peka page.
FAQ
- Do I need to book the spit roast?
- For individual portions no. For a whole lamb let us know in advance, for a whole veal we ask for 48 h notice.
- How long does the roasting take?
- Lamb 4 hours, veal 6 hours. We light the fire at 5:30 AM; first serving from noon.
- Can I watch the roasting?
- Of course. The spit is in the courtyard, visible all day for viewing and photos.
- How much meat per person?
- Standard portion is 350 g of cooked meat per person (about 500 g raw).
- Do you have vegetarian options?
- Yes. Not everyone at the table needs to eat meat — vegetarian options include vegetable peka, fuži with shrimp (meat-free), grilled octopus and pizzas.
Peka · Spit Roast / Ražnjevi · Adriatic Fish · Restaurant Zadar · Menu