Spit-Roasted Lamb (Janjetina s ražnja)

Name: Spit-Roasted Lamb (Janjetina s ražnja)
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Cuisine: Croatia
Ingredients: 1 whole young lamb (12-15 lb / 5.5-7 kg), cleaned and dressed; 1/2 cup (120 ml) olive oil; 3 tbsp (45 g) coarse sea salt; 2 tsp (6 g) freshly ground black pepper; 6 garlic cloves, crushed (optional); 3-4 fresh rosemary sprigs (optional); 1 lemon, halved

Janjetina s ražnja Say it: YAN-yeh-tee-nah s RAZH-nya

By the Passport Plate editors. Published November 12, 2026.

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Janjetina s ražnja is a beloved centerpiece of Dalmatian celebrations, especially at Easter, weddings, and summer feasts along the Croatian coast and islands. A whole young lamb is slowly turned over an open fire of grapevine or olive wood until the skin is crackling and golden while the meat stays juicy and tender. The flavor is pure and smoky, simply seasoned with salt, pepper, and sometimes a touch of garlic and rosemary, letting the quality of the milk-fed lamb shine. It is traditionally carved at the table and shared family-style.

Spit-Roasted Lamb (Janjetina s ražnja)

Janjetina s ražnja

Pronounced YAN-yeh-tee-nah s RAZH-nya

Serves: 6
Prep: 30 min
Cook: 3 hr
Total: 3 hr 30 min
Level: Medium

Also nut-free and egg-free.

Allergens: none of the major allergens in the listed ingredients. Check labels on packaged ingredients.

Ingredients

6 servings

1 whole young lamb (12-15 lb / 5.5-7 kg), cleaned and dressed
1/2 cup (120 ml)120 ml (1/2 cup) olive oil
3 tbsp (45 g)45 g (3 tbsp) coarse sea salt
2 tsp (6 g)6 g (2 tsp) freshly ground black pepper
6 garlic cloves, crushed (optional)
3-4 fresh rosemary sprigs (optional)
1 lemon, halved

Method

Prepare an outdoor spit roaster or secure a sturdy metal spit through the lamb from tail to head, tying the legs securely with butcher’s twine so the animal rotates evenly.
Mix the olive oil, salt, pepper, crushed garlic, and rosemary leaves in a small bowl. Rub the mixture generously inside and outside the lamb, then squeeze the lemon halves over the meat and place the rinds inside the cavity.
Light a fire of hardwood or grapevine cuttings and let it burn down to medium-hot coals (about 350°F / 175°C at the surface). Position the spit 12-18 inches (30-45 cm) above the coals.
Start the motor or begin turning the lamb by hand. Roast for the first 45 minutes while basting every 15 minutes with any remaining oil mixture or the juices that drip into a pan below.
Continue slow-roasting for 2 to 2½ hours total, adjusting the height of the spit or adding fresh coals as needed to maintain steady, even heat. The lamb is ready when the skin is deep golden and crackling and the thickest part of the leg reaches 160°F (71°C) for medium-well.
Remove the lamb from the spit, cover loosely with foil, and let it rest 15-20 minutes before carving into portions.
Carve the meat into generous pieces, drizzle with any collected juices, and serve immediately.

Regional variants

In some inland Croatian regions the lamb may be rubbed with a little paprika or hot pepper, while modern home cooks sometimes finish the meat under a broiler for extra crisp skin when spit-roasting is not possible.

Cook's notes

Choose a milk-fed spring lamb for the most tender and mild flavor; older lamb will need longer cooking and will taste stronger.
If you cannot source grapevine wood, olive, oak, or fruitwood all give excellent results; avoid resinous woods like pine.
A drip pan of sliced potatoes and onions placed under the lamb catches the flavorful juices and becomes a wonderful side dish.

Serve with

Roasted potatoes cooked in the drippings, fresh green salad, spring onions, and good Croatian red wine such as Plavac Mali.

Make ahead and storage

The lamb is best carved and eaten fresh from the fire. Leftovers keep 2 days in the refrigerator and reheat gently in a low oven.

Spit-Roasted Lamb (Janjetina s ražnja)