Brač “Vitalac”

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Brački vitalac

Brač “Vitalac”

Young lamb offal, lamb lung membrane, intestines, salt, coarse sea salt

This ancient Brač dish, “shepherds’ food”, has been protected for years.

Cut heart, lungs, liver, stick them on the spit and use coarse salt to season. Use the lamb membrane to wrap the offal. Then put entrails all around the spits.

Use some more salt and grill for about 1.5 hours. Raise heat for the last ten minutes until the dish is golden and the skin is crispy. Be careful not to burn.

Remove from the spit, cut and immediately serve with spring onion.