http___www.tzkolan-mandre.com_hr_gastronomija_paska-janjetina_1.xml
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In the land of Croats, in which lamb from the spit is considered a national dish, every region of Croatia boasts of its own lamb and considers it the best. The people of Lika are proud of their Lika lamb, the Dalmatians value especially the lamb from Boraja near Šibenik, further South they praise the Klis and the Sinj lamb, and in the Northern Croatian sea regions the people of the island of Krk boast of the lamb from Krk as the best, while those from Cres boast of the lamb from Cres. Everyone praises its own and in some way everyone is right. Why? Simply because Croatia is a small country of huge geo-morphological, geographical and climatic contrasts, which has a major impact on the peculiarity of the grass and herbs that the animals feed on. Is there, nevertheless, among that good Croatian lamb, one that is better than any other, the best one? Many say that this is the lamb from Pag! It is well known that this is probably right. The lamb from the island of Pag never live in a closed area. They spend their entire short lifetime in the open. They suck the milk that in itself has all the values that is concentrated in the legendary Pag cheese. Soon after they are born, they feed on combined food, i.e. including young grass sprouting under the spring showers, under the warmth of the Sun that announces the arrival of the spring and is occasionally salted under the bura gusts. It is well known that the royals on some European courts feasted on lamb from the island of Pag. All right, if the Croatian lamb is excellent, if the lamb from Pag is the best one, where on Pag is it the best? Dear visitors of the Island of Pag, check! However, we feel free to invite you to enjoy the Pag lamb on the Island of Pag where the best lamb is grown and this is the central part of the Island, the area of the Kolan municipality. Thus, in Kolan and in Mandre, you can enjoy all the tastes of the best Pag lamb at the herders growing sheep for centuries in the old and original way! On the island of Pag the lamb is prepared in several ways: cooked, grilled, on the spit, under the bell, in bread oven or baked in the oven. It is special and excellent in every single of those ways.
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U zemlji Hrvata, u kojoj se janjetina s ražnja smatra nacionalnim jelom, svaki se kraj Hrvatske hvali svojom janjetinom i smatra je najboljom. Ličani ponose ličkom, Dalmatinci posebno cijene onu iz Boraje blizu Šibenika, južnije hvale klišku i sinjsku, a u sjevernome hrvatskom primorju Krčani ističu kao najbolju janjetinu s otoka Krka, Cresani s Cresa. Svi hvale svoju i na neki način svi su u pravu. Zašto? Jednostavno zato što je Hrvatska mala zemlja velikih geomorfoloških, zemljopisnih i klimatskih kontrasta, a to bitno utječe na osobitosti trave i bilja kojima se životinje hrane. Postoji li, ipak, među tom dobrom hrvatskom janjetinom ona koja je bolja od svih i najbolja? Mnogi kažu da je to paška! Dobro su poznati razlozi zašto su oni vjerojatno u pravu. Paški janjci nikad ne žive u zatvorenom prostoru. Cijeli svoj kratki vijek provedu na otvorenom. Sišu mlijeko koje u sebi ima svu vrijednost što se sažme u legendarnome paškom siru. Ubrzo nakon što se izlegu hrane se kombinirano i mladom travom koja niče pod proljetnim kišama, pod toplinom Sunca koje najavljuje dolazak proljeća i povremeno je soljena pod udarima bure. Poznato je da su u paškoj janjetini uživale i okrunjene glave na nekim europskim dvorovima. Dobro, ako je izvrsna hrvatska janjetina, ako je paška najbolja, gdje je na Pagu najbolja? Dragi posjetitelji otoka Paga provjerite! No slobodni smo vas pozivati da u paškoj janjetini uživate tamo gdje se na otoku Pagu uzgaja najbolja, a to je središnji dio Otoka, područje Općine Kolan. Dakle, u Kolanu i na Mandrima kod stočara koji ovce uzgajaju već stoljećima na stari izvorni način možete uživati u svim guštima najbolje paške janjetine! Na otoku Pagu janjetina se sprema na više načina: lešo, na gradelama, na ražnju, pod peku, u krušnoj peći, pečena u pećnici. Na svaki je način posebna i izvrsna.