All roads lead to lamb. It is loved by all cultures, no religion defends it; and yet, the differences in taste and preparation can be significant. Many will agree that Dalmatian lamb has no competition – very young Pag lamb or lamb from Dalmatian Zagora, slightly more mature – but the south of Croatia also has its trump cards.
The Antunovićs from Kuna Pelješka are a “famous” family, with them the principle “from the field to the table” rules, namely the production of excellent delicious bokun is an ecologically and biologically closed cycle. There the sheep is fattened, and some of the lambs are slaughtered, and immediately prepared for the guests. The first golden rule is: no aging, soaking, cooling or ripening.
