The meat of Pag lambs is specific and unique. It has a specific flavor because of the environment in which these indigenous sheep live and in which they feed. This is a harsh rocky terrain in which various medicinal herbs grow; such as common sage. Common sage is a rear herb covered in a coating of sea-salt blown in by wind during winter months. Thanks to this type of diet and growth, the meat of the Pag lambs has a unique flavor, and the world’s connoisseurs of fine food consider it among the finest specialties.
