Lamb peka
Non-vegetarian
Janjetina ispod peke
Lamb and potatoes slow-roasted with garlic, rosemary and olive oil under a closed lid until the meat falls from the bone. This oven version imitates the domed iron bell that Dalmatians bury in embers.
Lamb peka is a Croatian main course, ready in about 2 hours 40 minutes and made with lamb shoulder and potato. It serves 6 and is rated easy to cook.
No licensed photograph of this dish yet.
- Prep
- 20 min
- Cook
- 2 h 10 min
- Rest
- 10 min
- Total
- 2 h 40 min
- Serves
- 6
- Level
- Easy
- Calories
- 764
Method
Step 1
Heat the oven (opens in a new tab) to 200 °C. Rub the lamb with half the salt, the pepper (opens in a new tab) and half the oil.
- 5 min
- 200°C
- Oven (opens in a new tab)
Step 2
Toss the potatoes (opens in a new tab), onion (opens in a new tab) and garlic (opens in a new tab) with the remaining oil and salt and spread them in a large lidded casserole or deep roasting pan. Sit the lamb on top, tuck in the rosemary (opens in a new tab) and pour the wine around the sides.
Step 3
Cover tightly and roast without opening for 1½ hours, so the meat steams in its own juices as it would under the bell.
- 90 min
- 200°C
Food safety: Lamb pieces should be tender and at least 70 °C at the bone.
Step 4
Uncover, turn the potatoes (opens in a new tab) in the juices and roast for another 35–40 minutes until the lamb is browned and the potatoes are golden at the edges.
- 40 min
- 220°C
Step 5
Rest for 10 minutes, then serve straight from the pan with the juices spooned over.
- 10 min
About this dish
- Origin
- Dalmatia, Croatia · Well documentedCooking under the peka bell is also traditional in Montenegro, Bosnia and Herzegovina and Slovenia's coast.Also popular in Montenegro, Bosnia and HerzegovinaMore food from Croatia
- Dish
- Lunch · Dinner · Main courses · Casseroles & bakes
- Cooking method
- Roasted, Slow-cooked
- Taste
- savoury, herby, garlicky, mild
- Diet
- No gluten ingredients · Dairy-free · No nut ingredients · High-proteinWith the listed swaps: Alcohol-freeWorked out from the ingredients. How labels work
All labels
Non-vegetarian · Whole-food focused · Paleo-style · No gluten ingredients · Dairy-free · Egg-free · No nut ingredients · No added sugar · Pork-free · Beef-free · High-protein - Good for
- One-pot · Festive & celebration
- Cook more with
- Lamb shoulder · Potato · Onion · Garlic · Rosemary (fresh) · Dry white wine
- Techniques
- Roasting
Allergens
- Contains, can be adapted: Sulphitesfrom dry white wine
Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.
Nutrition
764 kcal per serving
Calculated1 serving ≈ 461 g · recipe makes 6
Where the energy comes from
- Protein 18%
- Carbohydrate 22%
- Fat 60%
| Nutrient | Per serving | Per 100 g* |
|---|---|---|
| Energy | 764 kcal | 166 kcal |
| Protein | 34.6 g | 7.5 g |
| Carbohydrate | 41.6 g | 9 g |
| Net carbohydrate | 36.5 g | 7.9 g |
| Sugars | 3.5 g | 0.8 g |
| Added sugars | 0 g | 0 g |
| Fibre | 5.1 g | 1.1 g |
| Fat | 49.8 g | 10.8 g |
| Saturated fat | 19.2 g | 4.2 g |
| Trans fat | 2.2 g | 0.5 g |
| Cholesterol | 110 mg | 24 mg |
| Sodium | 1104 mg | 239 mg |
| Salt equivalent | 2.8 g | 0.6 g |
Vitamins & minerals per serving
- Potassium
- 1431 mg
- Calcium
- 67 mg
- Iron
- 3.8 mg
- Magnesium
- 86 mg
- Vitamin A (RAE)
- 27 µg
- Vitamin C
- 44 mg
- Vitamin D
- 0.4 µg
- Vitamin B12
- 3.4 µg
- Folate (DFE)
- —
How these numbers were made
- Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
- *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
- “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
- Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.
Good to know
Tips
- Keeping the lid closed for the first part is the whole trick — it imitates the sealed bell covered in embers.
Common mistakes
- Cutting the potatoes small: they turn to mush during the long covered cook.
Serve with
- Serve with a green salad dressed with vinegar and olive oil, and bread for the juices.
Storage
- Refrigerate up to 3 days.
Reheating
- Reheat covered in a 180 °C oven for about 20 minutes.
Variations
- Hobotnica ispod peke (Croatia): Octopus and potatoes cooked the same way, popular on the islands.
Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated
Recipe DNA
How this dish is built
Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.
What the dish is built around
Main ingredient
- Lamb shoulder, bone-in, cut into large pieces1100 g
- Potato, peeled, cut into large chunks1200 g
Reviews & corrections
Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.
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