Choosing meat for peka: veal or lamb?

Before buying the meat, agree who is cooking and how large the peka pan is. A large order is not useful if there is no room for the meat and potatoes.

Veal for a milder flavour

If your group prefers a gentler flavour, consider veal. Ask about cuts suited to this preparation and explain whether you want shank or another piece. Size and cutting should match the way the cook intends to handle the meal.

Do not automatically request the smallest possible pieces. Talk to the person preparing the peka so the meat and vegetables can cook on a compatible schedule.

Lamb for a more distinctive choice

Lamb suits a group that already enjoys its flavour. Check your guests' preferences and the available cuts before buying. Bone-in pieces affect the quantity calculation: their total weight is not the same as the amount of edible meat served.

If you want to combine lamb and veal, agree the cuts and sizes with the cook. It is not simply a matter of splitting an order in half.

Bring three useful details to the butcher

Explain how many adults and children are eating, the size of the cooking dish and whether you are serving a substantial starter. Add whether you need the meat cut before collection.

Without a suitable hearth and equipment, a covered oven roast can still make a lovely shared meal. It is a different cooking method, though, and should not be described as the same experience as cooking beneath embers.

Sources and further reading

• Turistička zajednica Splitsko-dalmatinske županije, Peka