December 9, 2025RECIPES
Lamb Peka – Traditional Under-the-Bell Roast
PREPARATION TIME: 20 minutes prep + 2–2.5 hours cooking
DIFFICULTY: Medium
Ingredients
- 2 kg lamb (shoulder or leg, cut into large pieces)
- 1 kg potatoes, quartered
- 2 carrots, sliced
- 1 large onion, cut into wedges
- 1 red bell pepper, sliced
- 4 cloves garlic, crushed
- 3 tablespoons olive oil
- 100 ml dry white wine or meat stock
- 2 sprigs fresh rosemary
- Salt and freshly ground black pepper to taste
Preparation
Preheat a wood fire or grill until you have a good base of hot embers.
Lightly grease a large shallow pan with olive oil. Place the lamb pieces in the center of the pan and arrange the potatoes and vegetables around the meat. Add garlic and rosemary, then season everything with salt and freshly ground black pepper.
Drizzle with olive oil and pour the wine or stock evenly over the ingredients to keep them moist during cooking.
Cover the pan with the peka lid (bell-shaped dome) and carefully place hot embers on top of the lid. Cook slowly over gentle heat for about 2 to 2.5 hours.
Halfway through cooking, lift the lid, carefully turn the meat and vegetables, then cover again and return the embers to the top. Continue cooking until the lamb is soft and tender and the potatoes are fully roasted in the rich juices.
Remove from heat and serve immediately.
Lamb Peka is a true Adriatic classic — slow-cooked beneath the bell until irresistibly tender, infused with herbs, olive oil, and wood-fire aromas, best enjoyed with fresh bread and a simple seasonal salad.
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