Romanov sheep: why its lamb tastes different from any other

When guests ask why our lamb is different, the answer starts before the kitchen. It starts on the meadow above Kiseljak, where we raise Romanov sheep, a breed that is still a rarity in Bosnia.

Where the Romanov sheep comes from

The breed originates from the Yaroslavl region of Russia, around the town of Romanov that gave it its name. For centuries it was bred for cold winters and sparse pasture, so it is exceptionally hardy and prolific: a ewe regularly lambs two or three at a time. Its meat is known for fine fibres and a mild flavour, without the heavy "muttony" smell that puts many people off lamb.

How we raise it

• Lambs grow on pasture and their mother's milk, with no concentrates or forced fattening.
• The flock is small, so we know every sheep and see it every day.
• Lambs are slaughtered young, up to four months, when the meat is most tender.
• From the wool and hides of the same sheep we hand-make the slippers you can order on this site.

Why you taste it on the plate

Romanov lamb has thinner muscle fibres and evenly distributed fat. Over a 12-hour slow roast that fat melts into the meat instead of running out, so the roast stays juicy even once it cools. The flavour is mild and clean, which is why even guests who "don't eat lamb" love it.

A farm you can see

The farm is right next to the restaurant. Before lunch, anyone can walk to the fence and see the flock. We have nothing to hide: everything on the menu comes from that meadow. That is why we say with a clear conscience that this is the best lamb in Bosnia and Herzegovina.