The Brac lambs that have not yet tasted grass, only their mother's milk are well known from ancient times; vitalac is particularly appreciated by gourmets - lamb' s offal (liver, milt, heart, lungs) skewered and wrapped in lamb's sheath.
Vitalac is then cut and eaten while the diners wait for the whole lamb to be baked. Another speciality is butalac - stuffed lamb's leg rubbed down with scented grass and splashed with wine or prosecco; also janjeci tingul (stewed lamb), lamb in "teca" (saucepan) and cooked.
