Krk's Sheep from Head to Tail

A two-day culinary demonstration workshop, organized as part of the SReST project, brought together chefs from local restaurants and high school students—future chefs—to explore a new approach to a traditional island ingredient, with a focus on the gastronomic use of less popular cuts of meat.

Last Wednesday and Thursday, the workshop Krk Lamb: Head to Tail was held in the kitchen of Malinska – Dubašnica Primary School. It was led by renowned chef Zdravko Tomšić, a pioneer of the "slow food" movement in Croatia, and Irina Ban, a wine and gastronomy consultant. Participants included chefs from local restaurants and students from the Croatian King Zvonimir Secondary School, accompanied by their teacher.

The theoretical part of the workshop focused on the unique characteristics of Krk lamb and the importance of a thoughtful, local approach to ingredients. In the practical part, the significance of proper butchery techniques in restaurants was demonstrated, highlighting how to maximize the potential of the entire animal. Using sous-vide techniques, curing, and marinating, various lamb dishes were prepared—from stocks, patés, ragouts, and sausages to tartare, offal-based dishes, and slow-roasted shoulder cuts.

Through education, demonstrations, and tastings, participants gained new knowledge and insights into the application of the "no-waste" philosophy in gastronomy.

We extend our gratitude to Malinska – Dubašnica Primary School for providing access to their kitchen facilities, to the workshop leaders, and to all participants for two inspiring days. We hope this workshop will encourage chefs to make greater use of local ingredients in their kitchens.