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The town of Pag, founded in 1443, had been planned symmetrically according to the principles of Mediterranean urbanism with the main square and a net of parallel streets. A part of this harmony is transferred in the needle work of the women of Pag. The unique beauty of the lace tells a story about the island of its origin, and the centuries' long wish of its people to preserve this beauty.

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Monday 21 Aug 2017
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Pag’s lamb

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Pag lamb is best through January, February and March, during the milking drain period.

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NLamb's meat is taken from the lambs that weigh 7 - 10 kilos. This is done specifically for the exquisitely soft meat. It is best roasted with potatoes or grilled.

 

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