Top 10 Eastern European Lamb Recipes

While many people consider lamb a spring meat, it is eaten with gusto year-round in Eastern Europe and the whole animal is a prime candidate for barbecuing / spit-roasting. Here are popular Eastern European lamb recipes.

  • 01 of 10
    Boneless Leg of Lamb
    Boneless Leg of Lamb. © Barbara Rolek licensed to, Inc.

    Any Serbian holiday, but especially Orthodox Easter and slavas wouldn't be the same without some type of lamb as the centerpiece of the meal. If it's not spit-roasted or barbecued lamb, roast leg of lamb or lamb shoulder are the cuts of choice.

  • 02 of 10

    Orange-Studded Leg of Lamb With Spring-Herbs Butter

    Orange-Studded Roast Leg of Lamb
    Orange-Studded Roast Leg of Lamb. © " Sunday Roasts," used with permission.

    A simple herbed butter, scented with fresh tarragon and mint, is the big flavoring agent for this leg of lamb studded with slivers of orange peel.

  • 03 of 10

    How to Make Spit-Roasted Lamb

    Whole Lamb Roasting on a Spit
    Whole Lamb Roasting on a Spit. © Barbara Rolek licensed to, Inc.

    Spit-roasting spring lamb is a tradition among Serbians, Croatians, Slovaks, Bulgarians, Balkans, Lithuanians and other Eastern Europeans. It's considered the only way to barbecue and is served for Easter and other holidays, and special occasions like slavas.

  • 04 of 10
    Serbian Lamb Soup
    Serbian Lamb Soup. © jimmysheenfirst on Flickr

    This Serbian lamb soup is often the first course of a holiday dinner. It's made with meaty lamb bones and the ever-present trinity of green peppers, onions and tomatoes, and then creamed.

    Continue to 5 of 10 below.
  • 05 of 10

    Chef Alex Reznick's Kosher Lamb-Stuffed Cabbage Rolls With Spicy Tomato Sauce

    Chef Alex Resnick's Lamb-Stuffed Cabbage
    Chef Alex Resnick's Lamb-Stuffed Cabbage. © Bitayavon/Joy of Kosher

    This recipe for kosher lamb-stuffed cabbage rolls was created by chef Alex Reznick, the Ukrainian-born Top Chef contestant from season seven of the Bravo TV show, and executive chef of the now-defunct La Seine Restaurant in Los Angeles.

  • 06 of 10
    Serbian Pljeskavica Hamburger
    Serbian Pljeskavica Hamburger. © Barbara Rolek licensed to, Inc.

    These platter-size Serbian hamburgers are typically made with a combination of ground lamb, beef and sometimes pork.

  • 07 of 10
    Meat Pierogi
    Meat Pierogi. © Boots in the Oven on Flickr

    This recipe for pierogi and meat filling uses leftover cooked beef, veal, lamb or poultry that is ground with onions. Here are step-by-step instructions on how to make pierogi.

  • 08 of 10
    Meat Burek
    Meat Burek. © Flickr by Bart0lini

    This Croatian-Serbian recipe for meat burek or burek sa mesom is made with ground beef, lamb, and sometimes pork. Bureks or savory pies exist throughout the Balkans, Greece, Turkey and the Middle East.

    Continue to 9 of 10 below.
  • 09 of 10
    Cevapcici. © Barbara Rolek licensed to, Inc.

    These free-form sausages of Arabic descent are made variously with pork, lamb and/or beef. Others omit pork entirely for religious reasons. They can be grilled, broiled or pan fried. They make great appetizers and sandwiches on lepinje bread!

  • 10 of 10
    Lamb Shanks with Cherries and Port
    Lamb Shanks with Cherries and Port. © Mesorah Publications, Ltd., used with permission.

    It takes a long, slow braise that produces fork tender meat a succulent sauce.