Pecenje, Serbian Roasted Meat

Pecenje – Serbian Roasted Meat

Pečenje, a quintessential Serbian delight, stands as a proud testament to the country’s rich culinary heritage, where the simplicity of ingredients meets the depth of flavor in a sumptuous dance. This dish, featuring tender pork, lamb, or goat roasted to perfection, is not just food; it’s a celebration on a plate. Infused with aromatic spices, garlic, and a hint of white wine, Pecenje encapsulates the warmth and generosity of Serbian hospitality.

The secret to its irresistible allure lies in the marinade—a robust blend of olive oil, freshly minced garlic, salt, pepper, and paprika, with optional rosemary for a lamb variant, enriching the meat with flavors that penetrate deep into its fibers. As it roasts slowly, enveloped by the tantalizing aroma of herbs and spices, Pecenje transforms into a melt-in-your-mouth feast, making each bite a moment to savor. Whether it’s a festive gathering or a cozy weekend dinner, Pečenje promises to be the centerpiece that draws everyone together.

Pair it with a fresh Serbian salad and a glass of local wine or rakija for an authentic experience. The joy of Pečenje lies not just in its taste but in the making—each step, from marinating to roasting, is a ritual, a homage to the tradition of Serbian cooking. Let’s embark on this culinary journey together, and bring a piece of Serbia into our homes with this beloved roasted meat dish.

The Recipe of Traditional Serbian Pecenje

Serving: 8 people | Difficulty Level: Medium | Preparation Time: 30 mins | Cook Time: 3h


0 /8 Ingredients


0/8 Instructions
  • Preheat the oven to 325°F (165°C).
  • Clean the meat thoroughly, ensuring any excess fat or skin is trimmed.
  • In a small bowl, mix the garlic, olive oil, salt, pepper, and paprika into a paste.
  • Rub the meat generously with this marinade, ensuring it’s well coated.
  • If roasting lamb, place the rosemary sprigs on top.
  • Place the meat in a roasting pan and pour the wine around it.
  • Roast in the preheated oven for about 3 hours, or until tender, basting occasionally with the pan juices.
  • Once cooked, let it rest for 10 minutes before slicing.


Pečenje is best enjoyed with a side of fresh Serbian salad and a glass of local wine or rakija. If desired, you can introduce herbs like thyme or oregano to the marinade for an added layer of flavor.

FAQ about Serbian Pecenje

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