Easter Frit: Tradition, Flavor and Authenticity
Easter Frit is a recipe with deep roots and an authentic flavor, infused with the wisdom of traditional resourceful cooking.
Origin and Tradition
Mallorcan frit is an ancient dish that draws from centuries of history on an island where gastronomy has been enriched by the many cultures that have left their mark.
Broadly speaking, it belongs to the Mediterranean tradition of cooking with offal and innards—a perfect example of making the most of everything, wasting nothing from the animals that are slaughtered.
In Mallorca, references to frit can be found in old cookbooks, and it’s believed that both Muslim and Jewish cuisines contributed to its origin and evolution. These two communities lived on the island before the Christian conquest and prepared similar recipes.
Easter frit is a variation of a cooking method also found in the “frit de matances” (slaughter frit), but made with lamb instead of pork, due to its symbolic meaning during Easter.
It’s a festive dish that brings joy back after the meat restrictions of Lent. Lamb—or suckling lamb—represents the Lamb of God and is eaten to celebrate the resurrection of Christ on the third day after his crucifixion. According to the New Testament, Jesus is compared to the sacrificial lamb who dies for the salvation of humanity. This is a dish that celebrates both spring and the rebirth of life.
Easter Frit Recipe (for 4 people)
Ingredients:
- 500 g of lamb liver, offal and lean meat (we recommend “vertoletes”, see “At the butcher’s”)
- 3 large potatoes
- 1 large onion
- 1 bunch of spring onions
- 2 garlic cloves
- 1 red bell pepper
- 150 g of fresh peas
- 150 g of tender fennel
- 2 bay leaves
- Black pepper, salt and sweet paprika
- Olive oil (preferably extra virgin)
Preparation:
Prep the ingredients:
- Cut the lamb into small cubes (your butcher can do this for you).
- Peel and dice the potatoes.
- Finely chop the onion, spring onions, and garlic.
- Cut the pepper into thin strips.
Fry the potatoes:
- In a large pan or greixonera, fry the potatoes in olive oil until golden. Set aside.
Cook the meat:
- In the same oil, brown the lamb over medium heat until it gets some color. Add salt, black pepper, and bay leaves.
Add the vegetables:
- Once the meat is cooked, add the onion, garlic and pepper. Sauté until the onion becomes translucent.
- Add the peas and fennel, stirring well so all the flavors blend.
Finish the dish:
- Add the fried potatoes back to the pan and mix everything well.
- Adjust the salt and add a pinch of sweet paprika for the final touch.
At the Butcher’s
Having the best ingredients is key to cooking a good Easter frit. At Ramaders Agrupats we offer Mallorcan lamb—local, high-quality, and raised with care.
At the butcher’s, ask for lamb offal (or suckling lamb) and a bit of lean meat.
We recommend vertoletes—cuts from the neck that are removed one by one, with a tender, creamy texture. A true discovery. Don’t hesitate to ask for them.
The offal includes liver, lungs, and heart. The butcher will clean everything thoroughly, removing the heart’s duct and any sinews. It’s all chopped into small pieces, just like the vegetables in the recipe. Everything should be finely cut so the ingredients blend well together—that’s one of the key elements of this dish.
