Vitalac is a traditional dish from the Croatian island of Brač. It is made with lamb or goat innards as the key ingredient. Liver, spleen, heart, and lungs are skewered, salted, and wrapped in lamb's sheath. The combination is then turned over coals, and the skewers are wrapped in lamb's intestines and turned over coals for another hour.

When vitalac is ready, it is typically cut or sliced and consumed with bread and spring onions, most often while waiting until the whole lamb is baked.