Cordero patagónico al asador

Cordero patagónico al asador is a Patagonian meat delicacy consisting of a whole, opened, and butterflied lamb roasted over an open fire. The lamb is attached to an iron cross, and it is then placed near the fire, slightly angled in order to slowly cook to perfection.

A mixture of water, salt, garlic, and aromatic herbs and spices such as oregano, rosemary, and bay leaves is used for basting the meat while it is roasting. After several hours of cooking, the meat comes off the cross with a nice, crispy exterior and a succulent, tender interior.

Slices of roasted lamb are typically accompanied by roasted vegetables, other meats, potatoes, fresh salads, and sauces, and they are usually washed down with full-bodied red wines such as Malbec, Merlot, or Cabernet Sauvignon.