In Brazilian cuisine, lagarto refers to a specific cut of beef known as the eye of round roast in English. Lagarto translates to "lizard" in Portuguese, and the cut gets its name because of its shape, which is somewhat elongated and tapers at one end, resembling a lizard's tail.

The lagarto comes from the hind leg of the animal and is a relatively lean and tough cut of meat. It's often used in Brazilian cooking for dishes that involve slow-cooking, braising, or marinating to break down the toughness and enhance its flavor.

Due to its lean nature, lagarto can become tender and flavorful when cooked using methods that require longer cooking times. It's used in stews, pot roasts, and traditional Brazilian dishes that benefit from the gradual breakdown of the meat's fibers.

In Brazilian churrasco (barbecue), lagarto might be used for skewers, but it's important to properly marinate and cook it to achieve the desired tenderness.