andrejthechef
ArgentinaRoastDinnerGluten-freeDairy-free

Cordero Patagónico al Asador

A whole lamb, splayed on an iron cross and slow-roasted beside an open fire until the skin browns and the meat turns tender. Patagonia's signature.

prep
40 min
cook
4 h
total
4 h 40 min
serves
12
level
hard
Cordero Patagónico al Asador, a dish from Patagonia

This is one of the most recognizable images in Argentine cooking: a whole lamb, split open and mounted on an iron cross, planted beside an open wood fire for hours in the wind-swept landscape of Patagonia.

It is also a genuine undertaking, needing a whole lamb ordered ahead, an open fire pit, and real hours of attention, not a dish to attempt on short notice or without the right setup.

Part of our 20 best Argentine recipes list.

method

  1. Mount the split, flattened lamb onto a metal asador cross, securing it firmly with the cross's clamps or wire so it holds flat and open while it cooks.

  2. Build a substantial wood fire in an open pit. Once it has burned down to a strong bed of coals and flame, plant the cross upright in the ground at an angle, with the lamb facing the fire from a reasonable distance, radiant heat rather than direct flame.

  3. Season the lamb generously with coarse salt.

  4. Cook for 3.5 to 4.5 hours, depending on the size of the animal and the fire's heat, rotating the cross or adjusting its angle periodically so the lamb cooks evenly on both sides.

  5. Mix the water and vinegar if using, and baste the lamb occasionally through the cook with this mixture, which helps the skin along without adding real flavor.

  6. The lamb is ready when the skin is deeply browned and the meat pulls easily from the bone. Rest briefly before carving at the cross.

chef's tips

  • This is a whole-animal, outdoor dish, built for a real gathering, not a weeknight project. Order the lamb from a butcher well ahead and plan for a genuine outdoor fire pit and several hours of tending it.
  • The lamb cooks from radiant heat beside the fire, not directly over it. Too close to the flame burns the outside long before the inside is done.
  • Rotating or adjusting the angle of the cross periodically is what gets even cooking on both sides; a lamb left facing one way the whole time cooks unevenly.
  • This is one of Patagonia's most recognizable culinary images for a reason: the technique is as much the point as the finished dish.