Patagonian lamb
The Patagonia region produces world-famous lamb meat. Taste it and find out why.
Lamb is typical Argentine meat. And it is unique in Patagonia. Visit this region where the dry climate favors raising the best lamb in the country. Taste its tender juicy low-fat meat. Discover the tradition of having it with home-made country bread. Share the asado ritual in restaurants and country houses. Treat yourself to a lamb meat dish paired with the best regional wines.
Discover the ritual of grilling lamb on an iron cross. Six hours before starting, the meat is soaked in brine – water, garlic and coarse salt. When everything is ready, the meat is placed on an iron cross and tilted towards the fire. The asador [grill master] takes care of the grilling, which must be slow and uniform, adds the brine and turns the meat over at the right time. The more you know about Patagonian lamb, the more you will enjoy it.
Geographic location: Patagonia region.