Patagonian Style Lamb

Recipes of Pork

Chilean Cooking

Ingredients serves 6

• 1 lamb, 18-35 lbs
• Fine salt

Preparation

1 Moisten the lamb with water and sprinkle with fine salt on all sides 2 hours before cooking.

2 The lamb must be flattened in order to place it on the spit. To do this, saw lengthwise through the backbone from the inside.

3 On a conventional vertical spit, attach the feet to the metal cross hooks and fasten them with wire. Fasten the backbone to the stake by passing wire through the vertebra.

Grilling Technique

1 Drive the base of the spit to the ground at a distance that allows moderate heat. With the lamb already fastened to the spit, insert the stake into its base and lean it slightly toward the flame with the ribs facing the heat. The inner side should be exposed to moderate heat for 3 hours.

2 When the ribs are well browned, turn the spit 180°, exposing the back side for another hour. The lamb will brown rapidly during this last stage and will burn if the temperature is too high. Control the temperature by managing the coals and the inclination of the spit.

Wine Pairing

Advice of Wine to combine

Suggest from Sommelier

Magellanic lamb, with so much flavor achieved in this type of ultra-slow cooking, just screams for a red wine with well-defined characteristics, tremendous personality, great body, and a long finish, such as a Cabernet Sauvignon or a great Malbec, both in the reserve or grand reserve category.