How to make Cordero Patagónico

Why cooks start here

Cordero patagónico is Patagonian lamb, often butterflied and grilled over wood until the fat drips and the meat is pink at the bone. It tastes of wind and fire, not of a sauce.

Cordero Patagónico hails from the vast, windswept plains of Patagonia, where lambs graze freely on the natural pastures. This iconic dish is a staple at asados, the traditional Argentine barbecue, often enjoyed during long summer afternoons with friends and family gathered around an open fire. The ritual of grilling lamb over wood embers is as much about the process as the meal itself, a celebration of the region's rugged landscape and its bountiful offerings. Cordero Patagónico captures the essence of the land with its earthy, robust flavor, subtly enhanced by rosemary and wood smoke, where tender lamb with a pink blush and rendered fat is simply seasoned with coarse salt to highlight its natural taste.