Entree: Argentina – Patagonia – Cordero al asador ➤ Cordero al asador (Whole lamb spit-roasted over wood embers (Patagonian style))

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 8

Approximate Time

Prep 30 min

Cook 5 hrs

Additional 2 hrs

Total 7 hrs

Ingredients

- 1 whole lamb, approx. 18 lb (8.2 kg) total, split and butterflied for asador
- 1/2 cup (120 ml) coarse sea salt (adjust to taste)
- 1/4 cup (60 ml) freshly ground black pepper
- 1/2 cup (120 ml) olive oil
- 4–6 cloves garlic, crushed into a paste
- 2 tbsp (30 ml) chopped fresh rosemary (optional)
- 2 tbsp (30 ml) chopped fresh thyme (optional)
- Wood for embers (hardwood like oak or quebracho) — quantity as needed
- Lemon wedges for serving
- Chimichurri sauce for serving (optional)

Instructions

1. Prepare a marinade/seasoning by mixing olive oil, crushed garlic, coarse salt, black pepper, and chopped herbs; rub thoroughly over both sides of the butterflied lamb, let rest refrigerated 2–6 hours or at room temperature 1 hour. Build a wood ember bed and set up asador (cross/spit) to allow slow indirect heat at about 250–300°F (120–150°C) equivalent.
2. Secure lamb on the asador over the embers, cook slowly for 4–6 hours, turning periodically and basting with reserved oil and drippings, until meat is tender and internal temperature in the thickest parts reaches about 145–160°F (63–71°C) and exterior is deeply browned and smoky. Rest 15–20 minutes, carve, serve with lemon wedges and chimichurri.