Welcome to the ultimate Argentine Asado experience with our mouthwatering dish, “Argentine Lamb Grilled On The Spit”. The Spit in Argentina is referred to as “La Estaca”. This unique method of vertical cooking has been handed down through generations in Argentina, and when it comes to grilling a whole lamb, this is the ultimate method for creating a truly mouth-watering experience.
In Argentina, the Patagonian lamb on the spit is famously known as “Cordero al Asador” or it can also be known as “Cordero a la Estaca”. Asador and Estaca can often be referred to as the same thing; the vertical spit.
Get ready to tantalize your taste buds and embark on a culinary journey like no other! In this article, we bring you the authentic flavors of Argentina as we masterfully grill Patagonian lamb on the spit, ensuring a truly unforgettable grilling experience.
You can watch the full episode here:
The “estaca” is a renowned cooking method that has converted into legendary in the Argentine grilling culture. The estaca cooking method precisely is a vertical cooking method on a frame which often is a T section and is grilled slow-roasted next to the flames. Sometimes we will add coals at the bottom of the estaca as supplementary heat.
The estaca is a celebrated cooking method in Argentina, as it takes time, and lots of patience is needed to cook on the vertical spit. This grilling method produces some of the most moist, juiciest, and rich in flavored meat.
Also, a key aspect of the Estaca method is that the juices from a piece of meat on a traditional grill flow in the direction of the fibers, downwards if the meat isn’t seared. When the fibers are not in line with the grill they are retained in the meat longer, adding to the moisture and taste.
Step into Argentine cuisine and immerse yourself in the art of the traditional Argentine Asado. Join us as we showcase the process of preparing and grilling a succulent Patagonian lamb on the vertical spit (Estaca). Discover the secrets behind creating the perfect Argentine Lamb BBQ, packed with smoky flavors and tender, juicy meat.
In this video, we take you through every step of the Argentine Lamb BBQ process, providing valuable insights and tips along the way. Here’s what you can expect:
We begin by carefully selecting the finest Patagonian lamb and preparing it for the grill. Learn the art of seasoning the meat, marinating it to perfection, and ensuring optimum tenderness.
Watch as we assemble and set up the traditional vertical spit (known as Estaca), getting it ready for the grilling process. We’ll share the techniques and equipment required to achieve the ideal cooking environment for the Argentine Lamb BBQ.
Once the preparations are complete, we place the lamb on the spit and slowly roast the lamb (ribs side to the flame) for between 3 and 4 hours. After the first side is done we will slowly rotate over to the other side, for around 1 hour depending on he color, cooking evenly and absorbing the smoky flavors from the hardwood.
Discover the secrets to achieving a beautifully caramelized crust on the lamb and a complex robust smoky taste to the meat. This is achieved by the one and only “Salmuera”, no not Samonela, but Salmuera LOL. This flavor intense brine is applied during the whole cooking process and is the culprit for the moist and smoky taste, it adds a delectable touch of perfection to every nibble.
Here is a video on how to make your own delicious salmuera!
The moment you’ve been waiting for! Experience the culmination of our efforts as we carve the perfectly cooked Argentine Lamb BBQ and present it in all its glory. Join us in savoring the tender meat, juicy flavors, and the rich cultural heritage that this dish embodies.
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What's in it for You Every Month on Saturday?
Special Bonus: Sign up now and get a FREE guide: "5 Secrets to Perfect Asado Every Time"