Argentine Grilled Lamb on The Spit: Cordero Patagónico

Here are the key takeaways for the Argentine Patagonian grilled Lamb (cordero) on the spit:

• Patagonian grilled lamb on the spit, known as cordero al asador or cordero a la cruz, is traditionally slow-cooked over open wood embers for several hours.
• The lamb is butterflied and secured to a metal cross or spit, positioned at an angle near the fire rather than directly over flames.
• Low and steady heat is essential. The cooking process can take 3 to 5 hours, depending on size, with gradual rendering of fat and crisping of the exterior.
• Simple seasoning is traditional. Coarse salt is often the only seasoning, allowing the natural flavor of grass-fed Patagonian lamb to stand out.
• Proper fire management is more important than constant flipping. The cook controls the distance from the embers rather than moving the meat frequently.

Ready to try the best Argentine Lamb grilling recipe? Let’s dive in. (if you like Argentine grilling and cooking, don’t forget to check out our Build and Grill Argentine Asado Membership)

Argentine Grilled Patagonian Lamb on the Spit

Welcome to the ultimate Argentine Asado experience with our mouthwatering dish that so many people ask me for, “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.

In this recipe guide, we bring you the authentic flavors of Argentina as we slow roast/grill Patagonian lamb on the spit, ensuring a truly unforgettable grilling experience. This is a slow cook, so patience is required, but believe me the results are worth it!

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You can watch the full episode here:

What is the “Estaca” and why is the spit so celebrated in Argentina?

The “estaca” is a renowned cooking method that has become legendary in the Argentine grilling culture. The estaca cooking method is a vertical cooking method on a frame which often is a T section and is grilled and 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.

Grilling The Patagonian Lamb

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.

How to grill the Argentine Lamb step by step:

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:

1. Preparing the Lamb:

We begin by carefully selecting the finest Patagonian lamb and preparing it for the grill. Trim any excess fat and preparing a marinade or seasoning. Learn the art of seasoning the meat, marinating it to perfection, and ensuring optimum tenderness.

2. Setting Up the Spit:

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.

3. Preparing the Fire and Grilling the Lamb:

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.

4. Achieving the Perfect Taste with Salmuera:

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“. 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!

5. Serving and Enjoying:

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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FAQS for Grilled Lamb (Argentine Style)

What is Patagonian lamb on the spit?

Patagonian lamb on the spit is a traditional Argentine method of cooking a whole lamb over indirect flames and wood embers using a metal cross or asador. The lamb is slow-roasted for several hours until tender and lightly crisp on the outside.

How long does it take to cook lamb on a spit?

Cooking lamb on a spit typically takes between 3 and 5 hours, depending on the size of the animal and the intensity of the fire. The key is steady, moderate heat rather than high flames.

What wood is used for Patagonian lamb?

Hardwoods such as quebracho or local native woods are traditionally used in Argentina. The goal is to create steady embers rather than active flames.

Do you season Patagonian lamb with marinades?

Traditional Patagonian lamb is usually seasoned only with coarse salt. Some cooks may brush lightly with salmuera, a saltwater brine, during cooking.

What is the difference between cordero al asador and regular grilled lamb?

Cordero al asador is cooked whole on a cross over embers, while regular grilled lamb is typically cooked in smaller cuts directly on a grill. The spit method emphasizes slow roasting and fire control.