Roadside Grill · Whole Roast Lamb
Cordero Patagónico al Asador
Photo: Albasmalko / Wikimedia Commons · CC BY-SA 3.0
The lamb is splayed flat on a metal cross and staked into the ground at an angle beside the fire, cooking for hours from radiant heat alone rather than being turned over open flame.
A whole lamb, butterflied and staked on a metal cross, slow-roasted beside an open wood fire for several hours until the skin crisps and the meat falls off the bone. It's served at roadside grills and rural fairs across Chubut's Patagonian steppe.
Why it's made this way: Chubut's vast sheep-ranching economy, built on a wool export boom that began in the late 19th century, made whole-lamb roasting a defining regional technique tied directly to the land's ranching history.
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Part of World of Street Food — 690 dishes from 118 countries.
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