Name: Traditional Cordero al Asador (Argentine Patagonian Roast Lamb)
Prep time: 360 min
Cook time: 240 min
Yield: 10
Cuisine: Argentina
Ingredients: 1 whole lamb (12-15 kg / 26-33 lbs), butterflied and cleaned; 2 cups coarse sea salt; 1/2 cup dried oregano (optional); 1/2 cup dried rosemary (optional); 2 liters water (for brine, optional); 1 kg coarse salt (for rubbing, optional); 10-12 hard wood logs (like quebracho or oak, for the fire); 2 kg potatoes (optional, for roasting under the lamb); 1 large onion, quartered (optional, for flavoring the fire)

Cordero al Asador 🇦🇷 Argentina

Whole lamb roasted on a spit over an open fire, a Patagonian tradition.

Argentina lamb

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