Monday, January 5, 2009

Punta Delgada Asado

By Graham (photos & text)

Cordero Asado (grilled lamb) is a Patagonian specialty. We experienced it in Punta Delgada, on the Peninsula Valdes. Raul, the man in the photos, was the maker of this outstanding meal. He also took care of the horses Katharine wrote about.

Here is how grilled lamb is cooked.

First, the lamb is butterflied: It gets cut down the middle, and then pulled down flat.

Here are all the butterflied lambs. Raul is having a break with a tea called mate. He drinks it out of a hollow gourd, using a metal straw called a bombilla.

The lambs are pinned to a cross and put in front of a roaring fire.

An hour later, the lambs are looking better, but they still have a long way to go.

Now the lambs are done. Raul gives me the first bite. It is delicious.

He slices some meat off a lamb and cuts it up. Next, he lays the meat on a platter and rings a bell for the waiters to serve the meat.

This is the platter of meat.

After several mouth-watering hours, we finally get to dig in.

1 comment:

corie said...

That's it, I am going vegetarian!