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A privileged environment
The region boasts around 8,700 enterprises that own sheep kept in natural pastures. The animals roam free, drinking maternal milk and spring water, and eating real grass, resulting in high-quality meat.
Queso de oveja (2021-01-21/2021-01-24) by Leo LibermanGustar
Quality of origin
Seeking protection from the competition, since 2014, every lamb bred south of the River Colorado has been assigned the geographical indication of Patagonian lamb. It is the most extensive geographical indication in the world, at more than 300,000 square miles (800,000 km2).
Río Negro, Cordero PatagonicoGustar
Patagonian-style lamb
It can be cooked many different ways, but the classic method is on the rotisserie (also known as on the stake or cross). The most important restaurants in the region invariably include it on their menus.
With the lamb split down the middle, it is hooked onto the cross in such a way that its hindquarters stick up. The side with the bones is cooked first. The meat is exposed to the flames for three hours, and then turned to cook for a further hour.
Marinades with style
Every twenty minutes, the lamb is seasoned with a brine of rosemary, bay, garlic, and barbecue salt. Then every cook adds his own signature. Marinades can also include parsley, chili powder, and mint to enhance the flavors of the meat.
Puertas adentro de la cocina argentina: cordero patagónicoGustar
Cocinero (2021-01-20/2021-01-23) by Nicolás VarvaraGustar
Each grill is a different world
Lamb can be prepared in many different ways: in the oven (fragranced with thyme and wine), as brochettes, in stews, and on the disc. It is a very versatile meat, which also lends itself to being a perfect filling for empanadas.
Cocinero emplatando (2021-01-20/2021-01-23) by Nicolás VarvaraGustar
Cocinero emplatando (2021-01-20/2021-01-23) by Nicolás VarvaraGustar
The National Lamb Festival
Since 1977, the National Lamb Festival has been held in Puerto Madryn (Chubut). It is a celebration that reclaims rural values and culture, where delicacies are cooked over traditional fires for locals and tourists.
Cocinero emplatando (2021-01-20/2021-01-23) by Nicolás VarvaraGustar
Health, appreciated
From a nutritional point of view, Patagonian lamb pays tribute to sustainable gastronomy. Grazed on organic pastures, the meat is lean, low in cholesterol, and full of antioxidants and anticarcinogens, vitamin E, and linoleic acid. Above all, it’s delicious.
Editing: Diego Marinelli/Text: Aníbal Mendoza
