Beef + Lamb Ambassador Chef, Pablo Tacchini loves to cook lamb using the traditional Argentinian method of slow cooking the whole carcass over an open fire. He says it takes a bit of knowledge about how wood, fire and temperature work to cook such a large piece of meat and he keeps a close eye on the lamb during the 4 to 5 hours of cooking.
Using a specially designed spit is important as it allows the angle of the lamb to be adjusted to ensure the meat is cooked through. Although it involves a bit of knowledge and time, it’s well worth the effort as the result is tender succulent lamb where every part of the meat is eaten. Pablo says it’s a great way to feed a large group and the perfect way to celebrate a special occasion.