Roasting a whole goat or lamb “al-asador” style is a very special event, and a tradition for people from Argentina and other South American Countries like Uruguay. Expect a full day of fun leisurely cooking, perfect for relaxed conversations as there’s roughly 5-7 hours plus preparations. Don’t be in a rush and make a day out of it!
How to Cook Lamb Asador
First, the goat is prepared with a simple salmura (brine) and basted as it cooks, while utilizing the fire to create number of vegetable side dishes. We roast winter squash and cabbage by placing it under the carcass that continues to baste vegetables from the drippings of the meat.
As the lamb cooks slowly it bastes the vegetables in fat. It’s a great technique and can be used for almost any vegetable. While the lamb is cooking, onions are seared and served with fresh goat cheese and oranges. Potatoes are boiled until tender and roasted again with butter and herbs.
Have a large table for opening the ribs.
Flatten animal by cutting along the spine. It needs to be flat, flayed and hung on the cross for even cooking.
Trim off some fat to avoid fire flare-ups.
Ready to grill! Start cooking the lamb with the bone side closest to the fire.
After about 6 hours, finish the lamb by caramelizing the skin for an hour.
Enjoy, with plenty of friends.
You’ll want plenty of seasonal side dishes for your guests to enjoy.
This recipe is by chef Ben Spangler. Hailing from Minnesota, Ben draws from his Midwestern roots to create dishes that are unpretentious and delicious. Ben has competed on national television for the Food Network and appeared on local Minneapolis food networks. He is currently working on a new ice cream concept in Minneapolis. Chef Ben Spangler www.benimagination.com.
Looking to buy lamb or goat online? Shepherd Song Farm: Grass to table. We raise lambs & goats traditionally, humanely and sustainably. 100% Grass Fed, Pasture Raised, Never Confined, no Hormones, Grains or Animal Byproducts. Born, raised and processed in the U.S.A. Good for you and good for the environment.
Asador is a classic Argentinian recipe for cooking whole lamb hung on an asado cross over an open fire for hours until meltingly tender.
Course Main Course
Cuisine Argentinian
Keyword Al Asador, Fire Pit Cooking, Whole Goat
Prep Time 2 hourshours
Cook Time 7 hourshours
Total Time 9 hourshours
Servings 20People
Calories 51kcal
Cost 200
Equipment
1 Metal wire snips,
5 ft Stainless steel wire
1 Asado cross
3 Fire-safe roasting pans or cast iron skillets as needed for vegetables
1 pair thick heat resistant gloves
1 Bonesaw
Ingredients
Goat Al Asador
1ea Whole Goat
3ea Mixed squash
Salmura
1parsley Bunch Chopped
4rosemary Sprigs Leaves Removed
3cwater
4ea Garlic Cloves
1/2cup salt
1/2cupred vinegar vinegar
½cup sugar
1orange zest thinly sliced
1ozoregano
Place all ingredients in a pot and simmer for 5 min
Onions
10red onions
Kosher salt and fresh ground black pepper to taste
2ozevoo
2cups water
1cup White Wine Vinegar
1Dried chilis
1Tdried oregano
1purple cabbage
3oranges cleaned and sliced
Instructions
Build The Fire Pit
There is more than one way to build a pit, so build the right fire for your situation. It's best if you can channel the fire to one side and concentrate heat. Cinder blocks work well, just put them all on one side.
Butcher & Tie the Lamb on the Asado Cross
Cut the sternum and spread rib cage open. Once you can get your hatchet in the chest cavity begin to break inner clavicle bones so when you push on the ribs it breaks open.
Apply pressure until ribs stay open. Cut out dangling pieces inside lamb and separate bone connecting inner thighs on the hind legs.
Secure the legs to cross bars with stainless steel wire. Be sure not make it too tight or the wire will tear the meat. For additional support secure the lamb by tying metal wires through mid back and around cross bars (see video).
Sesasoning
Chef doesn't salt and pepper the whole animal, but smothers with salmura once the meat is picked and broken down.
Cooking the Lamb on the Cross
Start cooking the lamb early in the day and don't be scared to get some heat into it in the beginning. The lamb should be tilted on the stake toward the fire, exposed bone side facing the heat. Cook 5-6 hours on the bone side, then 1 hour on the skin side to finish. Baste the lamb occasionally from top and bottom.
Watch the meat - you may need to push the post up and down, depending on how it looks and if certain parts need more fire attention.
After about 5 hours, you will start to see the shoulders bleed and the collagen start to give on the skin side. It’s time to turn animal over on its stake and continue to cook. The whole process may take up to 7 hours and you will get the best results when you have more time flexibility. The longer it cooks, the better it will be.
Squash
Place squash under the lamb and allow the fat from the lamb to drip onto the squash and roast slowly. This should take 3-4 hours. if they get to burnt just distance them from the fire and slowly roast them. Any veggies will work they just need to slow roast.
Onions
Clean and cut the red onions in half
In a dutch oven sear the onions one by one and remove.
Once seared deglaze with water and vinegar and allow to bring to a simmer
Add chilis and oregano and onions back. Place next to the fire and slow cook once tender and remove onions. Shave cabbage into the pot and allow to steam inside while pot is still warm.
Serving
Serve the goat with the vegetable sides when ready. seasoning with the salmura sauce before serving.
Video
Notes
A whole lamb, goat, or venison can be cooked this way.