Patagonian Asado

In Osorno, Chile, on April 15, 2024, an asador is cooking asado de cordero al palo, also known as asado patagon, over an open fire in the open air, which is one of the culinary delights of the region. The asador is lighting the fire using wood or charcoal. The key to the perfect asado is maintaining a constant temperature that is not too high, requiring embers rather than direct flames. The cooking time varies according to the size of the lamb and the intensity of the fire, but it generally takes at least 4 hours for the lamb to cook perfectly, achieving a crispy skin on the outside and tender meat on the inside. Traditionally, it is served on a large wooden board, allowing each diner to cut the desired portion. (Photo by Fernando Lavoz/NurPhoto via Getty Images)