Corderito Mechado Patagónico
Whole Patagonian lamb shoulder larded with garlic and rosemary, slow-roasted over coals until the meat pulls off the bone — a centrepiece feast from Neuquén.
📅January 5, 2026
25mPrep
180mCook
6Servings
⭐ 4.9Rating
🥩Nutrition Facts (per serving)
Protein 39%Fat 58%Carbs 3%
480kcalCalories
45gProtein
30gFat
3gCarbs
1gFiber
Ingredients
👥6
- 4⅜ lblamb shoulder bone-in
- 8 wholegarlic cloves
- 20 gfresh rosemary sprigs
- 10 gcoarse salt
- 5 gblack pepper
- 3 tbspolive oil
- 0.8 cupdry white wine
- 10 gfresh thyme
Instructions
- Cut deep slits all over the lamb; insert garlic slivers and rosemary sprigs into each slit.
- Rub with olive oil, salt, pepper, and thyme; marinate overnight if possible.
- Prepare a wood fire or preheat oven to 160 °C.
- Roast lamb over indirect heat or in the oven for 2.5–3 hours, basting with white wine every 30 minutes.
- Lamb is ready when the internal temperature reaches 80 °C and meat pulls easily from the bone.
- Rest 20 minutes, then carve and serve with chimichurri and roasted potatoes.
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