Uploads from Nigel Lewis

Currently Playing: I Thought I Knew Lamb. Then I Met These Argentines

I Butchered a Whole Lamb. Then the Argentines Took Over. I've broken down more lambs than I can count. But I'd never prepared one for the cross, and I'd never seen it cooked like this. Just down the road from the shop there's a polo yard where the Argentine players and their grooms stay for the summer. They've been doing asado there for years, quietly, every week, and almost nobody outside those gates has seen it. This time they let us bring a camera. It starts in my shop. I take a whole lamb and butterfly it flat for the fire, which is a different job entirely to breaking one down for the counter. Kidneys out first, always pulled towards the legs. Heavy fat off. Saw down either side of the spine so the whole animal opens out and lies flat. While the fire's going I also prep a set of Argentine-cut beef ribs off the brisket, and a matambre from the flank, which translates roughly as "hunger killer" and is about the most prized bit of beef there is over there. Then we go down to the yard, and David takes over. What I learned from him genuinely surprised me. They cut pockets into the muscle and pack salt in by the handful, far more than I'd ever dare, because six hours over embers draws most of it back out. The lamb goes on the cross at just past 45 degrees, never over flame, only ever over embers. It gets basted with nothing more than water, salt, rosemary and pepper. Meat goes on at room temperature onto a grill that's already warm so it doesn't stick. Six hours in total, flipped once at four. I went in expecting the brisket ribs to be tough as old boots. In England we'd bone and roll that cut and give it five hours low and slow with celery, carrot, onion and peppercorn, the way my grandmother did it for Sunday lunch. Two hours on the embers and it cut like butter. I'm still not entirely over it. The lamb went on at 21 kilos and came off at about 14. What was left of it was, and I don't say this lightly, probably the best lamb I have ever eaten. Thanks to David and everyone at the yard for the day, the mate, and the education. Good food, better company. If you've never seen a whole lamb cooked this way, this one's worth your time. Tell your friends. Online Shop 👉 https://lewismeat.com/