Lamb
Cordero Patagónico
Patagonia, Argentina
Patagonian grass-fed lamb slow-roasted on an iron cross over lenga wood embers for hours. The cold-climate pastures give the meat a distinctive, mild flavor prized across Argentina.
Original eatfuls sticker artwork
What it is
A closer look at Cordero Patagónico.
Patagonian grass-fed lamb slow-roasted on an iron cross over lenga wood embers for hours. The cold-climate pastures give the meat a distinctive, mild flavor prized across Argentina.
What to look for
Know it when you find it.
Whole lamb on a cross, crispy golden skin, tender smoky meat, served with salmuera and a glass of Malbec.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Cordero Patagónico.
Patagonia, Argentina
Region-specific tradition
Names around the table
One food, more than one name.
Keep exploring
If this caught your eye…
Jammu and Kashmir, India
Aab gosht
آب گوشت
Lamb is simmered with turnip, saffron, and mild spices in a Kashmiri broth that stays light rather than creamy.
Rome, Italy
Abbacchio alla Romana
In Rome, Abbacchio alla Romana is milk-fed lamb braised with anchovy, rosemary, garlic, and white wine.
Rome, Italy
Abbacchio brodettato
In Rome, Abbacchio brodettato is milk-fed lamb braised with anchovy, rosemary, garlic, and white wine.
Friuli-Venezia Giulia, Italy
Agnello al rafano
In Friuli, Agnello al rafano is lamb cooked with horseradish, herbs, and white wine until tender.
Apulia, Italy
Agnello alla gravinese
In Puglia, Agnello alla gravinese is lamb cooked with pecorino, egg, and herbs in a savoury sauce.
Abruzzo, Italy
Agnello cacio e ova
In Abruzzo, Agnello cacio e ova is lamb baked with pecorino and egg into a savoury, set sauce.
Bulgaria
Bulgarian Roast Lamb
Агнешко печено
Whole or jointed spring lamb roasted with butter and dried savory, traditional for St George's Day on 6 May when it is eaten across the country.
Bihar, India
Ahuna (Champaran meat)
अहूना
Mutton is marinated with onion, garlic, and whole spices, then slow-cooked in a sealed earthen pot in Bihar.