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🥩
Main course Meat

Food Flavour DNA

Nutritional Values

🔥750kcal
💪58gProtein
🌾2gCarbs
🥑56gFat
🌿—Fibre
⚖️400 gServing

* Per serving · 400 g. May vary.

Cordero Fueguino

How to order / say it
Say it Cordero Fueguino — [kor-DEH-roh fweh-GHEE-noh]
Order I would like Fuegian roasted lamb, please.
Locally Quisiera cordero fueguino, por favor.
Say locally

Lamb roasted over an open flame, typical of Tierra del Fuego.

Why try it?

Cordero Fueguino is a hallmark of Patagonian gastronomy, representing the rugged pastoral landscape of Ushuaia.

How it tastes

The lamb is tender with a smoky aroma, crispy on the outside from the open flame, and juicy inside. The herbs enhance its natural flavors.

Origin & History — first documented: 1860

The tradition of roasting lamb over an open fire dates back to the 19th century when European settlers introduced sheep farming to Tierra del Fuego.

Recipe

Ingredients

  • 🥩 1 kg Lamb
  • 🧄 3 cloves Garlic
  • 🌿 2 tbsp Rosemary
  • 🌿 1 tbsp Thyme
  • 🧂 1 tbsp Salt
  • 🧂 1 tsp Black pepper

Method

  1. 1 Season the lamb generously with garlic, rosemary, thyme, salt, and pepper.
  2. 2 Skewer the lamb on a spit.
  3. 3 Roast lamb over open flame, turning frequently, for approximately 2 hours until cooked evenly.
  4. 4 Let it rest for 10 minutes before serving.

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All South America recipes — Argentina — Ushuaia — Cordero Fueguino
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