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We met up with Martín Cosmelli @fuegosclandestinos9156 in Pirque, a town close to Santiago but which brings us all the nature of a pre-mountainous area full of tradition. The idea was to show them another way of making lamb, so that they can take their tips for any occasion when they want to enjoy this magnificent roast. The key is time and fire management. As Martín explains, the logic is to generate a flame that allows cooking the extremities that we put on high, at the same time that we slowly cook the lower part. In the rib area, you have to be very careful not to put almost any temperature to avoid overcooking. When turning it over, almost at the end of the preparation (it was 3.30 - 4 hours approx.), be careful not to burn the skin. It is very nice and crispy, but if you are careless, it can burn and become more bitter. If you liked it, we will continue uploading barbecue content for you to enjoy this 18th, the little 18th and the rest of the year! #barbecue #lamb #chili