Whole Roasted Goat or Lamb Asador

5 from 1 vote

Asador is a classic Argentinian recipe for cooking whole lamb hung on an asado cross over an open fire for hours until meltingly tender.

Prep Time2

Cook Time7

Total Time9

Course: Main Course

Cuisine: Argentinian

Keyword: Al Asador, Fire Pit Cooking, Whole Goat

Servings: People

Calories: 51kcal

Cost: 200

There is more than one way to build a pit, so build the right fire for your situation. It's best if you can channel the fire to one side and concentrate heat. Cinder blocks work well, just put them all on one side.

Cut the sternum and spread rib cage open. Once you can get your hatchet in the chest cavity begin to break inner clavicle bones so when you push on the ribs it breaks open.
Apply pressure until ribs stay open. Cut out dangling pieces inside lamb and separate bone connecting inner thighs on the hind legs.
Secure the legs to cross bars with stainless steel wire. Be sure not make it too tight or the wire will tear the meat. For additional support secure the lamb by tying metal wires through mid back and around cross bars (see video).

Chef doesn't salt and pepper the whole animal, but smothers with salmura once the meat is picked and broken down.

Start cooking the lamb early in the day and don't be scared to get some heat into it in the beginning. The lamb should be tilted on the stake toward the fire, exposed bone side facing the heat. Cook 5-6 hours on the bone side, then 1 hour on the skin side to finish. Baste the lamb occasionally from top and bottom.
Watch the meat - you may need to push the post up and down, depending on how it looks and if certain parts need more fire attention.
After about 5 hours, you will start to see the shoulders bleed and the collagen start to give on the skin side. It’s time to turn animal over on its stake and continue to cook. The whole process may take up to 7 hours and you will get the best results when you have more time flexibility. The longer it cooks, the better it will be.

Place squash under the lamb and allow the fat from the lamb to drip onto the squash and roast slowly. This should take 3-4 hours. if they get to burnt just distance them from the fire and slowly roast them. Any veggies will work they just need to slow roast.

Clean and cut the red onions in half
In a dutch oven sear the onions one by one and remove.
Once seared deglaze with water and vinegar and allow to bring to a simmer
Add chilis and oregano and onions back. Place next to the fire and slow cook once tender and remove onions. Shave cabbage into the pot and allow to steam inside while pot is still warm.

Serve the goat with the vegetable sides when ready. seasoning with the salmura sauce before serving.

A whole lamb, goat, or venison can be cooked this way.