Patagonia-Style Lamb

Patagonia-Style Lamb

From: Chef Reina Morris, Buenos Aires Café, Austin, TX. The following recipe details the process to cook the best Latin dish presented at the 2015 Austin Lamb Jam.

1 whole lamb (approximately 70 lb.)
chimichurri sauce (recipe follows)
1 liter of salmuera (recipe follows)
1 40-lb. whole charcoal (no briquettes)

Chimichurri Sauce:
2 cup finely chopped Italian parsley
½ cup finely fresh chopped garlic<

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