Click image to zoom

Patagonian Asado

In Osorno, Chile, on April 15, 2024, an asador is cooking asado de cordero al palo, also known as asado patagon, over an open fire in the open air, which is one of the culinary delights of the region. The asador is lighting the fire using wood or charcoal. The key to the perfect asado is maintaining a constant temperature that is not too high, requiring embers rather than direct flames. The cooking time varies according to the size of the lamb and the intensity of the fire, but it generally takes at least 4 hours for the lamb to cook perfectly, achieving a crispy skin on the outside and tender meat on the inside. Traditionally, it is served on a large wooden board, allowing each diner to cut the desired portion. (Photo by Fernando Lavoz/NurPhoto)

Photo ID	#11149948
Date Taken	10 April 2024
Location	N/A
Photographer	Fernando Lavoz/NurPhoto
Category	Human Interest
Copyright	© 2026 NurPhoto - Fernando Lavoz/NurPhoto

Osorno Chile April 15 2024 Asado de cordero al palo Asado patagón Culinary delights Open fire cooking Open air Asador Wood Charcoal Constant temperature Embers Cooking time Lamb Crispy skin Tender meat Wooden board Fernando Lavoz NurPhoto Patagonian cuisine Traditional cooking methods Barbecue Gastronomy South American food Chilean dish Grilling Meat preparation Social gathering Food culture Regional specialty Long cooking process Outdoor dining