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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 Details
| Photo ID | #11149957 |
|---|---|
| Date Taken | |
| Location | N/A |
| Photographer | Fernando Lavoz/NurPhoto |
| Category | Human Interest |
| Copyright | © 2025 NurPhoto - Fernando Lavoz/NurPhoto |
Related Keywords
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
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