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The Patagonian Lamb Matambre (Receta de matambre de cordero patagónico)

Lamb meat is very versatile and can be prepared in many different ways, this includes of course the leg of lamb which is one of the best cuts that really stand out. In southern Latin America, the quality of the meats are usually very good, this is because the breeding and feeding of animals comes from longstanding family traditions and the cattle raised in a natural environment, with natural food. In the case of the lamb that grows in southern Argentina, the Patagonia region, their meats are considered among the best in the world. So while maybe you can't make a trip to this special argentinian region and see its beauties, here is a recipe for Patagonian Lamb...


* 1 leg of lamb
* 1 onion
* 1/2 lb. of bacon
* olive oil
* 227 oz. dried mushrooms
* 1 cup cream
* 3 cups of argentinian red wine
* pepper
* salt


1) In a bowl, set the mushroom to marinate for a few hours in the red wine. WIth a long sharp knife, cut the leg meat around the bone and lay it flat, matambre-style. Reserve. Then brown the bacon in a little oil and add the onion and fry until it is transparent. Stir in marinated mushrooms. Reserve.

2) Season the meat with Salt & pepper, and place the mushrooms and onions filling at the center of the meat, then rolling the meat and wrapping it with the bacon strips as you would a regular matambre, then tie it up with kitchen string.

3) Sear the lamb in hot oil, add the wine the mushrooms marinated in and cook for a few minutes. Then close the pot and bake slowly in the oven until the meat is cooked, about 1 hour.

Make a sauce with the cooking juices and the cream, adding corn starch if necessary. To serve, place some of this Patagonian Lamb on each plate, them topping with the sauce...

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