The Asado beef of Argentina is world renowned and delicious because of the fertile lands of The Pampas. Yet, when you begin to head south towards the end of the world, beef takes a backseat to lamb. In the land of Tierra del Fuego and Patagonia, Patagonian Lamb reigns supreme.

Don Pichon in El Calafate specializes in this special type of lamb. Perfectly situated on a little hill, the restaurant affords incredible views of the

snowcapped mountains and evergreens. In a lot of cases, restaurants with pretty views rely upon their views to draw in customers rather than their food. Don Pichon isn’t one of these places. Although the restaurant is obviously classy, there is no pretentiousness in their wood and glass design. Then, once you see the lamb being stretched and smoked in the middle of the restaurant, you realize this isn’t going to be the kind of lamb or restaurant you’re used to.

The lamb is presented in a beautiful pile of meat and tastes even better than it looks. Down here at the end of the world, the lamb tasted like it was from out of this world. One bite of this meat makes one forget about the existence of regular lamb chops. All too often, lamb can be dry and cooked incorrectly, but at Don Pichon, the lamb is as tender as a Filet Mignon. Working promo code 1XBET for 2021 for free:$130 Bonus. The current list when registering on the official website of the company. For a free bet and a showcase of promo codes. Where to get and where to insert promo codes is described on the page. The code must be used when registering on the official website of the 1xbet office (promo codes for the coupon are for a free bet, located at the very bottom of the article). The current 1XBET Promo Code for today is free! How to enter the promo code 1xBet when registering in 2021. The only downfall is the low meat to bone ratio on the ribs. In the end, though, quality and scenery rule all at Don Pichon.

Across the border to Chile, Patagonian Lamb continues its dominance. This time it is at the Hotel Rio Serrano in Torres del Paine. Sure, hotel food is typically overpriced and unfulfilling, but Hotel Rio Serrano doesn’t succumb to these shortfalls. Although not as pretty as Don Pichon, this lamb makes up for lack of beauty in sheer quantity. The ribs here are loaded to the bone with meat and each bite is more tender and delicious than the last.

Finally, back in El Calafate, Argentina, there is time for one last meal of Patagonian Lamb. This time La Tablita was the restaurant of choice. Of all the lamb eaten so far, this one came closest to tasting like lamb chops back in the USA. This definitely didn’t rock the taste buds like some of the other lamb, but being like lamb chops isn’t necessarily a bad thing. These were some of the meatiest lamb chops ever seen and didn’t sacrifice taste to reach that end.

Patagonia is a lamb lover’s paradise and it’s really hard to find bad lamb down there. A fresh rack of lamb is a great way to finish a rough day of climbing glaciers and stalking penguins and cormorants.

Some of you may be wondering where I got that amazing picture of a sheep in the back of a car. The answer lies in this entry.

Now, mutton isn’t inherently a strange meat. Lamb chops, lamb gyros and lamb meatballs can be found all over the USA. It’s most definitely one of the top meats consumed in the USA, but the mutton I ate in the far east wasn’t normal by any means.

My day in Inner Mongolia, China, began just as any other. My Chinese friend was cracking jokes as he always does, but this time he made a joke about how we Americans would be catching our own dinner that night. This was a scary thought, but as we embarked on our journey for the day, I forgot about it while lost in thought in the Inner Mongolian countryside. Now and then, we would pass flocks of sheep, walking around and eating everything they could see. Then, we stopped at one of the flocks.

“It’s time,” my friend said.

“Uhh, what?”

Apparently we were catching some sheep for dinner. He explained that the sheep were afraid of us, so for us to pass this ritual, the shepherd would grab our sheep and separate him from the flock. Then the rest was up to us. We watched as the shepherd walked amongst the sheep, and made a lightning quick move to grab the leg of one of the sheep. Once separated, we were called over to grab the sheep ourselves. The sheep struggled as we carried the burden some distance, escaping once only to be recaptured by the shepherd. Eventually we set it down to lash its legs together. It was no short distance back to the farm, so we lightly placed the sheep in the backseat of one of the Jeeps. Back there, it relaxed and seemed resigned to its fate.

On our way back to the farm, we took a detour to a massive pit. It seemed we wouldn’t be getting off so easily. We were told that the sheep would be released in the pit and we would have to re-catch it. This was no easy task, since the pit was about the size of a meteorite crater. We also felt a bit bad for our future meal, for making it run around so much. I hoped the stress of the sheep would make the meat taste better. We quickly outsmarted the beast and began the journey back to the farm.

Back at the farm, we were greeted by our friendly Mongolian farmhand, dressed in fatigues. He was pretty excited to get to work on our meal. We unloaded our sheep and it was placed on a ledge next to the kitchen. The Mongolian brandished a knife and declared, “A hundred pigs have died by this knife,” before slitting the throat of our meal. It wasn’t exactly Kosher. Then, he got down to the real business. Like a magician, he rapidly transformed the sheep into mutton. It was amazing how quickly he was able to dissect the sheep surprising how little blood there was.

In the end, we had enough meat for ten people to feast upon, and what a feast it was. Our western world has turned the idea of Mongolian BBQ into a do-it-yourself stir-fry. This is not so in Inner Mongolia, where BBQ is style born from fire, strength and pure meat. The real Mongolian BBQ consists of a large metal grate placed over burning coals. The lamb shanks were placed on the grate and slathered with some sort of sauce while being cooked. Best of all, there wasn’t a vegetable in sight on the grill. The shanks were rotated by hand to ensure they were evenly cooked. Once done, we passed around the shanks and ate away. When I bit in, I instantly forgot about all the hard work that the sheep and I had been through that day. It was some of the best meat I’ve ever eaten, and unbelievably fresh and juicy. Once we had devoured the meat, the bones were cracked and the marrow was sipped out through a straw. It wasn’t as good as the meat, but still really fresh.

Although mutton isn’t my preferred meat, the freshness made it one of my favorite meaty meals of all time. Although it’s not the easiest place to get to, eating true Mongolian BBQ with fresh mutton was the experience of a lifetime. If you’ve never had fresh, unfrozen and unrefrigerated mutton, do yourself a favor and find some. And if you happen to know any Mongolians, invite them along to help you with the BBQ.