GAUCHO-STYLE RACK OF LAMB | CARRÉ GAÚCHO

Hello, my friends! Lamb is one of the tastiest meats ever, especially when roasted over wood with all the care this meat should have. My grandpa used to roast it on the ground fire or on the grill, but without removing the bones from the loin as I show you guys in this video. The removal of the bones, in addition to giving it good looks, also makes serving and cutting easier. Doing this, we can start eating faster. And, for me, the best way to eat a roast is to take the bone with your hands to bite the meat. This time, I used the seasoned flake salt that I developed for meats of this type and it tastes just amazing. I hope you like and enjoy this lamb roast made with lots of care and full of tips that will help you a lot. And, of course, once again the Coqueiro meat packing makes my job easier by providing me with quality meat. A hug from the "gaucho"!
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