Cortés Asador, a restaurant in São Paulo, has introduced a new selection of meat dishes focusing on the exceptional qualities of Patagonian lamb. This offering is part of their 'Seleção do Açougueiro,' which showcases cuts from distinguished sources and is curated seasonally. The lamb, raised in Chile's Patagonia region near Tierra del Fuego, is young—between 3 to 4 months old—and is raised entirely on pasture, which significantly enhances the flavor and tenderness of the meat.

The preparation of the lamb at Cortés Asador is intentionally simple, highlighting the unique qualities of the meat. The chefs use minimal seasoning, typically just salt, to allow the natural flavors, influenced by the pasture, to shine through. This approach not only showcases the premium nature of the lamb but also respects the product's origins. The emphasis on high-quality ingredients aligns with the restaurant's commitment to sourcing proteins that are both economically viable and exceptional in taste.

The introduction of this dish reflects a broader trend within the culinary world, where chefs are increasingly seeking unique and sustainable proteins from South and North America. By focusing on such high-caliber ingredients, Cortés Asador aims to elevate the dining experience while also promoting sustainable practices and responsible sourcing in the culinary industry. This initiative may inspire diners to explore beyond traditional meat choices while contributing to a greater appreciation for regional specialties.