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  • Every weekend Saul Torres and his crew may can sell £500 of Lamb Barbacoa to nearly 1200 people using a machete, they cut down the larger pieces so the meat can better fit inside of the three ft wide oven.

  • All of the ovens al Picco uses are preheated for 7 to 8 hours.

  • Workers then take the pre roasted maguey leaves and line the ovens.

  • These leaves contain a sap, which will infuse the meat with a sweet, smoky flavor when combined with the wood embers, wrapped inside long maggie leaves and slow roasted for 11 hours.

  • This lamb barbacoa is legendary for its tenderness and it's sweet and smoky flavors.

Every weekend Saul Torres and his crew may can sell £500 of Lamb Barbacoa to nearly 1200 people using a machete, they cut down the larger pieces so the meat can better fit inside of the three ft wide oven.

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