On 11 November the 8th place. National Party of "heavy lamb" in the park, Dr. Elias regular city of Sarandi of Yi, Durazno ", attended by institutions, cooperatives, companies and producers related to the production of sheep meat quality of Uruguay. When I heard that was made this event and you could taste the lamb in different ways, I got excited and decided to go. This type of lamb has more meat and less fat, and is not commonly found in the capital.
The "heavy lamb" is a quality product aimed at markets with high purchasing power and demand, why which are mainly exported.
must meet certain characteristics regarding age, weight, body condition and wool. This is a product that can be achieved with any breed of sheep that are finished in pastures and excellent health.
(The area surrounding the city of Sarandi of Yi is distinguished by its quantitative and qualitative contribution to the production of lambs. The "heavy lamb" type Sul is an important productive reality for many establishments, constituting an export item that grows every year. These Central Wool 200,000 lambs are being forwarded to the industry, from 450 producers). We
around noon (my children and I), in the development of a party that had started the previous evening. There was barbecue competitions, shearing, of competing with its elaborate chefs recipes, live demonstration of how to best cuts of beef and lamb, etc.. Imagine the whiff of grilled meat swarming among the trees of the park, excited people, and a pair of typical lugarcillos to sit and have lunch this lamb class.
In a place called "The Yoke" ate grilled lamb, pizza (dipped in sauce), rolled (stuffed with cheese, bacon, olives and egg) and Naples (with mozzarella, ham, gravy and peas above). An excellent opportunity. As we were very well attended, with sympathy and speed-up those girls, "I would announce the address and phone number as the year where you can eat these and other regional delicacies: Barbecue The Clip, Astiazarán Street 501, Tel 0367 8930, Sarandi of Yi, Durazno. Thanks.
The stand where they were installed by developing their personal chefs recipes, we find the following varieties (take out ideas):
- smoked lamb curry with mango and cardamom chocolate pastry accompanied by cous cous with almonds and apricots, pickled onions, etc. (Marcelo, Ian and Marisabel)
- Loins lamb in phyllo dough with soft polenta, salad and garlic petals (William Bertoua and Gil Guzman, Cooking Club Uruguayo)
- Costilla en croute, spicy potatoes with cream, vegetable terrine, pea puree, port reduction , citrus and mint (Andrés Fernández and Carlos Labadie, School ICET)
- rolls of lamb with orange sauce, terrine of crunchy carrots and cheese with almonds (Luis Didak, and Jenny Rosario Silveira Duarte, Technical School Pass Arena)
the 8th and 9th December there will be another party Creole, and in the same month is the Feast of the Boar. Attentive then.
From Montevideo you can go Route 5 to peach (in excellent condition), and then by 14 to Sarandí of Yi (some potholes), or go on Route 6 (less distance but the quality of regular pavement is down).
I leave some photos.
