A traditional Argentine asado consists of various meats cooked slowly over a wood fire. The centre piece is almost always one or more whole lambs. After roasting for 5-6 hours the meat is tender, succulent and delicious.

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While the lambs are roasting, chorizo sausages are cooked and served in pieces of bread (choripan).

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Alongside the lamb, because Argentines can never have enough meat, a joint of beef will be roasted. This is then thinly sliced to serve – well cooked and a bit crispy on the outside and pink in the middle.

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To accompany the meat, Argentines enjoy chimichurri (a flavour packed garlicky sauce with a chilli kick), bread and simple salads.

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(Click here for sample menus)