Argentine Grilled Llama Meat

Asado de llama is a typical preparation of the Argentine Northwest, especially in Jujuy and Salta, that makes use of the lean, flavorful meat of this Andean camelid.

It’s a regional alternative to traditional asado, cooked over embers of quebracho or algarrobo wood, which gives it a characteristic smoky flavor.

Argentine Grilled Llama Meat

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• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings
• Category: Main Course
• Cuisine: Argentine

Print Recipe

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Ingredients

• 1.5 kg of llama meat (steak or loin), in pieces (about 3.3 lb)
• to taste of coarse salt
• 1 of bay leaf (optional)
• 1 pinch of cinnamon (optional)
• to taste of olive oil

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Instructions

1. Prepare the meat, cut the llama meat into even pieces and bring it to room temperature before cooking.
2. Season, salt the meat and rub it lightly with olive oil, adding bay leaf and a pinch of cinnamon if desired.
3. Light the fire, prepare embers using quebracho or algarrobo wood, letting it burn down to good embers.
4. Cook, place the meat pieces on the grill over moderate heat, so they cook evenly.
5. Flip, turn the meat only once, when it releases easily from the grill.
6. Watch the doneness, since llama meat is lean, avoid overcooking it so it doesn’t dry out.
7. Rest, let it rest for a few minutes before slicing.
8. Serve, serve hot, in portions.

Tips for getting it right

• Llama meat is very lean, so it’s best not to overcook it to avoid dryness.
• Using quebracho or algarrobo wood gives the meat the region’s characteristic smoky flavor.
• Seasoning with cinnamon or bay leaf is a typical northern custom that gives it a distinctive flavor profile.
• Letting the meat rest before slicing helps it retain its juices.

Traditional variations

• Llama meat is also prepared in stews, empanadas, casseroles, and breaded cutlets (milanesas).
• Some recipes marinate the meat beforehand in red wine with spices.

How to serve

Asado de llama is served hot, freshly sliced, as a main dish.

It’s a typical preparation of the Argentine Northwest, especially in the provinces of Jujuy and Salta.

Recommended sides

• Andean potatoes
• Tomato and onion salad

Did you know?

Llama meat is very lean and nutritious, characteristic of the Andean region of the Argentine Northwest.

It’s often seasoned with spices like cinnamon or bay leaf, a custom that sets asado de llama apart from traditional beef asado.