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For our roasted lamb, we chose to work with the rump steak,

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which is a fattier cut that has a lot of flavor.

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It has a lot of character, you know?

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Just like the beef and pork picanhas.

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We cook it very slowly,

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in typical gaúcho barbecue fashion.

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We start roasting the pieces away from the fire,

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so they get to the desired internal temperature with a smoky taste,

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getting to the right doneness.

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And when it's time to serve, we sear the skin on all sides.

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The result is a juicy meat, with a homogeneous point and a smoky flavor.