For our roasted lamb, we chose to work with the rump steak,
which is a fattier cut that has a lot of flavor.
It has a lot of character, you know?
Just like the beef and pork picanhas.
We cook it very slowly,
in typical gaúcho barbecue fashion.
We start roasting the pieces away from the fire,
so they get to the desired internal temperature with a smoky taste,
getting to the right doneness.
And when it's time to serve, we sear the skin on all sides.
The result is a juicy meat, with a homogeneous point and a smoky flavor.