Ayaviri's emblematic roast: lamb marinated with ají panca, dark beer, garlic and spices, then baked until succulent inside and deeply browned outside. Huayro potatoes absorb the roasting juices, completing a Puno classic made for celebrations and generous tables.
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Pat the lamb leg thoroughly dry and make several deep cuts through the thickest sections without separating the meat from the bone. This lets the seasoning penetrate and creates more surface for the characteristic browned crust.
Mix the ají panca paste, dark beer, ground garlic, lemon juice, vegetable oil, cumin, pepper, oregano, and salt into a loose red marinade. Rub it thoroughly over the lamb, working it into the cuts, and marinate for 2 hours.
Preheat the oven to 180°C. Place the lamb and all of its marinade in a roasting tray, add the water to the bottom without washing the seasoning off the meat, and roast for 75 minutes. Every 25 minutes, spoon a small amount of the pan juices over the lamb to keep the surface seasoned without soaking it.
Wash the huayro potatoes thoroughly and halve any large ones. Arrange them around the lamb and carefully coat them with the red roasting juices. Roast everything for another 35 minutes, until the potatoes are tender and beginning to brown.
Increase the oven to 220°C and roast for 10 more minutes, until the lamb develops a reddish, toasted, deeply browned surface and the potatoes take on color. Watch the chili coating closely during these final minutes: the goal is a dark savory crust, not burnt ají.
Remove the cancacho from the oven and rest it for 15 minutes before carving. Serve the hot lamb with the huayro potatoes and a spoonful of the roasting juices. The proper result is succulent, tender lamb with a toasted exterior and concentrated ají seasoning. And that's it—Puno brought the lamb, the oven did the magic. 🐑🔥
