Subtitles section Play video Print subtitles Every weekend Saul Torres and his crew may can sell £500 of Lamb Barbacoa to nearly 1200 people using a machete, they cut down the larger pieces so the meat can better fit inside of the three ft wide oven. All of the ovens al Picco uses are preheated for 7 to 8 hours. Workers then take the pre roasted maguey leaves and line the ovens. These leaves contain a sap, which will infuse the meat with a sweet, smoky flavor when combined with the wood embers, wrapped inside long maggie leaves and slow roasted for 11 hours. This lamb barbacoa is legendary for its tenderness and it's sweet and smoky flavors.