World Flavors Cookbook

Cordero al Palo (Patagonian Lamb)

Name: Cordero al Palo (Patagonian Lamb)
Cook time: 300 min
Cuisine: Chile
Ingredients: 1 whole lamb, coarse salt, warm water, garlic, wood for fire

A whole lamb spread on a cross-shaped spit and slow-roasted for hours over a wood fire in the extreme south of Chile.

Cuisine: Chile

Ingredients

1 whole lamb, coarse salt, warm water, garlic, wood for fire

Instructions

1. Secure the whole lamb to a metal or wood cross. 2. Build a large wood fire. 3. Place the cross at an angle to the fire. 4. Roast slowly for 4-5 hours, basting periodically with salt water and garlic. 5. Carve and serve family-style.