Patagonian Fire · Whole Roast Lamb
Cordero al Palo Magallánico
🍖
Photo coming soon
The lamb is splayed open on a wooden or metal stake and planted at an angle around an open wood fire for hours, slow-roasting from radiant heat rather than direct flame.
A whole lamb is butterflied, skewered on a stake, and roasted upright beside an open fire until the skin crisps and the meat pulls easily from the bone. Vendors at Patagonian festivals and roadside stands carve it to order onto a plate or bread.
Why it's made this way: Sheep ranching has defined Magallanes' economy since the 19th century, and this open-fire method suits the region's vast, windswept estancias.
More from Chile
Part of World of Street Food — 690 dishes from 118 countries.
Something wrong here? Tell us in the comments below.
Photo credits.