Entree: Chile – Chiloe – Cordero al Palo (Whole lamb slow-roasted on a pole over wood embers, simply seasoned and served rustic-style)

Serving Size: 8

Approximate Time

Prep 20 min

Cook 4 hrs

Additional 20 min

Total 4 hrs 40 min

Ingredients

- 8 lb (3.6 kg) boneless leg or shoulder of lamb, butterflied and flattened for skewering (or equivalent butterflied whole lamb portion)
- 3 tbsp (45 g) coarse sea salt, plus more to taste
- 4 cloves garlic, minced (about 12 g)
- 2 tbsp (30 ml) neutral oil (vegetable or sunflower)
- 2 tbsp (8 g) dried oregano
- 1 tsp (5 g) freshly ground black pepper
- 1/4 cup (60 ml) fresh lemon juice (juice of about 2 lemons)
- 1/2 cup (120 ml) white wine or water for basting (optional)
- Wood embers or hardwood charcoal for cooking
- Pebre or chimichurri for serving (no measurement required)

Instructions

1. Prepare the lamb: if not already butterflied, ask your butcher to butterfly the leg/shoulder so the meat opens flat; trim excess fat while leaving a protective fat layer. Pat dry.
2. Make the rub: combine garlic, oil, oregano, black pepper, lemon juice, and 2 tbsp (30 g) of the coarse salt into a paste. Rub this mixture all over the lamb, massaging into both sides. Let the lamb sit at room temperature for 30–60 minutes or refrigerate up to 4 hours.
3. Skewer and secure: thread the butterflied lamb onto a sturdy pole or spit (cordero al palo) and secure with wire or clamps so the meat is held flat and will rotate or remain steady over the fire.
4. Build the fire: prepare a bed of hardwood embers or charcoal giving a long, steady heat with minimal open flame. For a traditional result maintain medium-low heat so the lamb cooks slowly; the embers should be spread to create an even heat zone.
5. Roast slowly: position the pole 18–36 inches (45–90 cm) above embers depending on heat; cook for about 3–4 hours, turning occasionally if your pole rotates, or monitoring and moving the meat to avoid hotspots. Baste occasionally with wine or water to keep surface moist and brush on any remaining rub. The lamb is done when the surface is deeply browned and internal temperature reaches 135–145°F (57–63°C) depending on doneness.
6. Rest and finish: transfer the lamb off the pole to a cutting board, tent loosely with foil, and rest 15–20 minutes. Taste and finish with the remaining 1 tbsp (15 g) coarse salt if needed.
7. Carve and serve: slice the lamb across the grain into portions and serve family-style with pebre or chimichurri and roasted potatoes or corn on the cob for a Chilote feast.