Dish

Cordero al palo

Peruvian roasted lamb

Cordero al palo is made by marinating lamb with garlic, cumin, and oregano. The lamb is then skewered on a spit and cooked over an open fire for several hours until it is tender and juicy. The dish is typically served with pebre sauce and bread.

Cuisine of the Americas› South American cuisine› Peruvian cuisine

Meat Dish› Lamb/Mutton Dish

Origins and history

Cordero al palo is a traditional dish from the central region of Chile. It is believed to have originated with the indigenous Mapuche people who used to cook lamb in this way.

Dietary considerations

This dish is not suitable for vegetarians or vegans. It is also high in fat and calories, so it should be consumed in moderation.

Variations

There are many variations of this dish, with different marinades and cooking methods. Some people add wine or herbs to the marinade, while others cook the lamb on a spit with a different type of wood for a different flavor.

Presentation and garnishing

Cordero al palo is typically served on a large platter with the lamb in the center and the bread and pebre sauce around the edges. The dish can be garnished with fresh herbs or lemon wedges.