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Name: Traditional Cordero al Palo from Patagonia, Argentina
Prep time: 30 min
Cook time: 240 min
Yield: 12
Cuisine: Argentina
Ingredients: 1 whole lamb (approximately 15-20 kg), butterflied (spine removed for even cooking); 2 cups coarse sea salt; 1 cup coarse ground black pepper; 2 liters water (for brine, optional but recommended); 2 kg hardwood (such as quebracho or oak) for the fire and embers; 10-12 long, sturdy wooden skewers (approximately 1.5 meters long) or a metal spit

Cordero al Palo

🇦🇷 Argentina

Patagonia

Spit-roasted lamb, a rustic tradition in rural Patagonia.

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