Chilean Spit-Roasted Lamb (Asado de cordero al palo) is a preparation that was incorporated into the Mapuche diet as part of the “Walüng” or time of harvest and abundance, also known as the time for roasted or stewed lamb as a celebration.
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How to make Chilean Spit-Roasted Lamb?
Spit-roasted lamb is generally prepared during family and territorial celebrations, where often the process includes the preparation of “ñache” and the cooking of the animal’s innards.
Nutritional Information
Category: Main Dishes
Cuisine: Chilean
Calories: 400
Preparation: 90 minutes
Cooking: 4 hours
Servings: 10 people
Chilean spit-roasted lamb recipe
Ingredients
- 1 whole lamb
- ½ kg of coarse salt
- ½ sack of charcoal
- 1 ½ m² of firewood
Preparation
- Skin and prepare the lamb for roasting whole or open it along the ribs, dividing it into two and skewering it on the bars that will hold the meat, first the vertical one and then the two horizontal ones, tying them at the ends if necessary.
- If using firewood, the fire should be lit at least one hour before roasting; if using charcoal, about 30 minutes before starting the meat’s cooking, in a safe place free from the wind.
- Once the lamb is in place, lightly moisten the surface and rub the meat with coarse salt so that it adheres and forms a kind of crust; any excess salt will naturally be removed during cooking.
- Place the lamb about 80 centimeters from the ground, on the side of the ribs when starting to roast until golden brown; then, turn the meat and always pay attention to the cooking, heating the bone of the animal without making cuts to the meat, for about 2 hours. Then, as the lamb is roasted, lower the spit and turn the meat until it reaches the desired cooking point, for 1 or 2 more hours.
- Serve the spit-roasted lamb hot, accompanied by salads and red wine, ideally outdoors at a table next to the spit.
Benefits of consuming lamb
Lamb is packed with high-quality protein, essential for muscle development and overall body function.
Lamb offers a wealth of vitamins and minerals, including iron, zinc, and B vitamins, promoting optimal health and vitality.
Did you know?
The spit-roasted lamb is a cooking method developed by the Pehuenche people who crossed from and to the Argentine side through the Antuco Woods, now called “Pichachén International Pass,” using coligues spears to skewer and roast the meat.
