Cordero al Palo will Change Your Mind About Eating Lamb

It takes an adventurous spirit to explore the wilds of Patagonia, and for some that can also refer to the food. When it comes to the food of Patagonia, meat and seafood are on the menu in a big way and Cordero al Palo, the local lamb specialty, is a must-try.

You may not be too keen on eating lamb — many people are not. But if you’re a foodie, keep reading.

Even if you still don’t enjoy lamb or aren’t much of a meat eater, the traditional preparation and cooking technique is interesting to say the least and worth a closer look.

What is Cordero al Palo?

Cordero al Palo is one of the most traditional foods in South America — and certainly in Chile and Argentina.

In Chilean Patagonia they call it Cordero al Palo, sometimes Asado al Palo - "lamb to the post" - the whole slow-roasted lamb that is splayed open and stretched on an iron cross or rack.

The lamb is roasted vertically on a wood fire allowing it to cook evenly and the juices to continually baste the meat as any excess fat renders to liquid and drips off. 

It's traditional, it's delicious, and eating it here — prepared this way — will forever change your mind about eating lamb.

Cordero al Palo made at Hotel Las Torres

Cordero al Palo made at Hotel Las Torres



What do you MEAN you don’t eat no MEAT? Oh ok, that’s ok... I make lamb.”
— Aunt Voula, My Big Fat Greek Wedding

This post may contain affiliate links: if you make a purchase through these links, we earn a small commission at no extra cost to you.

Cordero al Palo in Torres del Paine


I giggled remembering that line from My Big Fat Greek Wedding as we sat over dinner in Patagonia devouring the lamb in front of us. 

It was Friday night at Hotel Las Torres, and our last evening at the beautiful ranch in Torres del Paine National Park where we were staying. It was “Argentinian Lamb Night” even though we were in Chile.

We'd been watching the chefs prepare it that afternoon over an open fire pit outside on the lawn. Generally, I'm a pasta/veggie/light meat kinda girl, but here I was in lamb heaven.

Hotel Las Torres has a warm, Ponderosa ranch feel during the day in the shadow of the mountains...

Hotel Las Torres has a warm, Ponderosa ranch feel during the day in the shadow of the mountains...

and even more beautiful in the evening light.

and even more beautiful in the evening light.

I never ate lamb as a kid. We didn't have a spit on the front lawn or out back, or even an Italian version of Aunt Voula who insisted on making lamb for the family vegetarian. 

It was just something my family never had for dinner that I remember - and as a kid you remember dinner, especially if you're having something new. Amirite? 

When I was younger and newly married, my husband found out I'd never had lamb and offered to make it one night for dinner. I thought sure, why not - how bad could it be? 

Suffice it to say my first bite was my last. It was awful. Putrid. Distinct. The unusual taste in my mouth couldn't be washed out fast enough and no amount of mint jelly did the trick. 


Over the years with our growing consciousness of our food sources, not to mention the greater care taken to cut and prepare the food we eat - thank you Food Network - the taste of lamb has changed considerably. Have you noticed that? Some time around the millennium, lamb lollipops burst onto the food scene as the new party It food. And they were delicious! When did this happen?


So when we traveled to Patagonia for the first time, I knew there would be lamb on the menu, the traditional Argentinian-style preparation on the iron cross that's world-renowned.

It's one of the most authentic and traditional foods of Chile that every foodie should try, and I was excited to do just that.

The traditional Patagonian lamb on the cross, Cordero al Palo

The traditional Patagonian lamb on the cross, Cordero al Palo


The meat is usually accompanied with pebre, a local condiment similar to chimichurri - made from a combination of onions, tomatoes, herbs, garlic, olive oil, hot peppers, and red wine - though the recipe seems to be unique to every chef you talk to.  

The whole preparation lasts around 5 hours and the lamb is kept moist with its own juices and brushed occasionally with a warm water, salt, and garlic clove mixture called salmuera.

How Does Cordero al Palo Taste?


In a word, sublime. The lamb was tender, perfectly seasoned, and very mild with no hint of the odd flavor I'd tasted twenty years earlier. It was much less game-y than you might think, and I savored every juicy bite.

Homemade ice cream with fresh herbs and berries

Homemade ice cream with fresh herbs and berries

The only thing that may have made this meal any better might be enjoying it right from a fire on the open Patagonian range served up by a rugged and handsome Chilean baqueano, and drinking Yerba mate with friends. But then my homemade mint ice cream - the perfect ending to that meal - most certainly would have melted. 


Where to Stay in Torres del Paine National Park


Hotel Las Torres

Hotel Las Torres is a beautiful ranch-style hotel with an ideal location in the middle of the Torres del Paine National Park. This is the place to experience Asado al Palo and the food culture of Patagonia, from the outdoor rack preparation to the plate service right from the indoor open-flame fire.

The Hotel Las Torres can help craft a unique stay in the heart of Torres del Paine.

Check rates and availability.

Pin it
eat lamb in Patagonia