Magellanic lamb
Patagonian lamb roasted “al palo”, splayed on a cross beside the fire for hours. In Punta Arenas it’s served at estancia barbecues and in the city’s restaurants.
Ingredients
- 1 shoulder and 1 leg of lamb (about 3 kg)
- 6 garlic cloves
- Rosemary and oregano
- 100 ml oil
- Juice of 1 lemon
- Coarse salt
How to make it at home
- Crush the garlic with the herbs, oil, lemon and salt.
- Rub it over the lamb and leave it to rest for at least 2 hours.
- Roast it in the oven at 160 °C for about 2½ hours (or over embers, well away from the fire), basting it with its juices.
- Turn up to 220 °C for the last 15 minutes so the skin browns.
- Serve with potatoes and Chilean salad (tomato and onion).
The trick: When it’s roasted “al palo”, the lamb goes ribs-side towards the fire first.