Outside of South America, no one’s talking about Patagonian lamb — but they should be. On a recent trip to Patagonia, I quickly discovered that Chileans and Argentinians living in the Patagonia region take lamb seriously. Sure, I’ve had lamb chops at many top-tier restaurants around the U.S. but Patagonian lamb is delicious on a whole different level.
As I roamed the streets of many small towns in the area, from Punta Arenas to El Calafate, I found dozens of restaurants displaying the lamb cooking in a style known as ‘asado al pal‘ or ‘Cordero al Palo”. This cooking style features a whole lamb butterflied and slow-roasted over a metal cross. After a few out-of-this-world bites, I found myself increasingly curious about this cooking method — what made it taste so mouthwatering good? Why did I find myself saying “I wouldn’t be upset if this was my last meal?” after just a few bites? Here’s what I soon learned about Patagonian lamb (and why it’s a must-try for anyone visiting the region).
A traditional Patagonian cooking method
One of my favorite things about traveling is not just trying new foods — but learning how the food connects with the culture. In talking to some locals and exploring several restaurants, I soon learned that this traditional method of cooking lamb (referred to as Cordero al Palo) essentially means lamb cooked on a post. Even if you’ve never tried lamb (or have tried it and thought you didn’t like it), you need to give this type of a lamb a try. It’s completely different than any other meat I’ve ever tasted. I’m a huge steak fan and I’m pretty convinced I’d take this lamb over even the best possible cut of steak.
This cooking method dates back to the 19th century in a time where sheep herders needed a realistic way to cook a large amount of meat at once. With limited resources, they turned to cooking an entire, whole lamb over the open fire out of practicality.
What makes Cordero al Palo flavor so unique
From a visually appealing aspect, I can see how this meal might not look as good as it tastes. The lamb is served up on a plate with no real rhyme or reason — it’s not a meal that cares about aesthetics. If you can get over that it may not be Instagram-worthy, you’re in for the meal of a lifetime. After having this my first evening for dinner, I took it upon myself to eat the same thing for dinner every night because it’s just that good.
What’s most interesting about the flavor of this lamb is that it is not cooked with many seasonings at all. Instead, most restaurants only use coarse salt and garlic to season because the flavor of the meat’s natural fat is so flavorful on it’s own. It’s amazing how so few ingredients can make a meal so fantastic. Unlike searing lamb chops, this type of cooking method allows slow cooking over 4 to 5 hours, allowing the meat to develop a smoky flavor with a crispy outer skin. The end result falls right off the bone with a flavor that will have you wondering why it took you so long to try it.
