Luckily, we don’t have to travel the 2,000 kilometres to the south just to eat it (though the trip would certainly be worthwhile to see the amazing scenery). Technically, a whole lamb impaled on its “post”, it’s a popular addition to various festivals held locally, like the patriotic 18th September week “fondas”, “vendimias” (wine festivals), and other food festivals.
I’ve also been lucky enough to enjoy a home-style version using half a lamb, cooked over a drum, similar to what we’d call “lamb on the spit” in Australia.
Slow-cooked for hours (approx. 5 for a full lamb) over hot coals, it is simply juicy, sweet, and finger-lickingly delicious.
Thankfully, there are also a couple of good restaurants around Santiago if the cravings get too much, like El Meson de la Patagonia in Lo Barnechea for one.
What’s not to love?