cordero al palo

20140203-232139.jpgSorry vegetarians, but “cordero al palo” (“lamb on a post”), a specialty from the Patagonia region in the south of Chile, is just plain yummy.

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.

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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?

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