Patagonian Fire-Roasted Lamb (Cordero al Palo)

Name: Patagonian Fire-Roasted Lamb (Cordero al Palo)
Prep time: 45 min
Cook time: 4 h
Total time: 4 h 45 min
Cuisine: Argentina
Ingredients: 1 whole young lamb (lechal), split open flat, about 22 lb (10 kg); 4 cups (960 ml) water; 1/4 cup (60 g) coarse salt; 6 garlic cloves, peeled and smashed; 2 tbsp dried oregano; 1 tbsp black pepper

Cordero al palo Say it: kor-DEH-ro al PAH-lo

By the Passport Plate editors. Published November 2, 2026.

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Cordero al palo is the iconic asado of Argentine Patagonia: a whole young lamb, split open flat and stretched on an iron cross, slow-roasted beside an open wood fire rather than over it. The result is deeply smoky, tender meat with a burnished, crackly skin. It is a celebration dish, traditionally made on estancias and at family gatherings, where the lamb cooks for hours while guests gather. The only seasoning is a garlic-oregano salt brine, letting the sweet, mild flavor of young lamb shine.

Patagonian Fire-Roasted Lamb (Cordero al Palo)

Cordero al palo

Pronounced kor-DEH-ro al PAH-lo

Serves: 10
Prep: 45 min
Cook: 4 hr
Total: 4 hr 45 min
Level: Advanced

Also nut-free and egg-free.

Allergens: none of the major allergens in the listed ingredients. Check labels on packaged ingredients.

Ingredients

10 servings

For the lamb

1 whole young lamb (lechal), split open flat, about 22 lb (10 kg)

For the salmuera (brine)

4 cups (960 ml)960 ml (4 cups) water
1/4 cup (60 g)60 g (1/4 cup) coarse salt
6 garlic cloves, peeled and smashed
2 tbsp dried oregano
1 tbsp black pepper

Method

Build a wood fire with hardwood such as oak or quebracho and let it burn down to a deep bed of embers; position a metal asador cross or sturdy stake at an angle about 3 feet (1 m) from the fire.
In a large bowl, whisk together the water, coarse salt, garlic, oregano, and black pepper until the salt dissolves; set this salmuera aside.
Pat the split-open lamb dry with paper towels, then brush the entire surface, both skin and cavity sides, generously with the salmuera.
Stretch the lamb open like a book and secure it to the cross with butcher's twine or wire, tying the legs and shoulders to the arms so it stays flat and taut.
Place the cross at an angle with the cavity side facing the fire, the lower end closer to the embers, ensuring the lamb is not directly over flames.
Roast for 3–4 hours, turning the cross every 30–45 minutes so both sides color, basting with the salmuera each time you turn; the lamb is ready when the thickest part of the leg reads 150–160°F (65–71°C) and the skin is deep golden and crisp.
Rest the lamb for 20 minutes before carving into portions, serving the crisp skin alongside the meat.

Regional variants

Some Patagonian cooks brush the lamb with a thin chimichurri during the last 30 minutes of cooking for an herby, garlicky finish.

Cook's notes

If you do not have an asador cross, a large charcoal kettle grill with indirect heat can work: set the split-open lamb on the cool side, bone side down, and cover, turning once halfway through and basting often.
Use a young lamb if possible; older lamb will need longer cooking and may be tougher.
Keep a spray bottle of water nearby to tame flare-ups without dousing the coals.

Serve with

Chimichurri, roasted potatoes, grilled vegetables, and Malbec wine.

Make ahead and storage

Leftover lamb keeps in the refrigerator for up to 3 days; reheat gently with a splash of broth or stock.

Patagonian Fire-Roasted Lamb (Cordero al Palo)