---
title: "Chilean Spit-Roasted Traditional Patagonian Lamb Recipe"
description: "Chilean Spit-Roasted Lamb (Asado de cordero al palo) is a preparation that was incorporated into the Mapuche diet as part of the \"Walüng\" or time of harvest and abundance, also known as the time for roasted or stewed lamb as a celebration."
url: https://www.chileanfoodrecipes.com/spit-roasted-lamb-recipe/
date: 2024-02-12
modified: 2025-12-12
author: "Carlos Uhart M."
image: https://www.chileanfoodrecipes.com/wp-content/uploads/2024/02/Chilean-Spit-Roasted-Lamb-Recipe.jpg
categories: ["Main Dishes"]
tags: ["Main Dishes"]
type: post
lang: en
---

# Chilean Spit-Roasted Traditional Patagonian Lamb Recipe

[Versión en Español](https://comidaschilenas.com/receta-de-asado-de-cordero-al-palo/)

![Chilean Spit-Roasted Lamb Recipe](https://www.chileanfoodrecipes.com/wp-content/uploads/2024/02/Chilean-Spit-Roasted-Lamb-Recipe.jpg)

Chilean Spit-Roasted Lamb (Asado de cordero al palo) is a preparation that was incorporated into the Mapuche diet as part of the “Walüng” or time of harvest and abundance, also known as the time for roasted or stewed lamb as a celebration.

## Nutritional Information

Each serving of Chilean pebre contains approximately 70 kcal, 5 g of carbohydrates, 5 g of total fat (1 g saturated fat), 1 g of protein, 2 g of sugars, and 150 mg of sodium.

## How to make Chilean Spit-Roasted Lamb?

Spit-roasted lamb is generally prepared during family and territorial celebrations, where often the process includes the preparation of “ñache” and the cooking of the animal’s innards.

### Ingredients

- 1 whole lamb
- ½ kg of coarse salt
- ½ sack of charcoal
- 1 ½ m² of firewood

### Preparation

1. Skin and prepare the lamb for roasting whole, or open it along the ribs, dividing it into two and skewering it on the bars that will hold the meat, first the vertical one and then the two horizontal ones, tying them at the ends if necessary.
2. If using firewood, the fire should be lit at least one hour before roasting; if using charcoal, about 30 minutes before starting the meat’s cooking, in a safe place free from the wind.
3. Once the lamb is in place, lightly moisten the surface and rub the meat with coarse salt so that it adheres and forms a kind of crust; any excess salt will naturally be removed during cooking.
4. Place the lamb about 80 centimeters from the ground, on the side of the ribs when starting to roast until golden brown; then, turn the meat and always pay attention to the cooking, heating the bone of the animal without making cuts to the meat, for about 2 hours. Then, as the lamb is roasted, lower the spit and turn the meat until it reaches the desired cooking point, for 1 or 2 more hours.
5. Serve the spit-roasted lamb hot, accompanied by salads and red wine, ideally outdoors at a table next to the spit.

## Extra Tips

- If you prefer a spicier version, add a small amount of fresh red chili or merkén. For a milder profile, remove the seeds from the green chili before chopping.
- Let the pebre rest for at least 30–40 minutes before serving. This allows the vegetables to release their juices and develop a more balanced, cohesive flavor.

## Frequently Asked Questions (FAQ)

### Can pebre be made without tomatoes?

Yes. Some regional versions omit tomatoes entirely and rely more on herbs, chili, and onion for a sharper, herb-forward flavor.

### What type of chili pepper works best for pebre?

A mild green chili or Chilean ají verde is traditional, but jalapeño or serrano (in smaller amounts) can work well depending on heat preference.

### How long does homemade pebre stay fresh?

Stored in an airtight container in the refrigerator, it keeps for 3–4 days while maintaining good flavor and brightness.

### Can I prepare pebre in advance for a barbecue?

Absolutely. Making it a few hours ahead enhances the flavor, but add the cilantro just before serving to keep it fresh and aromatic.

### Is pebre similar to salsa or pico de gallo?

It shares similarities, but pebre has its own identity due to its use of fresh herbs, chili paste, and oil, giving it a smoother, more cohesive consistency.

## History and Origin

Pebre traces its origins to the countryside of central and southern Chile, where it developed as a rustic condiment made with fresh, accessible ingredients. Its name derives from the Latin piper (“pepper”), reflecting the influence of early Spanish colonizers who introduced new seasonings and preparation methods.

## Benefits of Consuming Lamb

- Lamb is packed with high-quality protein, essential for muscle development and overall body function.
- Lamb offers a wealth of vitamins and minerals, including iron, zinc, and B vitamins, promoting optimal health and vitality.

## Did You Know?

The spit-roasted lamb is a cooking method developed by the Pehuenche people who crossed from and to the Argentine side through the Antuco Woods, now called “Pichachén International Pass,” using coligue spears to skewer and roast the meat.

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- [Preserved garlics](https://www.chileanfoodrecipes.com/homemade-preserved-chilote-garlic-recipe/)
- [Salmon meatballs](https://www.chileanfoodrecipes.com/salmon-meatballs-recipe/)
- [Serena Libre cocktail](https://www.chileanfoodrecipes.com/serena-libre-cocktail-recipe/)
- [Chilean sea urchins](https://www.chileanfoodrecipes.com/sea-urchins-with-matico-recipe/)