in chile, the normal version "cordero al palo" (whole roast lamb) is usually accompanied with "pebre", a local condiment made from pureed herbs, garlic, and hot peppers; in many ways similar to "chimichurri". the dish is typical of southern chile and is served hot accompanied by salads. a whole lamb is tied to a spit and is then roasted perpendicular on a wood fire. the preparation lasts around 5 hours since cooking must be constant and on a low heat.