There’s something about cooking a meal outside over hot coals which makes it taste so much better. Slow cooking the lamb in the camp oven gives it a smoky flavour and softens the meat almost to the point of disintegration. Half the enjoyment comes from sitting around the campfire surrounded by the smell of the meat cooking.
3 sprigs of rosemary
1 leg of lamb
8 potatoes, peeled and halved
Half a pumpkin, deseeded and cut into wedges
Salt and pepper to season
1. Collect some wood and start a small camp fire then dig a shallow hole nearby.
2. Meanwhile rub the leg of lamb with vegetable oil, rosemary, salt and pepper. Place the potatoes and pumpkin in a cast iron camp oven and then put the meat on top of the vegetables.
3. Once the camp fire ha died down a bit, shovel some of the white coals from the fire into the shallow hole, then place the camp oven on top of these coals.
4. Cook for two hours making sure the coals are still alive. If they burn out shovel some more on from the camp fire. Check the lamb occasionally, you want it to be cooked until it is falling apart with some blackened, crispy edges. Different woods burn at different temperatures so the lamb may need up to three hours.
|The finished lamb – serves six to eight|