Slow Roast Lamb

Ingredients

• one leg of lamb
• salt, pepper and garlic to taste
• small amount of water

Method

• Step 1The first thing is to prepare the campfire. In your fire pit scrape out a trench. Make sure there is enough space for the lamb and the fire. Light the fire at one end at least an hour before you start the cooking process.
• Step 2Season the lamb with salt and pepper
• Step 3If you like garlic pierce the meat and insert slivers of garlic
• Step 4The lamb now needs to be well wrapped in several layers of aluminium foil. As you do the first layer add about 50mls of water to create some steam to help the cooking process. You need to make a sealed package. Make sure there are some airpockets in the packaging layers. The lamb should not be close wrapped. The steam and the airpockets will moderate any excess heat.
• Step 5Move the fire over to the other side of your trench then put the wrapped leg of lamb in its place. Pile hot ash and embers over the lamb. Keep the fire going and from time to time place more hot ash over the lamb while it is cooking. It should be ready in three to four hours depending on the size of the leg.
• Step 6Scrape all the hot ash off the leg and carefully lift it away from the fire. Try not to pierce the packaging. Place on a plate or board to catch any meat juices and open up the foil and serve.

Created: 06 Dec 2014 - Kate and Roger H