JAMIE’S LAMB ROAST

INGREDIENTS

  • Lamb – lamb leg with the bone in is great for camp ovens. For 4 people, you’ll need about a 1.5kg leg (2kg if you like leftovers)
  • Sweet potato
  • Potato
  • Onion
  • Pumpkin
  • Carrots
  • Bush Yams (if you can get Ricko to dig for them)
  • Garlic
  • Beer

METHODS

  • Peel the vegies, and put them all into a camp oven, with some water and a good splash of beer for flavour
  • Place this camp oven near the fire to start warming up.
  • Pre-heat your second camp oven (for the lamb) while you prep the meat
  • Peel and slice the garlic into chunks
  • Cut slits in the lamb leg, and stuff with garlic chunks
  • Cover lamb in rice oil, and rub in
  • Place lamb into your pre-heated camp oven, and add in a splash of water and a good splash of beer for flavour
  • Cover both camp ovens with coals
  • Cook for 30 minutes
  • Clean off coals, and check cooking progress. Move some of the vegies into the oven with the lamb, and add an extra slosh of beer
  • Re-cover with coals, and cook for a further 30 minutes.

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