Lisa's Lamb Roast & Veg

Roast Lamb , Veges & gravy
  • Used a 12 inch camp oven for this
  • 1.6 kg piece of lamb.
  • And a 10 inch camp oven for veges.
  • I use separate camp ovens as veges can tend to steam up meat
  • . Allow about 25 - 30 minutes per 500 gr.
  • Allow 45 mins to 50 min for vegetables.
 
 
  • Preheat camp oven for meat
  • 12 heatbeads under and around 18 - 22 on lid.
  • While camp oven is warming up - Very lightly rub oil salt & pepper over lamb.
  • I then rubbed chopped fresh rosemary over lamb. Or you can get creative & marinate overnight with lemon & rosemary. Or poke with knife & insert garlic slices with a sprig of rosemary. Spicy or morrocan rubs also work.
  • Place lamb on trivett or a couple of egg rings.
  • Place halved onions in with lamb. Leave skins on as they hold the onion together & make for easy removal from camp oven.
  • Place lid on & place heatbeads around edge of camp oven with a couple near handle.
  • After about 15 minutes you should be hearing a gentle sizzling. Its cooking. Check it now & then let it cook.
  • If you are forever lifting lid the heat is escaping!.
  • This piece took 1 3/4 hour to cook. No blood running.
  • 1 1/2 would of been perfect - nice & pink how I like it but feeding others this time.
 
 
  • For bigger pieces of lamb you will need to add extra heatbeads.
  • Even with coals you will need to adjust heat. That is what you are monitoring.
  • If its cooking too hot reduce your heat. You're aiming for a temperature of around 180 - 200
  • . Veges are cut to similar size & you pour a little oil/ lard / butter in with garlic & bay leaf & salt & pepper .
  • Gently toss them around in preheated camp oven.
  • Put lid on & cook. About 10 under around 14 - 16 on lid.
  • You can crack the lid open to release steam so they crisp up more.

To make Gravy 

  • remove meat, cover with foil.
  • Remove onions.
  • Spoon out a bit of the fats.
  • Leave all the bits in there & some of the juices.
  • By this stage your heatbeads should be losing heat.
  • Toss n a about 2 tbs of plain flour. And gently stir with spoon.
  • Add a shake of salt & pepper .
  • I roughly chop up 1of the cooked onions and add it too.
  • Gradually add water & a spoonful of powdered stock until desired thickness is achieved.
  • Stir constantly as you need it slightly bubbling to thicken.
  • By making gravy it takes all the bits off your camp oven allowing easy clean up.
  • Enjoy your cooking - have a go. It is about the heat .
  • You're better off being under heat & adding extra heat as you get acquainted with cooking in a camp oven

 

 

Courtesy Lisa Turner