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whole Lamb - Forno Bravo Forum: The Wood-Fired Oven Community

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I'm Peter Reinhart! Ask Me Anything! Monday, February 15, 2016 7:00-8:00 pm EST

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

Ask Me Anything New Forum Feature

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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  • whole Lamb

    Hey guys I have had my oven going for a few months now and have done Pizzas for the family and a couple of parties so far with now problems. however its my farther in laws birthday next weekend and his favorite dish is lamb on the spit. So I am going to do a whole lamb (16) for him in the oven for lunch.

    I am thinking off fully heating the oven for a few hours and then doing it with the door off and a small coal based fire on one side to give the lamb skin that nice crispness. I do have a door but am unsure about cooking something that size and for that long with the door on as I have had problems in the past.

    If anyone has done this or has any advice please let me know.

  • #2
    Re: whole Lamb

    Originally posted by JD07 View Post
    Hey guys I have had my oven going for a few months now and have done Pizzas for the family and a couple of parties so far with now problems. however its my farther in laws birthday next weekend and his favorite dish is lamb on the spit. So I am going to do a whole lamb (16) for him in the oven for lunch.

    I am thinking off fully heating the oven for a few hours and then doing it with the door off and a small coal based fire on one side to give the lamb skin that nice crispness. I do have a door but am unsure about cooking something that size and for that long with the door on as I have had problems in the past.

    If anyone has done this or has any advice please let me know.
    It is nice of you to share our oven with family. Some recent threads about baking larger roasts and turkeys are found in this by using the 'Search' function here on fornobravo. The search feature is above, on the same line as: User CP, Photo Gallery, Post Photos, New Posts, Search, Quick Links & Log Out

    Old timers here recommend using a google search, but for simple searches for 'Lamb' or 'turkey', the FB.com search has worked for me. I posted a searchlink the other day with a search for 'lamb', but it was no good today....If you try the search function, you will get some ideas from the success of our fellow fornobravo members' experiences.
    Last edited by Lburou; 01-24-2011, 07:26 AM.
    Lee B.
    DFW area, Texas, USA

    If you are thinking about building a brick oven, my advice is Here.
    Our One Meter Pompeii Oven album is here.
    An album showing our Thermal Breaks is Here.

    I try to learn from my mistakes, and from yours when you give me a heads up.

    Comment


    • #3
      Re: whole Lamb

      There's a very good video on YOUTUBE, on how to cook a whole lamb in a WFO, check it out.

      Comment


      • #4
        Re: whole Lamb

        While we are talking about cooking items other than pizza... What type of pots, pans etc is everyone using? I got "the look" from my wife when I broke out one of our pans to cook in the WFO.

        Comment


        • #5
          Re: whole Lamb

          Cast iron and ceramics. I have some old regular cast iron and a La Creuset I bought used on ebay I use a lot. For ceramics Corningware is "okay" but handmade high kiln finish ceramics are really cool. Bram (The Art of Claypot Cooking - Bram) in Sonoma has spectacular stuff. We have about six ceramic pots of various kinds, lidded and not.

          Comment


          • #6
            Re: whole Lamb

            Le Creuset cookware is silly expensive, but the Chinese are starting to make enameled cast iron pots for more reasonable prices. I have a big casserole, and a little shallow skillet which is great for browning stuff in the oven doorway while the fire is heating up.
            My geodesic oven project: part 1, part 2

            Comment


            • #7
              Re: whole Lamb

              Sam's Club carries a 5qt enameled cast iron dutch oven for $37. I have gotten wonderful results out of it.

              Comment


              • #8
                Re: whole Lamb

                Originally posted by mn8tr View Post
                While we are talking about cooking items other than pizza... What type of pots, pans etc is everyone using? I got "the look" from my wife when I broke out one of our pans to cook in the WFO.
                Plain old Lodge cast iron dutch ovens made in South Pittsburg, Tennessee (their enameled stuff is made in China)

                Just did a chuck roast the other night and this week I am trying out some game hens in the dutch oven without the lid.

                But a whole lamb (I am Basque!) sure sounds good! Let us know how it turns out!!

                Thanks, Eric

                My 42" dome build pics in Napa

                My build thread part I

                My build thread part II

                Comment


                • #9
                  Re: whole Lamb

                  Originally posted by EricU View Post
                  Plain old Lodge cast iron dutch ovens made in South Pittsburg, Tennessee (their enameled stuff is made in China)

                  Just did a chuck roast the other night and this week I am trying out some game hens in the dutch oven without the lid.

                  But a whole lamb (I am Basque!) sure sounds good! Let us know how it turns out!!

                  Would you PM me with instructions on inserting a large picture like that? Please.

                  Simple is better!
                  Lee B.
                  DFW area, Texas, USA

                  If you are thinking about building a brick oven, my advice is Here.
                  Our One Meter Pompeii Oven album is here.
                  An album showing our Thermal Breaks is Here.

                  I try to learn from my mistakes, and from yours when you give me a heads up.

                  Comment


                  • #10
                    Re: whole Lamb

                    Originally posted by Lburou View Post
                    Would you PM me with instructions on inserting a large picture like that? Please.
                    You have to have the pic hosted off site, copy the image URL, click the and insert the image URL.
                    Simple.
                    The English language was invented by people who couldnt spell.

                    My Build.

                    Books.

                    Comment


                    • #11
                      Re: whole Lamb

                      Originally posted by brickie in oz View Post
                      You have to have the pic hosted off site, copy the image URL, click the and insert the image URL.
                      Simple.
                      So, you're saying the max picture size is different because it is hosted at another site and not an attachment?

                      Thanks
                      Lee B.
                      DFW area, Texas, USA

                      If you are thinking about building a brick oven, my advice is Here.
                      Our One Meter Pompeii Oven album is here.
                      An album showing our Thermal Breaks is Here.

                      I try to learn from my mistakes, and from yours when you give me a heads up.

                      Comment


                      • #12
                        Re: whole Lamb

                        Correct.
                        The English language was invented by people who couldnt spell.

                        My Build.

                        Books.

                        Comment


                        • #13
                          Re: whole Lamb

                          You can also host it here. On the front forum page hit the tab "photogallery" then hit "upload" on the page that comes up.
                          My geodesic oven project: part 1, part 2

                          Comment


                          • #14
                            Re: whole Lamb

                            So you can too...

                            Its set to 1 pic at a time though like the attachments upload, its a slow way to upload a pic 1 at a time.
                            The English language was invented by people who couldnt spell.

                            My Build.

                            Books.

                            Comment


                            • #15
                              Re: whole Lamb

                              Originally posted by dmun View Post
                              You can also host it here. On the front forum page hit the tab "photogallery" then hit "upload" on the page that comes up.
                              Originally posted by brickie in oz View Post
                              So you can too...

                              Its set to 1 pic at a time though like the attachments upload, its a slow way to upload a pic 1 at a time.
                              Thanks for filling in some more gaps in my education

                              I'll work on it.
                              Lee B.
                              DFW area, Texas, USA

                              If you are thinking about building a brick oven, my advice is Here.
                              Our One Meter Pompeii Oven album is here.
                              An album showing our Thermal Breaks is Here.

                              I try to learn from my mistakes, and from yours when you give me a heads up.

                              Comment

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