whole Lamb

[JD07]

So then in goes the lamb I went back and forth over the foil but with the fire in it was a good idea to foil the thin areas like the belly and ribs.



It went in for 3hrs 20 min, only had to turn it 4 times so the dog had the right idea to lay back relax and enjoy.

Then I we sit back and relax, the dog knows whats going on.

[JD07]

We have perfection!



oh yer baby fire roasted lamb and beer has to be one of the greatest pleasures in life.

[JD07]

So in the end it worked really well. I tried to find some info on this through the search function before I started but couldnt find anything specific so just for the next guy that wants to try here is what I did and what I learnt.

Lamb was 10.5kgs
Seasoned with Rosemary, Thyme, Vegeta, Garlic and Olive oil.
During cooking throw large amounts of wet rosmary on the coals and it really gives a nice seasoned smoke.
Cooking time 3 hrs 20 minutes with 30 minutes additional resting time.
Lamb should come out of the fridge 4 hrs prior to cooking so it goes in the oven at room temp.


I fired the over for 4 hours before the lamb went in the dome temp was about 220 - 260 degrees Celsius on my infa red gun when the lamb went in. I swept out most of the fire and transfered half the larger coals to a webber that I kept burning throughout the day for bigger coals that could be transfered into the oven during the cooking time.

I kept the door off for the whole time and just kept a small coal fire going on the side throughout the cooking.When the lamb came out the dome temp was pretty much unchanged. I have been happy with how it holds temp and I could probably remove the fire and cook with the retained heat over a longer period but the smoke flavor and the ability to watch it cook throughout while drinking a couple of beers was more of a bonus for sure.

There was a fair bit of pressure on as it was a birthday party and everyone was coming over and my what if it doesn't come out right ??? There was huge concern from the benches after 1 hr if this happens at your house please tell your arm chair chefs to go and get you a beer and leave the cooking to the professionals - you.

[EricU]

Originally Posted by JD07

We have perfection!...

JD,
That looks AWESOME!!! I don't have any whole lambs, but I have about three left (out of nine) in my freezer and next week, I am gonna try a nice big fat juicy leg of lamb and probably some chops at the same time!

Thanks for posting the pics.

Eric

[rogerhard]

I will be doing one of these tomorrow! its 15kgs this time so will be interesting to see the time difference in cooking.

[katrina71]

Looks delicious - we recently did a whole piglet, first time too! Was about 15kg - turned out beautiful, really only took about 4 hours to cook!