Forno Bravo Forum: The Wood-Fired Oven Community

Forno Bravo Forum: The Wood-Fired Oven Community (http://www.fornobravo.com/forum/)
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-   -   whole Lamb (http://www.fornobravo.com/forum/f12/whole-lamb-15250.html)

JD07 01-23-2011 02:11 AM

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.

Lburou 01-23-2011 06:31 AM

Re: whole Lamb
 
Quote:

Originally Posted by JD07 (Post 106433)
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. :)

Laurentius 01-23-2011 10:21 AM

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

mn8tr 01-24-2011 05:56 AM

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.

texassourdough 01-24-2011 08:58 AM

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.

dmun 01-24-2011 09:53 AM

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.

GianniFocaccia 01-24-2011 10:47 AM

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

EricU 01-24-2011 07:35 PM

Re: whole Lamb
 
Quote:

Originally Posted by mn8tr (Post 106504)
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!!

http://i699.photobucket.com/albums/v...t02Jan2011.jpg

Lburou 01-24-2011 08:44 PM

Re: whole Lamb
 
Quote:

Originally Posted by EricU (Post 106558)
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!!

http://i699.photobucket.com/albums/v...t02Jan2011.jpg

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

Simple is better!

brickie in oz 01-24-2011 09:21 PM

Re: whole Lamb
 
Quote:

Originally Posted by Lburou (Post 106565)
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 http://www.fornobravo.com/forum/imag...nsertimage.gif and insert the image URL.
Simple. :cool:


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