Malcolm Robertson You May like to try keeping the camp oven off the fire or really hot coals and just sit on some coals to the side of the main fire. The real heat comes from preheating it and the coals on the lid. Doing it this way, you don’t need the trivet. I did some baked apples on a trivet for 7 people last week - letting the apples sit for 45 mins with coals on the lid de-cored with sultanas, brown sugar and butter stuffed in the whole. The whole lot just reduced down like an apple pie with no pastry. I have a coal / briquette calculator on my webpage. campandtravel.com.au/cooking-with-camp-ovens-around-the-camp-fire/
Great video and some amazing tips people tend to overlook! The amount of times I’ve seen people put the oven straight on the fire is ridiculous. A good life hack for a great crust on the lamb and a flavoursome gravy, is to use French onion soup mix or any powdered soup mix for that matter.... the juices turn into soup and the crust left is delicious.
![Slow Cooked Roast Lamb Over 3 Hours - [ Soooo Good ]](http://i.ytimg.com/vi/e2Ve2VU_XEE/mqdefault.jpg)
Good job mate 👍
Thanks James. Much appreciated.
Yumm O....
It was. Thanks
I've always cooked roast in the oven on a cake ring to keep it of the bottom and stops burning.
Malcolm Robertson You May like to try keeping the camp oven off the fire or really hot coals and just sit on some coals to the side of the main fire. The real heat comes from preheating it and the coals on the lid. Doing it this way, you don’t need the trivet.
I did some baked apples on a trivet for 7 people last week - letting the apples sit for 45 mins with coals on the lid de-cored with sultanas, brown sugar and butter stuffed in the whole. The whole lot just reduced down like an apple pie with no pastry.
I have a coal / briquette calculator on my webpage.
campandtravel.com.au/cooking-with-camp-ovens-around-the-camp-fire/
Great video and some amazing tips people tend to overlook! The amount of times I’ve seen people put the oven straight on the fire is ridiculous. A good life hack for a great crust on the lamb and a flavoursome gravy, is to use French onion soup mix or any powdered soup mix for that matter.... the juices turn into soup and the crust left is delicious.
Many thanks for your feedback. Your support is greatly appreciated. Dayv
What was the size of the lamb? I have just over a kilo of boneless leg of lamb I want to cook!