We recently purchased our first Camp Oven. We bought the 9 quart one as we thought this would be the most versatile size for our purposes. At the same time we got a metal trivet. This sits in the bottom of the camp oven when cooking things like roast meat to help stop it sticking. We also found a good solid lid lifter and then added a long leather welders glove to out kit. This proved ideal for lifting the camp oven in and out of the fire. I decided that I would cook Roast Lamb for my first attempt.
Having never cooked in a camp oven before I was hoping that my choice of Roast Lamb was not going to be to ambitious. I chose a half leg of lamb which weighed about 1.2 kilos. We thought it would take about two and half to three hours to cook so we had the fire lit by 3pm. By 4pm the fire had produced some lovely hot coals. We placed the camp oven on a bed of hot coals and then covered the lid with more coals.
With a beer in hand we sat back around the fire to wait for it to cook. We checked on the meat after an hour and the smell coming out of the oven told us that we were on the right track. It was starting to brown nicely on top and looked beautiful and moist.
We pulled the oven out again about 6pm and tested the meat with a sharp knife. There was still lots of pink juice coming out of the centre but at that stage it would probably have been okay for anyone who likes their meat a little on the rare side. I then put a layer of potatoes on the bottom and returned it to the fire for another 15 minutes, before adding carrots, sweet potato and some mushrooms.
We then kept turning the oven every 15 minutes to make sure the vegies cooked evenly. We even warmed up a tin of corn. This can be done by popping the lid open on the can and just sitting it in the coals near the fire. Do make sure that you open the tin a little first otherwise it is likely to explode as it heats. I then made some gravy and dinner was ready to be served!
I must say the finished product was just fantastic. I don’t think I had ever enjoyed a meal so much. The lamb was tender, juicy and full of flavour and the vegies were perfectly cooked. Went down a treat with a nice glass of Shiraz Malbec to go with it. It must have been good because there was absolutely nothing left but the bones!
**This post contains an affiliate link for which we may from time to time receive a small commission.**