When getting in touch with your roots and heading out camping, there is nothing more authentic than cooking a tasty hot meal over the coals of your campsite, as always there are a few different ways that you can do this but our favorite is with a Bedourie Camp Oven, allowing you to roast, bake, fry and stew, there isn’t too much you cant do with one of these versatile camp cooking setups.

The recipe we’re going to tackle today is a hearty Aussie favorite, that goes way back to the early colonial days of this nation, and would be a treat for the swagmen wondering this vast land!  it has been sung about in song, and just uttering the words lamb roast with gravy is enough to get the saliva flowing.

You don’t have to steal a jumbuck from a sheep station like the squatter from waltzing matilda to cook this one, as you can grab a leg of lamb from the local grocery store or butcher. So pay close attention and follow these steps, and you’ll have lamb that is so tender and tasty it’ll fall off the bone and make mouths water for years to come!

WHAT YOU’LL NEED

Gear:

– Camp Oven (Bedourie Oven, or Aussie Camp oven)

– Steel blade shovel

– Leather Gloves

– Tongs (from your Adventure Kings BBQ Tool set)

– Carving knife

Ingredients:

• Leg of lamb (4 people will be satisfied by a 1- 1.5 Kg leg, but remember the bone has weight too)
• A handful of potato’s
• A couple of carrots
• Sweet potato or half a pumpkin
• 2 tablespoons of plain flour

LET’S GET COOKING!

Get your fire burning

Before you start anything else, it is important to get your fire burning red hot, our goal is to steal a handful of red hot coals, to create a base for our camp oven, we’ll also steal a handful for the top of our oven.

Once your camp oven has a nice bed of coals underneath, it’s time to preheat your Bedourie Camp Oven to get it nice and hot.

Food preparation

Whilst your camp oven is preheating, it’s a good time to get your food ready. By taking your leg of lamb out of your Fridge/Freezer and coating it in oil.

Once the leg of lamb has a nice even coating of oil you can give it a good coating of salt, pepper and herbs, we like to use a bit of rosemary and thyme, but mixed herbs works well too!

This is also a good time to prepare your veggies to bake as well, if you chop them up small enough you can eat them without cutting them up on your plate (a lot easier when balancing your plate on your lap.

It’s time to get your meat on the heat!

In the time it took to prep your food, your camp oven should be ready to go! Add a dash of oil to the bottom and place your roast in the middle, if you are using the Aussie camp oven the included trivet comes in handy to keep the meat off the bottom of the oven.

Cover your leg of lamb with the lid and take a shovel load of hot coals to cover the top of the oven. Now sit back and relax for about half an hour.

The rule of thumb for a campfire roast is to cook approximately 1 hour per kilogram of meat. With the veggies requiring only half an hour or so to get crispy!

Check the progress

After about half an hour, you should check on your leg of lamb, scrape the hot coals from the lid, and lift the lid careful not to burn yourself, the lamb should smell delicious and will start to look a bit grey in colour.

At this point chuck in your veggies, re-cover your camp oven with the lid, and grab another shovel load of coals, whilst you are up, chuck another log on the fire, and grab yourself another cold beer!

Given another 30-40mins, its time to check again, by slicing into your roast, and poking into your veggies with your carving knife you can check that it is cooked right through. If it isn’t quite ready, get it back on the heat for another 15-20 minutes.

Once you are ready to serve, use your tongs from your Adventure Kings BBQ Tool set, to get your leg of lamb on a stable surface for carving. It should carve easily .

Serve your party of campers their meat and veg, but we aren’t done yet!

Who’s going to make the gravy?

With all of the juices left in the bottom of your camp oven, you can mix 2 tablespoons of plain flour with a half cup of water, into a thick paste, add this to the camp oven juices, with a sprinkling of pepper and salt, for the tastiest gravy you’ve ever had!

Drizzle over your lamb roast, and veg, and wait for all the congratulations at camp!

Cooking a lamb roast at camp is probably one of the easiest meals you can cook, requires only one camp oven and only around an hour to cook, you will be the champion of the camp!