In short these instructions are as follows: dig a hole in the ground, fill it with stones, light a fire until the stones are red hot, put in the lamb tightly wrapped in foil and cloth, cover with soil and turf and hope for the best… Really, I can tell you what to do approximately, but the best way is just to have a go and then you’ll know!
01 What you need: Somewhere you can dig a pit, a spade, large stones or bricks, kindling and logs, a leg of lamb, a marinade mix, fireproof gloves, a damp old towel and foil.
02 The pit: This needs to be deep enough to accommodate two layers of stones with the lamb in the middle – about half a metre deep, and the same in width and length. Keep the soil and the turf lid as you will put these back over the top once the lamb is in.
03 Starting the fire: Line the bottom and the edges of the pit with the stones. Cover with kindling and logs and get the fire going, gradually adding more logs.
04 The lamb: Marinate the leg of lamb in whatever you fancy. I chose garlic, rosemary, lovage, olive oil, lemon juice, salt and pepper and left it out to come up to room temperature. Before it goes in it needs to be wrapped very tightly in layers of foil, but do this carefully so the juices don’t leak out. Finally, wrap it in an old damp towel to create a barrier between the lamb and stones and prevent burnt spots.
05 The cooking: Slowly let the fire burn right down, pushing the embers away into the gaps between the stones, until it has all but disappeared and you are left with red-hot stones.
06 Putting the lamb on to cook: Use fireproof gloves to lift out some of the stones, put the lamb in the middle, then put some stones back over the top, and around the edges so all surfaces are covered. Dig the soil back over, so no jets of steam are escaping, and put the turf back on top, stamping it down. You shouldn’t be able to feel any heat coming out at all. Cook for 10 hours, either starting early in the morning to serve at dinner, or overnight for lunch.
07 Serving: Carefully lift the turf lid, then begin to dig away the soil, slowly uncovering the bundle – once unwrapped the lamb should be beautifully cooked!
