This is a method for roasting lamb in an open fire. The meat is very tender and good. You can adapt it to any meat.
Serves 20 people.
Cut deep slices around the meat and put garlic and rosemary in them. Wrap the meat tightly in four layers of aluminium foil.
Build a good big fire and after about an hour flatten it to make a good bed of hot coals. Place the lamb on the edge of the bed of coals. Turn it every half hour. Cook for at least two hours, but three is probably better.
Shelagh Lewins