Buried Lamb on Wood Fired BBQ or Fire Pit, by Theo Michaels

A crowd pleasing seafood starter with subtle umami flavours that’s easy to prepare and makes for an amazing snack or side dish.

heroicons/outline/user
YIELDS 1 Serving
heroicons/outline/clock
PREP TIME 40 mins
heroicons/outline/clock
COOK TIME 3 Hrs
heroicons/outline/clock
TOTAL TIME 3 Hrs, 40 Mins
  • 1 Lamb Shoulder (About 2kg)
  • Small Handful of Oregano
  • 2 Tomatoes, Sliced
  • 1 Bulb of Garlic, Cut in Half
  • 2 Lemons
  • 500g New Potatoes
  • Smoked Paprika (Amount According to Preference)
  • Ground Cinnamon
  • Seasoning
  • Sprigs of Rosemary
  • Drizzle of Olive Oil

Equipment

  • Kitchen Foil
  • Baking Paper
  • Newspaper
  1. Light the Kiln Dried Hardwood Logs and, once the wood has started to break down, add some Big K Flama Restaurant Grade Charcoal.
  2. Season lamb with salt, pepper, paprika and oregano. Squeeze lemons over lamb and throw on top. Add sliced tomatoes and garlic bulb halves, and simply leave the potatoes around the side as well.
  3. Place onto baking paper and fold over a couple of times (turning the package 90 degrees). Dampen some newspaper with water and wrap the baking parchment in damp newspaper. Finally use the foil to fully enclose the package, I usually use a couple of sheets to wrap it completely.
  4. Once the coals are hot, use a spade to move some from the centre, place the package directly on the coals and use the spade to cover the top with some of the surrounding coals. Leave to cook for 3 hours, turning over halfway through if not fully covered.
  5. Once the three hours are done, remove the package and let it rest for 20 minutes. Then, carefully (it will still be very hot and full of steam) cut across the middle and pull the package apart. Simply place onto a serving dish, pour over any leftover juices and enjoy!