This buried lamb recipe is a great way to cook for a bunch of people with minimal effort and perfect for doing in a firepit or even on a camp fire. Check out Theo's video for the full guide.
Light the Kiln Dried Hardwood Logs and, once the wood has started to break down, add some Big K Flama Restaurant Grade Charcoal
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.
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.
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.
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!