YOU WILL NEED
Solf-ball sized Stones
Cold Water, 5l
Fresh thyme, 100g
Black peppercorns, 10g
1) Grill a big hunk of lamb and you’ll get scorched skin and a raw centre. For succulent protein you need to put your back into it. Dig a hole 4ft wide and 2ft deep and fill the base with half your stones
2) Lay a wood fire on these, piling the rest of the stones on top. Let them heat for two hours. While you wait, soak the lamb in a brine of water, salt, thyme, rosemary and pepper. Pit-cooking meat ensures an even heat, but it’s hard to monitor progress; soaking stops it toughening.
3) Make a dough with flour, 40ml water and butter; wrap it around the meat (2). This helps the meat cook in its juices and protects it – and you – from harmful ash. Use heatproof gloves to lie the meat on a bed of stones.
4) Cover with the rest of your hot rocks. Let the meat cook for four hours, then dig in, break the bread and unearth the best lamb you’ve tasted.
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