4X4 Tips - Dutch Oven Lamb Roast.

When your away camping in the middle of winter you cannot go past a hearty roast.  Cooking a roast while camping may sound like a daunting task, but let me assure you it is dead set easy!

What you will need
Ingredients:

- 4-5 Carrots
- Butternut pumpkin half
- 2 Onions
- 6-8 Cloves of garlic
- Celery
- Mixed Herbs
- Leg of Lamb 1 - 1.5kg

Cooking Equipment:

- Cast iron dutch oven.
- Shovel
- Long Tongs
- Large Calving Knife
- Gloves or provided tool for handling hot dutch oven.

Crank up the Fire
Before you even start doing any meal preps you need to crank up the fire. A large amount of coals will be required to provide a constant heat to the dutch oven. So load er up with wood.

Method:

1. Pre Heat your Dutchy

Dig a small hole near the fire that is wider than the base of the dutch. Place a generous two shovel loads of coals directly into the hole and place the dutch oven on top to pre heat. Leave it pre heat for around 10-15 mins. Use this time to start prepping your food.

2. Prepare your food

- Get your leg of lamb and remove it from the plastic wrapping and lightly stab the meat in random areas, don't go overboard. Then rub your mixed herbs into the small incisions and all over the surface of the meat.
- Chop up all of your veggies into medium sized chunks, if you cut your veggies too small you run the risk of overcooking.

3. Cooking Time – A good rule to follow is 1 hour per Kg of meat.

- Your oven should be nice and hot ready for cooking. Spray oil on all surfaces.
- Put the leg of lamb in the middle of the over and put on the lid.
- After 5 minutes turn the roast over to sear both sides.
- Then chuck the lid back on and load up the coals and crack a cold one.

4. Check & Add Veggies
- After around 30-40 minutes remove the coals carefully to check the roast.
- Next do one very light spray of oil around the lamb where the veggies will be placed .
- Add the Veggies and evenly spread them around the roast.
- Put on the lid and place back on the coals and place a fresh load of coals on the lid.
- Crack another cold one.

5. Check the Roast

• After another 30 – 40 mins remove from the coals and check how it is all progressing. Lightly stab the veggies with a knife or fork. You should be getting pretty close to cooked at this stage. If the meat needs a little longer place back on a bed of fresh coals for 10 minute intervals until satisfied all is cooked.

6. Serve & Enjoy

You can make gravy from the juices in the camp oven with flour but I prefer using traditional Gravox. Carve the meat, serve up the veggies and cover in gravy. Enjoy!

Need To Buy A Dutch Oven? We have found an OZtrail camp oven being sold on ebay. See Listing

What is your GO to Dutch Oven Recipe? Share in the comments below.