@jonwatts88: Leg of Lamb cooked over the fire pit 🔥 Here’s what you need: 1 bone-in leg of lamb Sea salt Black pepper Equipment: Fire pit Cooking tripod with chain and hook Foil (for resting) Meat thermometer (optional) Here’s how to do it: 1. Prep the Lamb: Pat the leg dry. Season all over with salt and pepper — be generous. Let it rest at room temp for 30–60 minutes. 2. Position your tripod over the fire with the chain ready. 3. Set Up the Fire: Build a wood fire. Let it burn down until you have glowing embers with steady low flames. I also added some coals. 4. Hang the Lamb: Use a meat hook or butcher’s twine to securely hang the lamb by the shank or tied through the bone end. 5. Position it about 10 inches above the fire to avoid burning and ensure even cooking. You can lower it as the time goes by. 6. Cook Slowly: turn it every 30–45 minutes. Maintain a consistent fire with low flames and good embers. Add logs gradually to avoid flare-ups. 7. Cook for 2.5–3.5 hours, depending on the size of the lamb and fire heat. 8. Check for Doneness: Internal temp for medium-rare: 55–57°C. Or pierce the thickest part — juices should run slightly pink. 9. Rest: Carefully remove from the tripod. Wrap loosely in foil and let it rest for 30 minutes before carving. 10. Serve: Slice and enjoy the smoky, tender meat with rustic sides and salads. #firepit #cooking #lamb #fire #Recipe

Jon Watts

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Saturday 03 May 2025 12:34:19 GMT