How to make it

  • Take the leg and cut two long inch deep slices from socket to ankle on both the back and the front. These serve as a kind of induction system. the meat will absorb cooled juice from the cuts in the bottom and since heat rises vent heated juice from the cuts in the top.
  • In a bowl mix the juice of 4 sour oranges, the vinegar, the wine, and the salt and pepper. (As well as the turmeric if your using it)
  • Pack the top gashes in the lamb with the rosemary. Slice the fifth orange and lay the slices over the rosemary. Now make a large packet out of foil (double or triple up the foil) and add the lamb and juice/wine mixture.
  • You will need a large pit about two feet deep by two feet wide preferably of loose clay or sand. I have an elevated sand pit specifically for barbecuing. Set several logs to burn. You want to get them down to a nice hot ember. You will need enough wood so that you have enough embers to cover the base and the top of the pit. Once the fire reaches this point set aside about half the coals.With the coals left on the bottom, lay down about an half an inch of sand or dirt over these and a few layers of tin foil. Place the packet in the pit, cover with another layer or two of foil, add half an inch of sand and lay the remaining coals over before burying the whole mess. Dig up 4-5 hours later and enjoy. Careful the dirt or sand will still be very hot.

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  • cuzpat 8 years ago
    Very good!!!!!
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    " It was excellent "
    tinadc ate it and said...
    Oh wow! This sounds like heaven in your mouth...... can't wait to make it.....high 5
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