Angus McDonald

If You Have Coals and No Lamb, You Are Doing It Wrong Why Camp Oven Lamb Hits Different There is something about cooking in cast iron over a fire that no kitchen can match. The smell of smoke, the crackle of coals, and a lamb roast bubbling away in a camp oven. Whether you are

If You Have a Spit and You Are Not Using It, You Are Missing Out Why Spit Lamb Rules the Backyard Few things stop people in their tracks like a whole leg of lamb slowly turning over hot coals. The smell alone can pull neighbours over the fence. The outside crisps to a golden crust

If You’re Roasting Mystery Meat, You’re Missing the Point A lamb roast isn’t just dinner. It’s tradition. It’s bragging rights. It’s the reason your kids suddenly appear from their bedrooms. But here’s the kicker — if you’re roasting bland, cling-wrapped lamb from the supermarket, you’ve already lost before you even preheat the oven. The secret

If You’re Rushing Lamb, You’re Doing It Wrong Slow Cooking Is Not Lazy, It Is Smart Anyone can blast a steak on a pan. But it takes a certain kind of smarts to let a hunk of lamb slowly transform while you get on with your day. Shoulder is the hero cut here: fatty enough

If You’re Smoking Supermarket Lamb, You’re Wasting Good Wood Smoking lamb is a ritual. A commitment. A flavour revelation. But here’s the catch — if you’re smoking bland, cling-wrapped mystery meat from the supermarket, you’re already doing it wrong. The real magic starts with real lamb. Bone-in. Raised on grass. Sourced from a farm where