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Showing a metal camp oven suspended over an open fire, cooking lamb outdoors.

Camp Oven Lamb Over the Fire

Out bush or just in the backyard fire pit? A camp oven lamb roast is proper Aussie cooking. It’s rugged, it’s rich, and it’s damn tasty.
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Servings: 4 people
Course: Main Course
Ingredients Equipment Method Notes

Ingredients
  

  • 1 Lamb leg or shoulder
  • Olive oil
  • Garlic, rosemary, thyme
  • Onions, carrots, spuds
  • Salt and pepper

Equipment

  • 1 Cast Iron Camp Oven

Method
 

  1. Method:
  2. Prep your fire so you've got a bed of hot coals.
  3. Brown the lamb in the camp oven over flames (optional).
  4. Add veggies to the bottom.
  5. Season and cover, then nestle the oven in the coals.
  6. Top with more coals and cook for 2.5 to 3 hours, turning occasionally.
  7. Check with a skewer – meat should be tender.
  8. Serve It With: Right out of the oven with crustybread and a red wine or a beer. Doesn’t get more Aussie than that.

Notes

Bone in lamb shoulder or leg roasted in a cast iron camp oven with veggies and herbs over hot coals. Slow cooking over fire creates tender, smoky meat with rustic flavour. Perfect for bush cooking or backyard fire pits with real farm lamb.