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    Wood Fired Milk-Fed Lamb

    • Serves 2 people
    • Complexity Easy
    Prep time
    5 mins
    Cook time
    Total time
    1h 5 mins
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    • 1 leg of milk-fed lamb, weighing 800g
    • 1 garlic clove, roughly chopped
    • 1 sprig of rosemary
    • Few garlic stalks
    • 1 butternut squash
    • 2 sweet potatoes
    • 4 whole shallots
    • Olive oil
    • Salt and pepper


    As you probably know, I love cooking in wood fired ovens, there’s something seriously intense about the heat from cooking near direct flame, and lamb works so well, I was recently sent a sample of a milk fed leg of lamb from Spain, from importer Basco Fine Foods and when it arrived, it really was a tiny leg of lamb, and very delicate looking, milk fed lambs are still not weaned from their mothers, and a real delicacy…yes I did feel a little pang of guilt as I watched the lambs prancing around the local fields…but I wanted to try this delicacy. The milk fed lamb was so sweet and had a lovely slight gaminess, was tender and juicy to eat, a real revelation, and unlike any lamb I had tried before, it worked really well with the sweet roasted veg… and my new favourite beer a honey and rosemary ale from Spain called La Socarrada which was perfect with a slight sweetness and citrus acidity.


    1. I wanted to go very simple, and so cooked in with a little salt, pepper, garlic and rosemary, and popped in a few stalks of garlic in the green, to add a nice bit of flavour.
    2. I popped the leg of lamb in a heavy duty earthenware baking tray, and into the wood fired oven for around 30 minutes at 180c to crisp up the skin.
    3. I cooked mine in the Alfa 5 minuti wood fired oven using silver birch logs as fuel, and for a little sweet smoke. I took the lamb out when it hit 60c and let it rest.
    4. I had also popped some veg in the wood fired oven, a butternut squash, a couple of sweet potatoes, and some shallots, to cook for around an hour, until soft inside, I used a knife to test.

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