Wood Fired Milk-Fed Lamb

1h 5 mins

2 people

Prep Time

5 mins

Cook Time

Total Time

1h 5 mins

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.

Ingredients
Method

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

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.
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.
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.
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.

Ingredients

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

Method

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.
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.
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.
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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Añana Salt Flakes
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Spanish Milk-fed Lamb Leg
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£12.50

Chef's Profile

Marcus Bawdon

Marcus Bawdon is the editor of UK BBQ Mag and BBQ Blogger at CountryWoodSmoke. He also runs UK BBQ School in sunny Devon. "My motto is cooking outdoors whatever the weather". I love to inspire others to cook outdoors.

Twitter: @devonwoodsmoke
Instagram: @countrywoodsmoke