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Wood Fired Milk-Fed Lamb

2 people
Easy

Prep time
5 mins

Cook time
1h

Total time
1h 5 mins

Marcus Bawdon

Recipe provided by

Marcus Bawdon

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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

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Introduction

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.

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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Wood Fired Milk-Fed Lamb

Ingredients

Introduction

Method

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