Serves 10

Prep time Prep time 7-8hours


10 kg milk-fed lamb
4 large onions
Half a bottle of decent quality red wine
6 – 8 garlic cloves
Olive oil
Rock salt
Fresh pepper
A large bunch of rosemary sprigs


Heat wood-fired oven for 3-4hours until it reaches a peak of 250C allowing it to die down to 140C. Test temperatures in middle of oven with infra-red thermometer. Place the lamb in a large oven dish(bring out of fridge at least 1hour before to bring to room temperature). Pierce the lamb’s thighs and ribcage with a sharp knife and insert peeled garlic cloves in the piercings. Pour olive oil on the lamb and massage it all round. Place the peeled whole onions in the dish. Grind pepper all over and evenly spread rock salt. Pour half a bottle of red house wine in the dish. Place rosemary over lamb. Cover in oven foil (this is crucial to the whole process.)
Place oven dish in the wood fired oven (at 11.30pm) and close the oven door allowing the flame to die out retaining the oven heat. The temperature at the oven door should read approx 100C.
Remove dish 7-8hours later.

Keep dish covered until ready to serve.

Oven Roasted Vegetables

Calculate two vegetables perperson. Wash, peel and slice parsnips, carrots and onions together with 10 finely chopped garlic cloves. Place in oven dish. Pour a generous glug of olive oil, dollops of butter and a drizzle of honey over the vegetables. Mix and season to your liking. Place in oven at 180C, mixing throughout with a wooden spoon to make sure they never dry out. Serve hot.

Oven Roasted Potatoes

Calculate 3-4 medium sized potatoes per person. Wash, peel and slice them and place in oven dish. Slice red onions and cover the potatoes. Fill quarter of the dish with water and pour olive oil over potatoes until wet. Sprinkle lots of sea salt, ground pepper and fennel seeds. Place in hot oven at 180-200C until top layer is nicely burnt, turning at half time. Serve hot.

Roasted artichokes

Calculate one artichoke for two persons. Remove outer layers and cut tips off. Place artichokes in pressure cooker for 10 minutes. Remove and half each one. Remove chokes and lay in oven dish. Drizzle with olive oil. Sprinkle finely chopped garlic, parsley, parmesan and breadcrumbs over the artichokes. Place in oven until a brown crust forms. Serve hot.