Leg of lamb from the earth oven

Ingredients for 5 servings:

• 1.4 kg leg of lamb(s) with bone, seasoned as desired

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 3 hours; Total time approx. 4 hours 40 minutes

For the earth oven, dig a pit approximately 40x40x40 cm in size. Line the bottom of the pit with coarse stones, light a wood fire, and let it burn for about an hour to heat the stones thoroughly. At the end, only embers should remain. Spread a thin layer of charcoal on top and let it glow through. While the oven is being prepared, season or lard the roast as desired. We prepared our meat using this recipe from the German database: http://www.chefkoch.de/rezepte/2750541427096235/Lammbraten-gespickt-mit-Speck-Knoblauch-Paste.html Sear the meat all over in hot oil and then wrap it in a layer of aluminum foil. Spread out a sufficiently large piece of aluminum foil, cover it with moss, and place the wrapped roast on top. Seal the roast so that it is wrapped in a layer of moss, approximately 1-2 cm thick, all around. Place the roast in the hot earth oven, pile the embers slightly around the roast, and then cover with the excavated meat. Our roast was cooked thoroughly and super tender after about 3 hours. Let the meat rest for 10 minutes before carving. Searing isn’t absolutely necessary, but it adds a lovely roasted flavor. The meat from the earth oven was much more tender and flavorful than an identically larded leg cooked in an open roasting pan in the oven.