A friend recently gave me a recipe which I would like to pass on:
A Boned shoulder of lamb
A tablespoon of fresh rosemary
A teaspoon of sea salt
A teaspoon of garlic
Grind these in a mortar and pestle and rub into lamb.
Place into a casserole dish and pour over 1/2 cup of water and 1/2 cup of red wine vinegar.
Cook at 180 deg for 2 hours.
The meat literally falls apart and is delicious. Use the juice to make gravy.
Because I want to cook this in a camp oven in my Weber Baby Q I am concerned about direct flame on to the camp oven as I don’t want to burn the meat. Should I use some kind of trivet as I am after convection heat and not direct flame.
How do others bake in the Weber.
Cooking in The Weber
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GeeCee
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dieseltojo
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Re: Cooking in The Weber
Hi GeeCee,
I like a strip of foil and the trivet on top of that for a two hour cook up.
I like a strip of foil and the trivet on top of that for a two hour cook up.
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Paul & Trudy. Plumber & Plumberess
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Paul & Trudy. Plumber & Plumberess