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Looks immense. I'm assuming the lamb was cooked with a lid on?
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Try and get a tangia pot. It’s a particular earthenware pot like a vase. Used for a Moroccan workers dish. Cheep cuts of lamb, with lemon, spices and chopped onion and garlic. The top is covered with paper and tied up. Traditionally left at a bakers at the beginning of the day it is cooked in the residual heat of the bakers oven and collected after work.
Properly amazing. All the juice from the lamb is retained and turns into a deeply rich sauce.
ChasnotRobert
dancing james
@mrJL
Low-n-slow pizza oven lamb worked out pretty well. The shoulder was ridiculously juicy, went in dry over some veg and came out like stew. The smoked squash dip went with it very well.
I toasted the flatbreads on the embers for a nice smokey/charred taste.
The birch I took a gamble on at £4 a bag from Home Bargains yesterday was incredible; it burned hot, slow and left barely any ash.