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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 06-28-2010, 02:44 PM   #1
antoant
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Default Lamb in the oven (Pic heavy)

The wood oven that is. This a semi traditional cook my dad and I did this past weekend for family and friends.

So here we go. First you have to light up a wood fire in the oven using any wood you want. Traditionally olive and carob wood is used, we used olive and pine.


There are three ways to tell if your oven has reached the proper temperature. Use a thermometer, too scientific, throw a glass bottle in the oven to see if it melts, too cool or you check out the "brow" of the oven.

Not ready yet

Ready to go


Once you reach hell like temps and you have all embers from your fire, you spread the embers out and you are ready to put the food in the oven.


We used lamb shoulder and leg but you can really use any part of the lamb or goat you want as long as the animal is one year old or older. (The older the better, no point wasting baby lamb for a long cook). Add some potatoes and onions for taste and season with celery leaves, black pepper, salt and dry oregano. The traditional way would be to put the food in serving portions in wax paper poaches or in baskets made out of carob tree branches but you get a mess in the oven from all the juices so ....


Seal up the oven and wait for 4-5-6-7-8 hours. Only experience can tell you when to break the seal.


Five hours later and after breaking the seal the oven still holds temps over 200

And finally the finished product with the side dishes. (Some greens with pomegranate, walnuts, ricotta style cheese and balsamic vinaigrette along with some saganaki and potatoes from the oven.)


Thank you for looking.
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Unread 06-28-2010, 02:52 PM   #2
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i just bit my screen! when you say oven you ain't messing around! that food looks great. i would love to put one of those in my yard. if you pop it right onto the coals, don't it burn during those long times though. what's next?
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Unread 06-28-2010, 02:53 PM   #3
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too cool! Looks really good!
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Unread 06-28-2010, 02:54 PM   #4
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that is soooo cooool ! the meat/dish looks great.
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Unread 06-28-2010, 02:56 PM   #5
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thats just awesome
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Unread 06-28-2010, 02:57 PM   #6
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That's some impressive cooking!
Thanks for the pics!
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Unread 06-28-2010, 03:04 PM   #7
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Looks great. I'm curious as to what type of pine you use.The pine we have here is not worth a dang for cooking.
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Unread 06-28-2010, 03:21 PM   #8
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Nicely done, and great photos too,
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Unread 06-28-2010, 03:49 PM   #9
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Way cool!
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Unread 06-28-2010, 03:53 PM   #10
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Thanks Awesome pics Love the oven
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Unread 06-28-2010, 03:58 PM   #11
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You weren't kidding when you said oven.
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Unread 06-28-2010, 03:59 PM   #12
HarryM
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Looks great! Interesting way to cook.
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Unread 06-28-2010, 04:05 PM   #13
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That looks Lambtastic.
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Unread 06-28-2010, 04:12 PM   #14
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I love any kind of lamb, and that is an awesome cook.
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Unread 06-28-2010, 04:51 PM   #15
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wow. great pics and explanations! (this is a traditional oven in cyprus?
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