Thread: Roast Lamb in the Weber

PS: to the above.
I forgot to mention that the Bega also heated up the flat iron and water sprinkled brown paper over the clothes when ironing them.
Meself, I havent bothered to iron anything for about thirty years.

Originally Posted by zulu Delta 534

Do any of you blokes have Grandparents still with us? Ask them how to slow cook meat as they mastered the art years before temperature gauges etc. came into common usage. They use to put a bit of brown paper in the oven for a set time and from the resulting condition (charring etc) could tell to within a couple of degrees of the temp.
These little skills are being overlooked today and forgotten, (if we don't have a gauge to do the work for us today we are lost,) but there are ways of gauging oven temperature. Ask your Oldies.
When I was a kid no one in their right mind would kill a valuable lamb just to eat, it was worth a lot more when it got older, so we always ate mutton (or rabbit), and the oldies knew how to cook that on a wood fire oven (same principal as a Webber) so that it tasted better than the lamb we buy today. Slow and steady always wins the race when it comes to meat!
Regards
Glen

My Mum is 93 and she grew up on a sheep farm, so I will ask her next time I see her.

Mmm saltbush fed lamb ....

MMMMMMM the lamb roast turned out great, sorry no foodie pics as we ate it all. the heat beads were loosing heat in the last hour but the lamb was pretty well done by then, i had a dried branch of paperbark,I cut with the axe into chips then soaked in water for 20 min then put onto the heat beads, gave a really great flavour to the meat

I'm a fan of Cobb cookers....

Like a portable weber