Micks Camp Oven Roast Lamb Recipe

This camp oven roast lamb recipe is a family favourite, invented by Mick and inspired by a lamb shank dish from a restaurant where he used to work. While the original dish wasn’t remotely the same, it also featured brown sugar and rosemary, which sparked the idea for this delicious roast lamb.

Why This Camp Oven Roast Lamb Recipe is Our Go-To

Whenever we cook camp oven roast lamb, this brown sugar marinade is a must. It creates a crispy, flavorful skin that’s simply irresistible. For the best results, marinate the lamb as long as possible—the longer it marinates, the better it tastes!

Preparing Your Ingredients for Camp Oven Roast Lamb

Before you start, gather the following ingredients for the marinade:

• Fresh rosemary
• Mixed herbs
• Garlic
• Salt
• Pepper
• Brown sugar
• Vegetable oil

How to Make the Marinade for Camp Oven Roast Lamb

1. Combine the rosemary, mixed herbs, garlic, salt, pepper, and brown sugar in a bowl.
2. Gradually pour in the vegetable oil while stirring to create a thick paste.

Marinating the Lamb for Camp Oven Roast

Once your marinade is ready, rub it generously over the entire lamb leg. Wrap the lamb in cling wrap and refrigerate it for at least one hour—though, for best results, leave it marinating for longer.

Cooking the Camp Oven Roast Lamb

After the lamb has marinated, it’s time to cook it in your camp oven. Here’s a tip: cook for one hour per kilogram of lamb, and don’t be afraid to let it go longer for extra tenderness.

For this recipe, I’m using Hotshot Briquettes from Bunnings, and my Iron & Fire camp oven fire pit. I lit the briquettes using a heat bead chimney and some firelighters.

Once the briquettes have ashed over, place the lamb directly into the camp oven—no need for a trivet. To control heat, use fewer briquettes on the bottom and more on the top. This method prevents burning and ensures even cooking without needing a gap between the lamb and the camp oven base.

Adding Vegetables to Your Camp Oven Roast Lamb

After an hour of cooking, toss in some potatoes and pumpkin. Drizzle them with a bit of vegetable oil, then season with mixed herbs, salt, and pepper. Continue cooking for another hour or until the vegetables and lamb are tender.

Serving Your Camp Oven Roast Lamb

Serve the camp oven roast lamb and vegetables with some fresh gravy for a hearty, satisfying meal!

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Camp oven roast lamb recipe

Micks Camp Oven Roast Lamb Recipe

Recipe by Mick VillerCourse: Camp Oven Roast Recipes, Lamb Recipes, Main MealsCuisine: AustralianDifficulty: Medium

Servings

4

servings

Prep time

15

minutes

Cooking time

2

hours 

Calories

300

kcal

Camp Oven Size

9 QT

Heating Method

Top and bottom Heat

Total time

2

hours 

15

minutes

Ingredients

• A leg of lamb

• 4 sprigs of rosemary, chopped

• 2 tablespoons mixed herbs

• 4 cloves garlic, chopped

• Salt and pepper, to taste

• 1/2 cup brown sugar

• 1/2 cup oil

Directions

• Prepare the Marinade: In a bowl, combine the rosemary, mixed herbs, garlic, salt, pepper, and brown sugar.
• Make the Paste: Gradually pour in the vegetable oil while stirring until a thick paste forms.
• Marinate the Lamb: Rub the marinade all over the lamb leg. Wrap it in cling wrap and refrigerate for at least 1 hour (the longer, the better).
• Cook the Lamb: Place the lamb in your camp oven using your preferred heat method and cook for approximately 1 hour per kilogram, or until tender.

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