Leg Of Ram Or Lamb

Serves: 20
Total Calories: 297


5 to 8 pounds leg of lamb or "ram" (see NOTE)
10 to 12 cloves garlic, slice half of them fairly thin
3 to 4 ribs celery cut into 1-inch pieces (celery seed will do in camp)
1 large yellow onion
1 cup red wine (more if you need it)
1/2 cup water
fresh rosemary
ground thyme
salt and pepper
1/4 cup mint-flavored apple jelly if doing domestic lamb


Trim any excess fat, especially from a domestic lamb. Take a thin bladed knife and make cuts and insert garlic cloves. Rub your roast with a little olive oil then salt and pepper to taste. Place the Dutch oven over 10 -14 briquets and saute about half of your garlic slices. Lightly brown the roast 3 - 4 minutes per side. After you add the wine and water, sprinkle with fresh rosemary and just a dash of thyme. Add the celery and cover with onion slices. Cover tightly.

Use about equal number of briquets on the lid and cook for 1 1/2 to 2 1/2 hours depending on the size of your roast. If doing domestic lamb, spoon off 1/2 cup juice after an hour to mix with the mint jelly. Baste two or three times as roast cooks. Garnish with fresh rosemary just before serving. Saute about 1/2 of the garlic slices and sear the meat for 3 - 4 minutes on each side. Trim away any excess fat, make slits in the meat and insert garlic slices, rub with olive oil and seasonings. After you add wine and the water, sprinkle with fresh rosemary and a dash of thyme, add veggies and cover tightly.

NOTE: If you bone it out, it will fit better in your 14-inch DO. A leg of lamb fits good in a 12-inch DO. (A deep one if you have it.)

A Back Country Guide to Outdoor Cooking Spiced with Tall Tales - Meat in Camp

Nutritional Facts:

Serves: 20
Total Calories: 297
Calories from Fat: 147

This Leg Of Ram Or Lamb recipe is from the Cee Dub's Dutch Oven and Other Camp Cookin' Cookbook. Download this Cookbook today.

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