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Unusual methods for cooking meat
Roast Lamb on a Sunday was sort of traditional in our home during childhood and the way my dearest Mum prepared it, was something our family of five looked forward to. That was, until one Sunday we found ourselves without electricity and gas, which meant no oven.

Mum made a plan:
The meat, a large leg of lamb she prepared with spices, the night before was well stuffed with lots of garlic, and placed on a large piece of tin foil. This in turn she placed in an old deep, oval, traditional, metal roasting dish, which had a lid that fitted snug on top.

Mum then peeled and cut a few onions up in rings, washed and sliced three green peppers and spread it over the top of the lamb with some mushrooms cut into small pieces as well.

With that she placed five large unpeeled carrots and five large unpeeled potatoes on the sides and on top, added a little olive oil over the lot, before covering and sealing the contents with the tin foil overlapping from the sides of the roasting dish,

Surprisingly she then asked one of the boys to tie the lid secure to the base with three pieces of blue wire, around the sides and center.

Next we had to dig a 1.5 meter, deep hole in the garden, about 1.5 meter square and filled it with all kinds of old timber, chopped wood, tree branches paper and cardboard.

We kept fueling it until at least half of the hole had a mixture of red coals and burning wood, before adding a bag of anthracite.

Finally the roasting dish was placed on top of the fire, and then covered with soil until the lid was well covered. It smoldered and trapped the heat inside for six hours before Mum finally gave word that the food was ready.

What a meal! The best we have ever enjoyed and will remain our secret; "roast lam in a hole," well until today. Delicious.

Learn more about this author, Greensky - Shane Barnard.
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