Pit Roasted Lamb

We roasted a Newhall Farm lamb in our garden pit this weekend. It was an 18-hour event that ended with The Hidden Kitchen’s  Tribute to James Beard Outdoor Cooking demonstration class. (Yes, those are our crazy-tall sunflowers in the background!)

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The night before, we built the fire in our dirt pit that’s lined with stones. The next morning, we scooped half the wood coals out and added corn husks. On top, we set the wire and foil-wrapped lamb. The lamb had been seasoned and stuffed with aromatic rice under the skin. Then we added another layer of corn husks and ferns. The remaining coals were laid back on top of the husks. That afternoon, the  1- 1/2 hour class began in the garden when we unveiled the lamb.





Back inside The Hidden Kitchen studio, we made Native American Fry Bread from scratch. (No one knew what the final dish was until the end. “It was part of the fun and suspense,” one guest commented after class.)

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For a salad, Chef  cut corn off cobs that had been roasted in their husks, then chopped and diced onions, scallions and cabbage before adding a light dressing.

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Using wild berries harvested at a nearby farm, he made a delicious berry jam.  In the end, the moist and tender lamb was the star yet each flavor, each texture came together in perfect harmony in a perfect flat bread sandwich.

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A special thank you to our students. We hope they enjoyed the class and to Linda and Ted Fondulas of Newhall Farm in Reading for producing the lamb and their Ice Cider used for the (not shown) Native Blueberry, Lemon Verbena Punch.

Hope to see you soon. Our next  Demonstration Class, Vitality – Sept. 14  is already sold out. Next demo class is  Sept. 21 Game Birds from 12:30-2 pm. and our new Hands-on/Demo Wednesday night classes – starting Sept. 18 from 6 pm to 9 pm .

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