Hanging Herby Lamb
2 min reading time
2 min reading time
Hanging Lamb with Herb Marinade
The fire pit is for more than just aesthetics and as Francis Malman would testify to this is real open-fire cooking and with a tripod attachment you are set for all manner of cooks.
What’s not to like in succulent lamb infused with garden-fresh herbs, gently swaying and rendering over a crackling fire, causing smoke signals of flavours.
The Magic of the Hanging Method
The hanging method of cooking is an age-old technique yet undiminished in its ability to infuse meat with a delicate balance of smokiness and tender succulence. The gentle heat allows for an even cook, transforming our choice cuts of lamb into a masterpiece that's crispy on the outside, and meltingly tender within.
Preparing the Lamb
Our lamb will be the centrepiece, draped in a tapestry of herbs that complement its rich, gamey notes. It's not just about taste, though. It's about how the hanging method enables the fat to render slowly, basting the meat continuously in its flavoursome juices.
Ingredients for the Herb Rub:
Method:
Serving the Feast
Depending on your cut carve the lamb into thick slices. Serve with a side of charred vegetables, and perhaps a bold red wine that echoes the depth of the flavours.