The lazy way of cooking on an open fire

Larger pieces of meat, such as a rib of beef, leg of lamb, etc., can be cooked on a fire without using a spit. All that is necessary is to brown the meat all over on the grill, giving it the usual grid pattern, and then to place it very close to the fire on hot, but not glowing, ashes, being careful to slip a piece of aluminium foil underneath it first. This method of cooking takes longer than any other, because the temperature is that of a very cool oven, about 100°C/210°F/Mark ¼. Turn the joint from time to time, and don’t be afraid to keep your leg of lamb there for two to three hours, according to its size. When you finally cut into it you will be staggered by its tenderness and the uniform rosiness of the meat.