Lamb
First light your fire and dig a shallow hole into which your camp oven will fit with plenty of space around it! You need plenty of glowing coals to cook in the camp oven, so make sure you burn plenty of wood. Different woods burn at different temperatures too, so check your lamb after 1½ hours. It may need as much as another hour and a half if your wood burns cool.

Place vegetables in base of large camp oven. Drizzle with half of the oil and season liberally with salt and pepper.

Using a small sharp knife, pierce holes all over the lamb. Poke a piece of rosemary and garlic into each hole and season with salt and pepper. Place lamb on top of vegetables.
Squeeze lemons over the lamb, rubbing the juice into the holes if possible. Pour remaining oil and both wines over the lamb and place the lid on the camp oven.

Using a long handled shovel, place a bed of coals into the base of your hole at least 3 inches thick. Place camp oven on the top and then shovel more coals around the edges and over the top of the camp oven. If there is any breeze at all, then shovel some dirt around the edges of the coals too, to encourage the heat to burn in towards the camp oven.

Cook lamb for 2 hours before carefully scraping the coals off the top of the camp oven and using wire hooks to lift the lid and check on the lamb. If the lamb needs further cooking, carefully replace the lid (without letting any ash fall in) and recover it with coals. The coals will be much cooler by this stage, so the lamb will need longer than if the coals were new. Alternatively, the top coals may need replacing with fresh ones from your camp fire.

CAMP OVEN PINEAPPLE & PECAN UPSIDE DOWN CAKE

Ingredients

• 2 tablespoons butter
• ½ to ¾ cup of brown sugar
• 1 x can of pineapple rings
• 2/3 cup pineapple juice
• Glace cherries
• ½ cup of pecan halves
• ½ cup chopped pecans
• 1 x (470g) butter cake mix
• 2 eggs
• 3 tablespoons macadamia oil

You will also need:

• 1 12 inch camp oven
• 1 22cm x 6cm cake pan
• 1 Wire Rack to fit in camp oven

Method

• Melt the butter in the bottom of the cake pan 
• Sprinkle brown sugar evenly over the butter 
• Place pineapple rings over the mixture and place a glace cherry half inside each pineapple ring 
• Place pecan halves among the pineapple rings 
• In a bowl, combine cake mix, macadamia oil, eggs, pineapple juice and the chopped pecans. 
• Mix for 4 minutes 
• Carefully spoon the mix evenly over the pineapple rings 
• Place the cake pan on the wire rack in the camp oven. 
• Bake at 350 degrees (10-12 coals on the bottom and 12-14 coals on the top) for 40-45 minutes or until cooked 
• While still hot, turn cake out onto cake cooler
• Serve with freshly whipped cream (if you have it!)