[donna]

We are having a party in a few weeks and are planning on cooking a whole lamb in a pit in the ground ,we have researched on the internet but wondered if any one had some advice or instructions that might help us,
as we have a large number of guests and want to be sure we don't mess it up!

 

[Fleecewife]

I have never done that but have had hogget baked in hay which gave a delicious flavour to the meat and kept it moist, so might be worth combining the two.  You must let us know how you do it and how it turns out 

[Freddiesfarm]

We've done and we have also done a whole pig and it is fantastic!  Set your fire in plenty of time and then leave it to smoulder nicely.  Your lamb will take a lot longer than you expect but it will be superbly succulent and very very tasty.

Also be prepared for the sudden outbursting of predatory carnivorous behaviour of your guest which ensues when you drag the smoulder succulent flesh from the pit and start to uncover it!  Somehow it stirs the primitive caveman in most of us!!