RECIPE: PINK PEPPERCORN & CIDER SALAMI STUFFED LAMB LEG

WOOD FIRED SPIT ROASTED LAMB STUFFED WITH SALAMI

We made a homemade hazel spit from our hedgerows and set about cooking a campfire style leg of lamb, pricked and stuffed with our award-winning Pink Peppercorn and Cider Salami. The flavour of the sweet lamb with the savoury salami was delicious, all kissed with the smoke of the fire. Tender with a big boost of flavour.

serves 8

INGREDIENTS

  • 2.5kg whole leg of lamb on the bone

  • 110g Pink Peppercorn and Cider Salami, sliced

  • 330ml Purbeck Cider

  • Handful of herbs and string to make a basting brush

  • Sea salt

  • Black Pepper

METHOD:

STEP 1

Careful pierce wholes in the muscle of the lamb and fill with slices of the salami until you have used all of the slices.

STEP 2

Season well with salt and pepper and set to one side to rest at ambient temperature whilst you light your fire.

STEP 3
Light your fire, ensure it is large enough in diameter to allow the entire leg of lamb to sit over some heat. Once lit, allow it to build up, adding small pieces of dry wood until you are happy it is alight enough to cook your feast.

STEP 4

As the fire builds, use your time to make your herb brush. Grab a small stick of wood and tie herbs around the base with a little string. Now time for the spit, again, cut some wood, we chose hazel, you’ll need two pieces with a ‘v’ and one fairly straight which you can put a tip on one end.

STEP 5

Piece the leg of lamb with the pointed stick, secure with some string or wire. Push your ‘v’ shape stick into the ground either side of your fire. Lay your lamb leg on top.

STEP 6

Turn every 10 minutes or so, and baste then as well. Brushing with the Purbeck cider allows a lovely ‘bark’ to form on the outside, whilst the inside will be tender and blushing pink. Cook for 45minutes per kg. Set aside to rest before removing the spit and carving. Enjoy!

RecipesLucy Haganrecipe, salami