The Camps Australia Wide Community Cook Book is such an easy present for Mother’s Day. Here is another recipe we know you’ll love.
Contributed by Sue Webb
The recipe is my sister-in-law’s, but it has become one of our favourites that we cook every time we travel and you can cook it in a camp oven. Simply beautiful! The amount of people you can feed from it depends on the size of the leg or shoulder. We have fed as many as 8 people and sometimes it is just 4. I will have roast potatoes and onion,caramelised pumpkin, crumbed cauli and beans.
- 2 onions
- Leg of lamb
- 1 packet of chicken noodle soup
- 1 packet of French onion soup
- 1 dessertspoon mixed herbs
- ½ cup soy sauce
- ½ cup hot sauce
- 2 L water (approximately)
Get the camp oven HOT.
Add cut up onion and oil to the hot oven and cook until soft and brown.
Add leg of lamb and sear on both sides.
In a separate 2 L jug mix together a packet of chicken noodle soup, a packet of French onion soup, some mixed herbs, soy sauce and hot sauce and fill the jug with water. Pour this over your meat and place the lid on the camp oven and cover with coals.
In about an hour check to see if more water is needed.
You can add your veggies to this if you want. I prefer to cook them separately.
When the meat is cooked, it will be soooo tender and juicy, take out and let rest whilst you make the gravy in the juices left in the camp oven.
What I love best about Sue’s recipe is the funny story that comes with it! Sue’s favourite campsite is Sawpit Picnic Area at Narrawong, pictured. She said it was just so tranquil, full of bird life and native animals. It is Victorian site 644 in Camps 10, or find it on the Camps Australia Wide App.