I was so looking forward to this, but it was a complete failure. I had fired up the oven, and had a fire going in it for an hour. Just before I put the lamb in, I stoked up the fire and the temperature gauge in the oven was showing 350c / 700f. I then put the lamb in a dish on the oven floor and partially blocked up the oven with bricks. Note I still haven’t got around to getting a proper metal oven door. I left a small fire burning and there was a gap at the top of the bricks where the smoke could get out. See picture below.
So what went wrong? Maybe the oven wasn’t hot enough, although the temperature gauge next to the fire showed a hire temperature, I am not convinced the bricks were hot enough. The oven hasn’t been used for a few months, and was damp and cold to begin with. I should have used my infrared thermo gauge on the surface. Also I am wondering how much heat was lost by the small opening.
Next time I am going to heat up the oven for longer, at least 2-3 hours, and test the walls for heat. I will then try to either cook with a good fire running, or completely block up the opening, so all the heat is retained.
Anyone else had experiences for cooking slow roast lamb in a wood burning oven?