Lamb on Fire

 
A friend sent a whole leg of lamb from Taipei. The actual lamb - with all four legs - originated in Australia. This put me in a spot. The in-laws have a oven that shouldn't even qualify for the word. It's about large enough to roast an anorexic hedgehog. Not much good for anything else.

So I employed the braai ... again.

(This photo after 3 hours)









Filled with slight trepidation, I inserted small bits of bacon and garlic at several strategic locations in the leg. Salt, pepper, a bit of olive oil. Then wrapped it in some foil. It was on the fire - not over the coals - for close to five hours.

And it was beautiful. People came down from the hills to try some as word spread. On the table there were also lots of clams fried with ginger, garlic and chilli, sashimi with wasabi, oysters in a black bean sauce, some red wine and - of course - plenty of ice-cold beer.