Cooking a Leg of Lamb on the Kadai Fire Pit

It's Easter this weekend and that usually means the start of the British lamb season. Of course you can get lamb at other times of the year now, but it's in season and sustainable at this time of year because last year's lambs are just becoming ready. THis seasonality is why we traditionally associate lamb with Easter!

This is a step by step guide for hanging a leg of lamb over your Kadai or fire pit and cooking it through to a medium-rare to medium, which we do by aiming for a finished internal temperature of around 65-70°C.

In the video I cover the wood used, fire & temperature management, the positioning of the lamb and the adjustments I make throughout the cook to ensure an even temperature gradient through the lamb.

Thanks for watching, any questions please comment below!

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00:00 Introduction
00:06 Setting up the Kadai
00:33 Wood size & species
00:53 Starting the fire
01:38 Fire management
02:00 Hanging the lamb
02:26 Temperature management
03:18 Managing the cook
03:55 Achieving an even cook
04:10 Fire management
04:23 Adding flavour through the cook
05:11 Checking the progress of the cook
06:23 How to cook the lamb evenly
06:56 Finishing off the cook
07:18 When to pull the lamb off the fire pit
07:27 Carving the lamb

Видео Cooking a Leg of Lamb on the Kadai Fire Pit канала Love Logs - Planet Friendly Firewood