Campfire Slow Roasted Lamb With Vegetables - cooking recipe

Ingredients

4 1/2 lb lamb leg
4 sprigs fresh rosemary
1/3 cup olive oil
4 cups chicken stock
1 lb winter squash, unpeeled, cut into 2 inch pieces
8 None medium potatoes, halved
8 cloves garlic, unpeeled

Preparation

Preheat a large cast iron camping Dutch oven.
Place lamb and rosemary in camp oven. Pour oil and stock over lamb and season. Cook, covered, for 1 hour 30 mins.
Add squash, potatoes, garlic and 2 cups water to camp oven. Cook, covered, for another 1 hour 30 mins, or until lamb is cooked through.