Camp cooking a roast lamb


Light the fire and get the coals ready for a camping sensation. I recently cooked this for the family and it was a hit. There’s a few versions of this stew that I’ve come across and it can also be cooked for the family at home, using a slow cooker.
The beauty of this meal is it tastes great, there’s little preparation involved and it satisfies the whole family and the camping interlopers.



  • Several sprigs of rosemary with the leaves stripped
  • 1 tbsp of olive oil
  • Approx 0.9 kg of boneless lamb shoulder – diced roughly into 2 cm cubes
  • 150 gm of mixed olives – squashed with stones removed
  • 1 diced onion
  • 2 x 400 gm tins of whole tomatoes – cut in half or quartered
  • 1 tin of water


  • Have camp fire burning with suitable coals
  • Preheat the camp oven to a medium / hot temperature
  • When hot, remove the camp oven from the fire and place on a bed of hot coals away from the fire
  • Heat the olive oil and add the rosemary leaves
  • Fry the leaves for a minute or so until crisp, remove and set aside
  • Add the lamb cubes and brown
  • Add olives and onion and toss well
  • Add the tomatoes
  • Add water – add more if it is too thick or thickens while cooking
  • Cover and cook in the camp oven with the lid on – with coals on the lid
  • Keep an eye on the stew as it cooks, stirring regularly to make sure its not sticking to the base, burning of getting too thick
  • You can add pepper and salt (or other spices) to your taste
  • Keep the coals fresh on the lid as required
  • Stew for about 2 hours – you could cook for longer to get that richer taste but be sure to keep it hot
  • To serve – place in individual bowls and garnish (love that word) with the crispy rosemary
  • Suggestions
  • You could serve this over a bed of Couscous (either plain or with raisins and chickpeas etc
  • This meal could also be prepared and cooked in advance, vacuum sealed and/or frozen
  • Equally, the meat could be pre-cut and sealed and/or frozen; and the other ingredients prepared in advance – for cooking at camp.

Travel the worldDon’t pay outrageous fees for flights and accommodation. Check out this site and book your next adventure.

More Blogs

Previous articleCamp-oven Beef Stew Hickory Smoked Bourbon
Next articleCouscous with Moroccan Flavours