Only tried this at home but it should work at camp easy enough.
One or more breast of lamb, boned, rolled and tied, onions, garlic, rosemary. I used a slow cooker at home, covered the Lamb in red wine with the onions, garlic and rosemary and let it slow cook for three hours at which point I added diced carrots and spuds plus lentils to thicken the wonderful stock the meat produced; letting them cook for about forty five minutes.
Took the Lamb out and let it 'rest' for fifteen minutes then cut thick slices which I served with the veg and gravy. It was really good and of course stock cubes would be fine instead of wine if you think needed.
A cracking rib sticker of a one pot meal
Afterthought, dumplings yum yum would go well with it
One or more breast of lamb, boned, rolled and tied, onions, garlic, rosemary. I used a slow cooker at home, covered the Lamb in red wine with the onions, garlic and rosemary and let it slow cook for three hours at which point I added diced carrots and spuds plus lentils to thicken the wonderful stock the meat produced; letting them cook for about forty five minutes.
Took the Lamb out and let it 'rest' for fifteen minutes then cut thick slices which I served with the veg and gravy. It was really good and of course stock cubes would be fine instead of wine if you think needed.
A cracking rib sticker of a one pot meal
Afterthought, dumplings yum yum would go well with it
