Ingredients:
Allow approximately 1 kg of lamb per 4 people. Your butcher will need to cut up the lamb into chunky pieces (approximately each piece the size of your fist), making sure each piece has bone, meat and some fat on it.
To marinate the meat:
dried oregano
salt
rosemary
bay leaves
potatoes (preferably Desiree)
lemon juice
3-4 onions cut into slices
olive oil (light)

Method:
Your wood-fire oven temperature should be around 450-500 degrees. Once you have reached this temperature, push all the coal to the side of your oven. Make sure the flame has died down.

1. I am quite generous with my herbs as I like a lot of flavour. Marinate your meat from the night before if time permits. Put your marinated meat in a tray that can tolerate high, intense heat for the wood-fire oven and cover well with foil. Do not add any oil – a handful of water only. The fat on the meat will melt and will keep your meat moist.
2. After 2 hours prepare your potatoes as listed below and put them in the wood-fired oven. Leave the meat covered for the entire time and the meat will brown slightly. If you want your meat browned take the foil off after 3-3 1/2 hours and allow it to brown. Remember however, every time you open the oven you will lose valuable heat.
3. Cut your potatoes into quarters
(lengthwise), and put them in a separate tray to the meat. Add salt, the juice of a lemon, oregano, oil (about 1 cm deep), and cover them with the thickly cut onion slices. This will stop the potato from burning, but will allow it to cook. Put in the oven
to cook, for approximately 2 hrs. Discard burnt onion once cooked.

As you use your wood fire oven more frequently, you will become more familiar with the temperatures and the length of time for food to cook. The size of your tray, the amount of meat in the tray, the intensity of your heat, how often you open the door to check on the food will all be deciding factors on how fast or slowly your food cooks. Each time you cook different volumes of food, it will make a difference in the cooking time.

The trick is to allow time – it is a slow process, but well worth it.