The Pugliese are not huge lovers of lamb. Walk into any local village macelleria (butchers) and the counter will be well stocked with beef, pork, poulty and horse. Oh, they’ll have lamb, but for some reason it’s one of those things you have to ask for with a nod and a wink and then wait whilst they disappear into a back room.
On this occasion the butcher walked back in carrying half a lamb (cut lengthways). I got him to chop it into pieces for me. His knife was much bigger than mine.
Back home, I took out a very large disposable baking tray and added the lamb pieces along with olive oil, salt, pepper, oregano, rosemary, black pepper and a large handful of garlic cloves.
The pizza oven burns olive wood and was running a little hot so I covered the lamb initially with thick foil and then removed it for the last 20 mins. Totaly cooking time for the half lamb was about an hour.
I decided to cook the whole meal in the pizza oven that evening and so in smaller disposable trays I cooked thinly sliced potatoes layered with fresh thyme and half filled with chicken stock along with roasted fennel and red peppers drizzled with olive oil and generously seasoned.