Red meat
This recipe adapts a traditional Maori earth-oven meal for a home oven. Lamb and root vegetables are layered with water in a covered baking dish and slowly steamed until tender.
Rub the salt over the lamb leg.
Place the meat in the bottom of a deep baking dish and layer the vegetables on top. Add the water, then seal the dish tightly with foil.
Steam in a preheated 150°C / 300°F oven for 3 hours, until the meat and vegetables are tender.
Remove the foil, slice the meat, and serve hot with the vegetables.
Store in a covered container in the refrigerator for 3 days or in the freezer for 2 months.
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