First, dig a good hole in the firepit, bury the foiled-wrapped meat which has been first stuffed into a burlap bag soaked in water for an hour. Place the lamb-stuffed burlap bag into a chicken-wire cage in order to make it easier to pull from the fire later.
After burying the bag in the pit, line the hole with river rocks, and build a good hot wood fire over the rocks, keeping it stoked roughly 4 hours.
We put a dutch oven filled with vegetables , spices and a bit of water directly onto the coals for about an hour and a half.
Within mere minutes, the lamb had vanished - down the gullets of hungry campers - hurrying before the yellow jackets could get their fill.