I think it may just by my local area of New Brunswick, but there is precious little lamb about, and no mutton at all. It's just not popular around here, I guess.
  I walked past tons of beef, pork and poultry, to the lamb section, and there would have been perhaps 5 kilos of lamb in stock. :o

That's where I got these

http://s20.postimg.org/dfuvukefh/image.jpg



They probably did not need it, but I did mix up a marinade for them.
http://s20.postimg.org/jog7o5c0d/image.jpg

http://s20.postimg.org/8l16wag3x/image.jpg



A rustic potato salad. Made of inch cubes of fully cooked potato, red skins left on. Finely chopped onions, and hard boiled eggs. Hellmanns real mayo for dressing and smoked paprika for color.
http://s20.postimg.org/fglffeakt/image.jpg



The simplest damper recipe I could find.
3 cups all purpose flour
1 heaping tablespoon Baking Powder
1/2 table spoon salt
1/2 cup of margarine

I worked the marg in till it looked crumby, then watered till it looked right and kneaded it out.
http://s20.postimg.org/hilwtn8jx/image.jpg
Figured a bit of cheese couldn't hurt.
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Cooking away. The chops only took a few mins per side. They didn't go into the camp oven till it was fully hot.
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I think I'll mix the cheese in next time :-X
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I could have darkened the crust a bit more on the damper, but it was cooked clear through. It was my first try and it was edible, so I'm happy with it.
http://s20.postimg.org/yuqustrf1/image.jpg



Chris

Looks pretty good to me Chris   [smiley=drool5.gif].....has your campoven got legs.....I put a trivet under mine to keep it off the heatbeads..not high

Smokeydk,

  Yes, both ovens have legs.
  I have only a few coals under the 10" oven with the damper, and the 12" Lodge for the lamb chops has as many as I could fit under there.

Chris

Looks like that would stop the hunger pains mate. Well done!

Jeff

I can see you're enjoying your camp oven cooking.

Whats more, I'm enjoy reading your posts.
Keep them coming mate.

Aart

NO choice then Chris.. you are going to have to grow your own lambs so you can experience Braised Lamb Shanks before you lose all your marbles .. err I mean Taste Buds   ;D

http://www.cansheep.ca/Default.aspx ; this should get you started   :D :D :D


Your chops look delish though!

There is a coconut damper recipe on here somewhere that is soooo scrumptious I highly recommend you give it a try as an after dinner treat   :)

Very nice indeed.

Just looking at the labels on that lamb and it looks to be about the same price we pay over here.

Derek wrote on Jun 11^th, 2013 at 10:19pm:

Just looking at the labels on that lamb and it looks to be about the same price we pay over here.

Derek,

  The upper package started out at $10.04, was marked down to $4.62, and the 30% off sticker brought it down to $3.24.
Now that's a bargain. Our dollar is worth almost the same as yours at this time.

Chris