create fire, not smoke

Revolutionary design eliminates almost all smoke.

all weathering steel

Unique design allows your firepit to remain outside all year round.

environment

Burning locally sourced wood means your firepit can be close to carbon nuetral.

Sit back and watch this succulent lamb dish render in the Milano Oven.

Ingredients

  • 1 lamb shoulder (bone in), around 1.5kg – 2kg in weight
  • 1 bunch of fresh rosemary
  • 1 red onion, quartered
  • 2 bulbs of garlic
  • 1 1/2 tbsp olive oil

Method

  • Pre heat your oven to around 200 degrees. To achieve this, heat your oven to max temperature and then allow to cool. The Earth Fires door thermometer is an easy way to accurately check your Milano oven temperature.
  • While the oven is warming, score the fat of the lamb, rub all over with olive oil and season generously with salt and pepper. Place your red onion (quartered), half your rosemary and bulb of garlic onto a roasting tray.
  • Place your lamb on top of the onion, rosemary and garlic and then top with the remaining garlic and rosemary.
  • Foil the tray tightly and place into the oven for 4-4.5 hours. The shoulder is cooked when the meat shreds away easily and the bone is easy to remove.
  • Remove the lamb from the oven and allow to rest for 30mins, covering loosely with tin foil.
  • We advise rolling your pizzas out around 20 minutes before cooking. to prep in advance you can roll the dough out into rough circles, around 0.5cm thick and then place onto slightly larger pieces of olive-oil-rubbed and flour-dusted tinfoil. You can then stack the pizzas, cover with clingfilm and store them in the fridge.

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Recipes