COBB cooks please

use a bit out of the moat wont hurt ya.

I use the moat to collect all the juices which I scoop out with a special spoon I found in a kitchen shop. It's like a narrow scoop with the handle at right angles to the spoon and enables me to get most of the liquids out.

Invite 'n I'll show you what to do,,,,,,,,,,otherwise you'll just stuff it up,,,,,,,,,

;)

Bilbo

Probably too late now, but an oven bag traps all the juices if you put the meat in it and tie it up.

Cheers
John Cook

How small is your leg of lamb? Have only seen pics of a cob capable of holding about 6 thin snags on the grill plate. I would'nt fit a leg (alright, mutton) in anything less than a 15" camp oven (cooking em all the time) good 4hrs. slow with plenty of garlic and rosemary stuffed in.
Chuck the spuds, carrots and onions in at the same time, when done take em all out and rest on the upturned lid whilst you make the gravy in the joose.
Bah humbug to those new fangled cooking devices (includes the new chinese camp ovens), mine are ancient Metters from a previous generation.
cheers, and enjoy it anyway. (dont forget to stay hydrated)
furph

Gravox. 10000000000% healthier too.