Uploaded September 2026 | Updated September 2026, 46 minutes ago
Massive thanks to @KAONaust for the Hazza.
I think this needs to become a thing in Australia. There is honestly nothing as good you can buy and that's a shame for pubs everywhere.
Recipe at the bottom 👇
Starlink referral starlink.com/residential?referral=RC-217960-66259-20
The Rhonda: https://www.bunstersworldwide.com.au/products/fire-to-fork-rhonda-liquor-500ml?srsltid=AfmBOoo_u5XorgepVjXic7ttHBo_B8T3m9mMrndVyIaSyIqYLk5zm95y
My New Book – firetofork.net/product/iifire-ii-fork-book
Merch: firetofork.net/shop
The gear I use – firetofork.net/gear
Patreon - patreon.com/firetofork
Second channel - youtube.com/channel/UCDXrWO6yj_f7io_1FieH-2w
I’m most active on Instagram @firetofork
I’m also on Facebook - facebook.com/firetofork
Recipe:
Ingredients
• ½ Leg of Lamb (ideally bone out)
• 2tsp salt
• 2 tsp black pepper
• 1tsp dry oregano
• 4 cloves of garlic finely diced or crushed
• ½ a lemon
• 1/3 of a bag of frozen thin fries
• 7 tbspn of McDonnells Curry sauce powder (stocked in Woolworths)
• 500ml water
• Bocconcini balls (the smallest you can find)
• Frying oil
• Chicken salt
• Spring onion (optional)
• Chilli (optional)
Directions
• Slice the lamb with the grain into large flat slices and season with the salt, pepper, lemon, garlic and oregano. Then let it marinate for at least an hour.
• Add the lamb slices to the spit roast and roast over a medium heat for around 40 minutes or until the outside is slightly blackened and the inside is around 55-60deg.
• After 20 minutes of the lamb being on, put the chips in cold oil and cook them on medium high heat until they are lightly golden brown.
• Prepare the Curry sauce according to the label (7tbspn in 500ml water and simmer for 5min)
• Prepare it in the following order (each one on top of the last: chips (with chicken salt), bocconcini balls, curry sauce, lamb, curry sauce, spring onions and chilli.
Gear:
• Spit
• Pan
• Small pot
Massive thanks to @KAONaust for the Hazza.
I think this needs to become a thing in Australia. There is honestly nothing as good you can buy and that's a shame for pubs everywhere.
Recipe at the bottom 👇
Starlink referral starlink.com/residential?referral=RC-217960-66259-20
The Rhonda: https://www.bunstersworldwide.com.au/products/fire-to-fork-rhonda-liquor-500ml?srsltid=AfmBOoo_u5XorgepVjXic7ttHBo_B8T3m9mMrndVyIaSyIqYLk5zm95y
My New Book – firetofork.net/product/iifire-ii-fork-book
Merch: firetofork.net/shop
The gear I use – firetofork.net/gear
Patreon - patreon.com/firetofork
Second channel - youtube.com/channel/UCDXrWO6yj_f7io_1FieH-2w
I’m most active on Instagram @firetofork
I’m also on Facebook - facebook.com/firetofork
Recipe:
Ingredients
• ½ Leg of Lamb (ideally bone out)
• 2tsp salt
• 2 tsp black pepper
• 1tsp dry oregano
• 4 cloves of garlic finely diced or crushed
• ½ a lemon
• 1/3 of a bag of frozen thin fries
• 7 tbspn of McDonnells Curry sauce powder (stocked in Woolworths)
• 500ml water
• Bocconcini balls (the smallest you can find)
• Frying oil
• Chicken salt
• Spring onion (optional)
• Chilli (optional)
Directions
• Slice the lamb with the grain into large flat slices and season with the salt, pepper, lemon, garlic and oregano. Then let it marinate for at least an hour.
• Add the lamb slices to the spit roast and roast over a medium heat for around 40 minutes or until the outside is slightly blackened and the inside is around 55-60deg.
• After 20 minutes of the lamb being on, put the chips in cold oil and cook them on medium high heat until they are lightly golden brown.
• Prepare the Curry sauce according to the label (7tbspn in 500ml water and simmer for 5min)
• Prepare it in the following order (each one on top of the last: chips (with chicken salt), bocconcini balls, curry sauce, lamb, curry sauce, spring onions and chilli.
Gear:
• Spit
• Pan
• Small pot
