SC - Meat in Earth Oven

[david friedman]

Glenda Robinson wrote (back in March):

>Has anyone roasted meat in an earth oven before? I've made bread a couple of
>times, and it's worked wonderfully, but at Easter one of my fellow Ancient
>period cooks wants to see if we can bake some legs of lamb in the earth
>oven.

...

>Our oven's going to be made from a metal beehive type frame, with stones
>artistically placed over it, with as little gaps as possible, and the lot
>covered with turf until it's sealed. A flat, round stone serves as the door.

Some people I know of who use earth ovens put on a layer of clay 
mixed with straw instead of the turf you are using.

>At the moment it looks like we'll be cooking Ancient Roman and Greek meals
>for 3 meals a day for 25-30 people using as authentic as possible utensils -
>charcoal braziers, fires with large (cauldron-like) and small pots, the
>earthen oven, forged reproduction utensils etc etc.
>
>Roll on Fish sauce, wine vinegar and olive oil. Yum!
>
>Glenda

What do you use for garum--East Asian fish sauce?

Elizabeth/Betty Cook