The Meat


The Ozado is best used for roasting a whole beast. This will deliver one of the most sublime food experiences that you can have.

A whole spring lamb (15-24kg) can be splayed on the cross and cooked slowly. Baste the lamb intermittently with a rosemary, salt, water and garlic marinade. A young suckling pig (12-20kg) will drip off the carcass. Accompanied by fabulous crackling, it’s impossible not to love. The Ozado is also perfect for other cuts: pork ribs or beef ribs. Fully salted and slowly cooked through, they will provide the ultimate meat-eating experience.

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