I canned a few pints of corn this morning while we were setting up a lamb roast for supper. DH built a fire out in the fire pit while I put the roast on a spit (like on the Tudor Monastery Farm with Ruth Goodman). We bought the hand-forged campfire cooking set a few years ago but never used it so I decided to try it out when I found the clearance roast in the freezer.
It took about 6 hours all together. We put the coals near the roast, but no under it. The roasting pan went under it to catch the drippings to use for basting. This configuration helps to prevent flare-ups.
It was juicy, cooked to a lovely medium and tasted really nice. We will definitely try it again.