Whole lamb cooked in an earth pit, barbacoa style

Dig a pit deep enough for a layer of rocks, a big layer of coals and the lamb; put rocks in the bottom and build a fire over them.

Unpack the lamb and spray the exterior with olive oil so the rub will stick.

Season with salt and pepper, then the dry rub, outside and inside.

When the fire has burned down to coals, spread them out, put in the lamb with a temperature probe, and cover with a big metal plate.

Cover the whole thing in dirt to lock in the heat and leave it to cook overnight.

Next day, dig it up and pull out the lamb, keeping dirt off the meat.