Baked Camel

From: Chef #1151040

On Feb 5, 2009

I have heard tales of this mystical dish in the local pub, and have always dreamt of engorging myself on a hearty plate of Baked Camel. A local sailor named Raymond spun a great yarn about his preparations of Baked Camel, and I now pass it along to you in his stead, for Raymond was recently turned into a polka dot umbrella by a mighty sorcerer named Jeffy. As he told it, the night was enveloped in a dense fog and heavy rains battered the rocky beach. Raymond produced all the ingredients, and laid them out before his muddy pit dug by Djibouitian orphans. To be continued....

From: Chef #1151047

On Jan 30, 2009

A little too dry when I cooked it. Instead of cuuting open the camel, I fed the lambs to it before it was slaughterd. Instead of a turkey, I fed the 20 carp to an obese pelican.

From: LilKiwiChicken

On Oct 9, 2005

Unlike Kathy I didn't have too many problems with the lambs - they had just been shorn so it worked out well. I was able to source all of the ingredients bar the seagull eggs at my local Tesco (thank goodness for superstores). Luckily I was down in Brighton & was able to steal some seagull eggs so it all worked out well. My boyfriend got a bit upset as it took 3 days to dig the pit, the meat seemed to cook well however we had a bit of trouble getting the camel out of the pit - I would recommend using the business pages of your telephone directory to find a local crane service - luckily we had a winch guy who lived locally so that wasn't a problem either. There were lots of leftovers, but they froze well. Thanks for the great recipe!

From: Kathy228

On Jul 8, 2005

You didn't specify if the lamb should be shaved, or the turkey plucked. Also the camel, does it get skinned? Well I did all that and I'm glad I did. Because now I have lamb's wool to make winter coats, feathers for mattress stuffing, and the camel skin is on the floor in front of the fireplace. Thanks for such a versatile recipe.