This is a wonderful German clay oven which cooks very juicy and tender food. It is advisable to soak the top and bottom in water overnight so that the dishes will retain some moisture when they are placed in a standard oven (the Mad Scientist generally uses 180 degrees Celsius for most things).
On this occasion a piece of pre-marinated and butterflied lamb (from the supermarket) was cooked together with some frozen vegetables, but freshly prepared vegetables also work perfectly well. Use whatever you like really!
It is best to check periodically how things are going and you can turn over pieces of meat and vegetables if you feel they are cooking unevenly.
The end result was a beautiful succulent piece of lamb and juicy vegetables which had soaked up the flavour of the lamb stock. The juices from the pan were used to make a light gravy.
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