Our guide to camping in VHL style

A few tips from our camping enthusiasts at Victoria Hill Lamb to help you plan your next weekend away!

Tip one: Plan your menu ahead so that perishables are used in the first day or two. Get your chicken or fish fix on the Friday and then turn to your VHL lamb box to supply your meat-eating needs for the rest of the weekend.

Your smaller cuts will defrost faster so bring out your chops and sausages for a BBQ on Saturday night followed by something cooked low and slow on Sunday night. The shoulder, leg and the shanks are a great choice for stewing and slow-roasting. These cuts are packed with flavour but take longer to tenderise so find a temp that has the meat lightly simmering.

Tip two: When packing the fridge or esky to go away, there is no need to defrost your lamb before you leave. Unless you need it that night, pack it frozen and allow it to defrost in the fridge along the way. Keep your lamb in its vaccum-sealed bag, this is designed to keep it fresh for longer and also stops the meat from contaminating other foods. 

Tip three: A good set of coals is the key to cooking over the fire. Get the fire started nice an early, it's generally easier to move your meat away from the heat versus getting the fire going in a hurry. 

Tip four: When grilling meat or vegetables directly over the fire, drop some fresh herbs directly onto the coals to infuse your food. Plan ahead by pouring your preferred herbs and spices into a zip lock bag. Herbs that work well are rosemary, oregano, basil, sage, or mint. Spices like coriander, cumin, garlic powder, onion powder, cayenne, chilli powder, mustard powder or paprika can also add a nice punch.