Cooking Lamb Shoulder & Ribs – French Earth Oven – Slow Roast

Lamb shoulder and ribs cooked slowly in a traditional earth oven, deep in the countryside of France. Far from modern kitchens, this meal is prepared underground — with fire, soil and time.
The lamb rests beneath the earth, surrounded by heat and smoke, slowly transforming as the fire works in silence. The evening settles over the village while the cooking happens below the surface.
Only earth, fire, and the slow transformation of meat over time.
This video captures a quiet moment of underground fire cooking in rural France
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