Before we head off on a trip we cook up double or triple quantities of some of our family favourites. We vacuum pack them into family portions and freeze them down in our car fridge. This allows for quick meals and easier washing up while travelling.

One of our favourites is Anita's Lamb Casserole...something the generations of our family have been cooking for 50 years. We hope you love it as much as we do.

Check out our video to see just how easy it is:

Anita’s Lamb Casserole

This recipe is in honour of my mum who cooked this regularly while we were growing up. If you have your own meat, it is a great way to use up neck chops but is delish with forequarter chops.


This recipe works equally well in a camp oven, thermal cooker or at home in the oven.


4 tablespoons of flour

2 tablespoons of sugar

1 teaspoon of ground ginger

1 teaspoon of dry mustard

1 teaspoon of curry powder

1 teaspoon of mixed spice

2 tablespoons of tomato paste

1 onion, roughly chopped

Salt and pepper

1/4 cup of white vinegar

1 cup of water

Forequarter chops or neck chops



1.    Pre-heat oven to 160oC or prepare coals for camp oven.

2.    Add all ingredients into your camp oven or cooking dish and combine.

3.    Add lamb chops and turn to ensure they are covered.

4.    Put the lid on and cook slowly for 90 minutes or until tender.


Serve with mash potato and vegetables or cut them into bite size pieces and add to the pot for the last 30 minutes.  






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