Build a hot crackling fire in a barbecue hearth and allow it to burn down to hot coals.
Place all ingredients, except the wine, in the peka dish. Cover with lid, place into prepared hearth and pile the hot coals on top of the dome.
Cook for 1 hour, remove peka from underneath the hot coals and remove lid. Using tongs, turn meat and vegetables, and add wine, then cover with lid and replace hot coals on top. Cook for a further 45 minutes or until meat is meltingly tender, and vegetables are soft.


  • 2.5 kg lamb (lamb shoulder with bone in, or leg)
  • 1 kg waxy potatoes, halved
  • 2 onions, quartered
  • 8 garlic cloves
  • 1 tomato
  • 1 small eggplant, halved
  • 1 green capsicum
  • 2 zucchinis, halved lengthwise
  • 3 rosemary sprigs
  • 60 ml (¼ cup) olive oil
  • 250 ml (1 cup) dry white wine