I quite agree and then you have folk who also wanna cook inspired by others which is all very well and they chuck more wood on which is not all very well. fore one needs a constant temperature to cook a leg of Lamb not Differing temperatures.

So what I purpose to do "And I put it to you' , is to not cook on the main fire but build a huge Barbecue off the ground out side my tent. I will need four flat logs which I will return to the main log pile when Im finished cooking. The Logs are solely for resting the Barbecues on fore I will not leave burn marks on the farmers field.
This way Im not hogging the main fire all day and I can cook at my own temperature. Once cooked I may Brown off the Leg of Lamb over the main fire on a turning pole but that wont take long and I will be finished long before the singer-around starts.

My mates going to drop me off a Leg of Lamb late Tuesday Night.(Frozen)
I will place it straight in my freezer and bring it to Knockholt on Wednesday by the time I get there it will still be frozen so I will hang it up a tree having first put it in a new mosi net until thawed out.

I will leave it up the tree alnight so foxes and T.D.L etc cant get it .
the alternative is to place the Leg of Lamb in a trailer persons fridge. but there are not many if any trailers there Wednesday night. Its wont go off over night up a tree but it must be cooked straight away Thursday Morning. Once retrieved from the tree top of course.

Now to find the ingredients for Moroccan sauce Richard mentioned in the above thread its got to be on the internet ,And then go out shopping and buy the stuff.