growing up on a sheep farm in country Victoria, Dad killed and we ate a sheep a week. That meant four roast legs each week. Mum had this amazingly black roasting dish. Coated in blackened roast juices inside and out. I loved it and I think I knicked it and took it with me when I went to Melbourne as a tertiary student. Living in a share houses in Brunswick and Carlton we continued the tradition of roast lamb and veggies all baked in the fat from the previous nights roast.
many of our Moroccan meals were cooked in a tajine. This one reminded me of Mums roasting dish. I doubt it's ever been washed in hot water, just rinsed out in time to prepare the next meal. Full of flavour, this veggie dish included prunes and preserved lemons to add flavour to my " legumes" was delivered to the table still sizzling from the heat of the coals it was cooked over.