We roasted a greek seasoned lamb, and veggies. The lamb was so tender, you could cut it with your fork. It took about 1.5 hours for 2 kg of lamb.
3 nights and 3 days, and we cooked 3 lots of bread, warmed our soup, boiled the kettle, cooked biscuits twice, scones once, a roast and a stew. Not to mention that it kept us warm. What a great oven.