Potatoes and sweet onions, layered in Dutch oven.

The browned meats. Leg of lamb on the left. Pork tenderloins (for the rest of the family) on the right.

The potato gratin—potatoes, onions, turkey stock—ready to cook in the Kamado.

The browned meats, placed atop the gratin, ready for the final roasting.

The finished dish, fresh out of the Kamado.

Ready for serving. The meats have been sliced and arranged on the gratin, and the carving juices poured over.