Visible only as a cropmark, a circular smudge roughly twenty metres across where the wheat grows differently from everything around it, it marks the ghost of a prehistoric cooking site that has been ploughed level into the soil beneath. You would walk right past it without a second thought, and most people always have.

The feature is almost certainly a fulacht fia, a type of ancient outdoor cooking site found in great numbers across Ireland, typically dating to the Bronze Age. The name is often translated loosely as "deer roast" or "cooking pit of the wild", though their exact social function is still debated by archaeologists. The basic principle is consistent: a trough, usually timber-lined, was filled with water, and stones were heated in a nearby fire before being dropped into the water to bring it to a boil. Over time, the shattered, fire-cracked stone accumulated into a characteristic horseshoe-shaped mound. At Corbally, that mound has been levelled, likely by generations of agricultural activity, but the burnt material remains in the ground below, chemically distinct enough to show up in the crop above it. What clinched the identification, at least as a strong probability, was the presence of a spring line in the immediate vicinity, marked on both the second and third editions of the Ordnance Survey maps. Fulachtaí fia are almost always found close to a reliable water source, and a spring line here would have made this spot a logical and practical choice for prehistoric use. The site was reported by Mary Sleeman.