Roast leg of lamb in hay

Roast leg of lamb in hay

By
From
Slow
Serves
6-8
Photographer
Tara Fisher

There’s a lot of flavour in hay, and this style of cooking can work with chicken and venison as well as lamb. Using the hay is all about adding flavour, and you could even include a bit of lavender if you like. You need to get your fresh hay from a pet shop, not from the local farmer who sells it as bedding for horses. It’s good with Potato and Turnip Dauphinoise.

Ingredients

Quantity Ingredient
1 whole garlic bulb
1 x 2.7kg whole leg of lamb
3 tablespoons rapeseed oil
1/2 bag eating hay from a pet shop
sea salt
freshly ground black pepper

Method

  1. Preheat the oven to 180°C. Separate, peel and slice the garlic cloves lengthways. Using a sharp knife, prick the leg of lamb about 20 times all over, about 2cm deep, then place a slice of garlic into each hole. Drizzle with oil, season well with salt and pepper and set aside.
  2. Place a large roasting tin or flameproof casserole dish over a medium heat, and when it is hot place the hay in the bottom. When the hay starts to smoke a little, place the lamb leg in the middle. The hay should come half way up the lamb. Cover it with a lid or foil. Transfer straight to the oven and cook for 2 hours, then remove the lid or foil, increase the temperature to 200°C and cook for another 30 minutes.
  3. Remove the lamb from the oven and allow to cool for 10 minutes. Carefully lift it out of the tin and brush off the hay. Slice and serve with mint jelly.
Tags:
James Martin
Saturday Kitchen
slow cooking
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