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Leg of Cotswold lamb baked in hay with herb butter

Leg of Cotswold lamb baked in hay with herb butter

The hay adds a unique smoked flavour to the lamb, whilst the foil wrapping keeps the meat moist encasing the flavours.

This recipe comes from Windrush House, winner of the Wescountry Cooking Award: Best Farmhouse Food in Gloucestershire in 2001.  It was supplied by Taste of the West.


  • 3kg leg of lamb
  • 110g softened butter
  • chopped herbs such as parlsey, lemon thyme or rosemary
  • sea salt & pepper
  • clean meadow hay


  • Wipe the leg with a kitchen cloth and then coat liberally with butter, and season with the sea salt and black pepper.
  • Take 2 large pieces of tin foil and lay them criss-cross across the base of a roasting tin. On the base of the roasting tin lay some hay and place the lamb on top of it, sprinkle with chopped herbs and cover with hay.
  • Wrap the whole tray tightly with the tin foils so that the hay does not catch fire. Bake at 190c, gas mark 5 for 3 hours. Do not open the parcel to baste or look at the meat.
  • Serve with roast potatoes and seasonal vegetables.