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.