What's good in

March

Best of British
Cabbage

Kale

Leeks

Mushrooms

Potatoes

Purple sprouting broccoli

Spring greens

Watercress


From abroad
Grapes

Limes

Mangoes

Oranges

Papayas

Passion fruit

Sharon fruit


March
Best of British
Cabbage
Kale
Leeks
Mushrooms
Potatoes
Purple sprouting broccoli
Spring greens
Watercress
From abroad
Grapes
Limes
Mangoes
Oranges
Papayas
Passion fruit
Sharon fruit
Leg of Mutton or Lamb Baked in Hay

Ingredients

a few handfuls of hay
125g soft butter
several good sprigs each of rosemary, marjoram and thyme, chopped
2 garlic cloves, crushed
1 leg of mutton or good-sized leg of lamb
salt and freshly ground black pepper

a few handfuls of hay
125g soft butter
several good sprigs each of rosemary, marjoram and thyme, chopped
2 garlic cloves, crushed
1 leg of mutton or good-sized leg of lamb
salt and freshly ground black pepper
Hay was originally used in cooking as an insulator. In grand Victorian kitchens, roasts were taken from the oven and packed in boxes lined with hay, to keep them hot when transported to shooting lunches and elaborate picnics. It was noted that the hay imparted a distinctive and delightful flavour – worth exploring for its own sake. Mutton or lamb baked in hay like this is not just tasty but unusually moist and tender.

Instructions

Choose a deep roasting tin, preferably with a lid (if you don’t have one with a lid, you can use foil). Line it generously with loose hay, about 5–6cm deep.

Put the soft butter in a bowl, add the chopped herbs, garlic, plenty of black pepper and a little salt and mix well. Smear in a thick and even layer all over the mutton or lamb. Place the meat on its nest of hay and then cover with the rest of the hay. Cover with the lid, or a double layer of foil wrapped well around the edge of the dish. Make sure there are no loose bits of hay poking out (they may catch fire).

Bake in the centre of the top oven reading lower part of very hot for 2–2/12 hours, depending on the size of the leg. Remove from the oven and leave to rest for at least 20 minutes. Then take off the lid, scrape away the blackened hay and carve as normal. Any juices from the pan can be poured off and used for gravy, although I tend to forego the gravy, preferring to serve this dish with boiled flageolet beans heated through in the juices and fat from the meat.


This Recipe has been taken from the ‘River Cottage Cook Book’

Page 245

To buy a copy of this book click on the link below

http://shop.rivercottage.net/rcv2/shop/books.jsp
Instructions
Choose a deep roasting tin, preferably with a lid (if you don’t have one with a lid, you can use foil). Line it generously with loose hay, about 5–6cm deep.
Put the soft butter in a bowl, add the chopped herbs, garlic, plenty of black pepper and a little salt and mix well. Smear in a thick and even layer all over the mutton or lamb. Place the meat on its nest of hay and then cover with the rest of the hay. Cover with the lid, or a double layer of foil wrapped well around the edge of the dish. Make sure there are no loose bits of hay poking out (they may catch fire).
Bake in the centre of the top oven reading lower part of very hot for 2–2/12 hours, depending on the size of the leg. Remove from the oven and leave to rest for at least 20 minutes. Then take off the lid, scrape away the blackened hay and carve as normal. Any juices from the pan can be poured off and used for gravy, although I tend to forego the gravy, preferring to serve this dish with boiled flageolet beans heated through in the juices and fat from the meat.
This Recipe has been taken from the ‘River Cottage Cook Book’
Page 245
To buy a copy of this book click on the link below
http://shop.rivercottage.net/rcv2/shop/books.jsp
ESSE Engineering Ltd, Ouzledale Foundry, Long Ing, Barnoldswick, Lancashire, BB18 6BN Tel: 01282 813235 Fax: 01282 816876 Email: enquiries@esse.com
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