Shoulder of Blackface Lamb Baked in Hay


  • Hay.
  • 125g soft butter.
  • Several good sprigs of rosemary, marjoram & thyme.
  • 2 garlic cloves crushed.
  • 1 shoulder of lamb or mutton.
  • Salt and pepper.


  1. Preheat oven to 220C/gas mark 7
  2. Choose a deep roasting tin, preferably with a lid, or if you do not have a lid you can use foil.
  3. Line it with hay 5-6cm deep.
  4. Put the soft butter in a bowl, add the chopped herbs, garlic, plenty of black pepper and a little salt and mix well.
  5. Smear in a thick and even layer over the meat.
  6. Place the meat in the nest of hay and cover with more hay.
  7. Cover with the lid or a double layer of foil.
  8. Make sure there are no bits of hay poking out.
  9. Bake in the centre of the ovenfor 2-2½ hours depending on the size of the joint.
  10. Remove from the oven and let it rest for 20 mins.
  11. Scrape off the blackened hay and carve as normal.

We followed this recipe one Sunday for lamb baked in hay. It was a triumph. If anyone would like to try this, ask for shoulder bone in and some hay on the comments part of the internet order form.

Courtesy of Hugh Fearnley Whittingstall.