Roast Lamb

Lamb Baked in Hay

This is a recipe from Hugh Fearnley-Whittingstall's River Cottage Cookbook, a great idea and very easy cooking. Hugh has done so much for local food in the UK, so I'm a huge fan. All you need is a leg of lamb, a few handfuls of hay, 125g of soft butter, 2 cloves of garlic, several sprigs of rosemary, marjoram and thyme.

Line a deep roasting tin with 5-6cm of good quality hay. Add the herbs and garlic, plenty of black pepper and a little salt to the butter, mix and then smear in an even layer over the lamb. Put the lamb on the hay and cover with the rest of the hay. Cover the pan with foil and make sure there is no hay sticking out as it may catch fire. Cook in the centre of the oven for 2 2.5hours at 220C. Scrape off the black bits and rest for twenty minutes before carving and serving.

Roast Estonian Lamb

Ingredients: shoulder of lamb, 4 tablespoons of cranberry sauce, juice of a lemon and one whole lemon, glass of white wine and four cloves of garlic.

Make incisions into the meat of the lamb joint, insert slivers of garlic. Rub the outside with lemon juice, roast in a covered tin with a quartered lemon and the wine. Cook for 2 hours at 200C, then uncover the dish, brush the cranberry sauce over the meat and cook for a further 30 minutes. Add boiled potatoes and other vegetables alongside the meat if you wish for the last 30-40 minutes. You can also add anchovies alongside the garlic slivers for a richer gravy.

Stuffed Breast of Lamb

This is a recipe from Delia Smith's Cookbook. The breast of lamb is particularly fatty, but the breadcrumbs soak up the fat and taste great, and with slow cooking the meat is very tender.

Ingredients: 1 Large breast of lamb, 50 grams breadcrumbs, 1 onion chopped, 1 tablespoon of chopped parsley, 1 tablespoon of chopped mint, 1 teaspoon finely chopped rosemary, grated rind of half a lemon and one egg beaten.

Put the breadcrumbs, onion, parsley, mint, rosemary and lemon rind into a mixing bowl and mix together, season with salt and pepper. Add the egg and then spread the stuffing evenly over the inside of the breast of lamb. Roll the lamb joint keeping the stuffing in the centre and tie with string in two or three places to keep it rolled. Wrap the joint in foil and cook for one and a half hours at 180C, then unwrap the foil and cook for another half an hour.