Hay Roast
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 3 hrs |
| Total Time | 3 hrs 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 ½ kg leg lamb, heather leg or pork neck with bone
- 4 handfuls fresh hay *
- 400 ml meat stock
- 400 ml red wine
- 1 onion (s), roughly diced
- 0.5 ½ celery, roughly diced
- 2 carrot (s), diced
- 1 bulb garlic
- 8 tablespoon olive oil
- salt and pepper
- thyme
Print Recipe
Pin Recipe Instructions
- * Tip for the hay:
- You should get the hay from a farmer or you can do it yourself by collecting grass, clover and herbs on a meadow and then laying them out in the sun to dry. Or you look for grumet on the Internet or in a larger pet shop, organic grumet is better here.
- Rub the roast well with salt and pepper. Fry brown on all sides in olive oil.
- Fry the root vegetables and halved garlic in a large casserole and deglaze with the wine.
- Spread 3 handfuls of hay on top and place the roast on top. Cover with the rest of the hay. Close the pot with a lid.
- Let simmer in the oven at 180 ° C for 2.5 - 3 hours.
- Remove the roast and keep it warm.
- Pour the sauce through a sieve and reduce it to half with the meat stock. Possibly bind the sauce. Slice the roast and serve with the sauce.
- Don`t be afraid: the whole thing doesn`t taste like hay, nor does it taste like a cowshed.
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