MASTERCHEF FINALIST JACK LUCAS SHARES HIS HAY SMOKED LAMB RECIPE
Smoking meat in hay is an ancient cooking method, but a fun one to try if you are feeling a bit adventurous. It gives the meat an earthy, grassy flavour that works particularly well with lamb, and in this dish goes well with the sweetness of the peas.
For flavour and richness, it’s important to use a nice lush feed-grade hay, not bedding straw. Give it a go and add something a bit different to your repertoire!
Here I have served the lamb with potato fondant and petit pois petit pois à la Française. It’s my favourite way to eat it!