Hay roast

Ingredients for 6 servings:

• 1 ½ kg leg(s) of lamb, Heidschnucken leg or pork neck with bone
• 4 handfuls of hay, fresh *
• 400 ml gravy
• 400 ml red wine
• 1 onion(s), roughly diced
• ½ celery, roughly diced
• 2 carrots, diced
• 1 bulb(s) garlic
• 8 tbsp olive oil
• salt and pepper
• Thyme

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 3 hours; Total time approx. 3 hours 20 minutes

Lamb, Heidschnucke or roast pork

* Tip for hay: You can either talk a farmer into giving you hay, or you can make it yourself by gathering grass, clover, and herbs from a meadow and then leaving them in the sun to dry. Or you can look for Grumet online or in a larger pet store; organic Grumet is better. Rub the roast well with salt and pepper. Brown on all sides in olive oil. In a large casserole dish, fry the root vegetables and halved garlic and deglaze with the wine. Spread 3 handfuls of hay on top and place the roast on top. Cover with the remaining hay. Close the pot with a lid. Braise in the oven at 180°C for 2.5-3 hours. Remove the roast and keep warm. Pour the sauce through a sieve and reduce by half with the meat juices. Thicken the sauce if necessary. Carve the roast and serve with the sauce. Don’t worry: the whole thing doesn’t taste of hay or cowshed.