Veal baked in hay

Preparation info
  • Serves


    • Difficulty


Appears in
Mark Hix on Baking

By Mark Hix

Published 2012

  • About

Cooking with hay is an old technique — the hay keeps the heat in and gives the meat a fantastic grassy taste. It’s important to soak the hay before using though, because if it smoulders it will give the delicate veal a flavour you don’t want. Pet shops and garden centres sell clean hay.


  • 1 x 1.5 kg rib or rack of veal
  • Salt and freshly ground black pepper
  • A little


Preheat the oven to 220°C/gas mark 7.

Season the veal with salt and pepper. Heat a little vegetable oil until almost smoking in a large, heavy frying pan, add the meat and seal on all sides until nicely browned. Remove from the pan.

Using a sharp knife, make about 10 in