Name: Hay-Baked Goat Shoulder with Gentleman’s Relish
Cook time: 120 h
Total time: 120 h
Yield: Serves 6
Ingredients: olive oil, for consistency; 2 handfuls fresh, clean hay (enough to cover the base of the cooking pot); ¼ tsp white pepper; 3 sprigs rosemary, whole; cracked black pepper, to season; sea salt, to season; olive oil, enough to baste the meat; 25 ml Worcestershire sauce; ¼ tsp cayenne pepper; 6 cloves garlic, peeled, whole; 250 g butter, unsalted, diced; 1 red onion, chopped; juice from 1 lemon; 4 anchovies, salted; 1 goat shoulder, 2 kg, bone-in; 2 cloves garlic; 50 g capers; 1 cup parsley, finely chopped; 2 tsp Dijon mustard; 1 cup mint, finely chopped; ¼ tsp cinnamon, ground; ¼ tsp nutmeg, ground

Preparation info

Serves
6

Difficulty
Medium
Ready in
120 hr

Appears in

Meat Manifesto

By Andy Fenner

Published 2017

About

Cooking meat with a handful of hay at the bottom of the pot may seem strange, even a little cowboy-ish if you’ve never done it before. But meats like goat and lamb gain an earthy flavour from this method. As the hay husks (easily available from a pet store or nursery) slowly react with the heat beneath them, the meat is infused with a smokey flavour that’s hard to beat. Because of the longer cooking period here, a cut like a shoulder is best. Once you’ve tried hay-baking, cook chicken, beef