Hay-Baked Goat Shoulder with Gentleman’s Relish

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