By Malcolm Gluck and Mark Hix
COOKING WITH HAY IS AN OLD METHOD, ALMOST LIKE THE FRENCH EN PAPILLOTE. The hay keeps the heat in and gives the meat a grassy taste. But it’s important to soak the hay for 15 minutes before using - if it smoulders it will give the lamb an undesirable taste. This method works well in Agas, where you can lose heat if different things are cooking in the oven and the door is being opened and closed. Pet shops and garden centres sell clean hay.