Veal baked in hay by Mark Hix

Veal baked in hay by Mark Hix

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Veal baked in hay

Veal baked in hay

Cooking with hay is an old technique - the hay keeps the heat in and gives the meat a fantastic grassy taste!

Preparation time: 15 minutes

Cooking time: 50 minutes

Serves: 4


1 x 1.5kg rib or rack of RSPCA Assured veal
salt and freshly ground Fairtrade black pepper
a little vegetable oil, for frying
1 new-season garlic bulb or a few normal garlic cloves, peeled and thinly sliced
10 small sprigs of rosemary
a couple of good handfuls of clean hay, soaked in cold water for 15 minutes and drained


Preheat the oven to 220°C/gas 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 incisions about 1 cm deep through the skin of the veal and insert a slice of garlic and a sprig of rosemary into each.

Put the veal into the roasting tray and pack the hay around it. Cover with foil and cook in the oven for 35 minutes.


Remove the foil and turn the oven down to 190°C/gas 5 and cook for another 15 minutes.

To serve, leave to rest for 15 minutes, remove the hay and carve (this will give you meat cooked to medium rare - if you leave the veal to rest in the hay for a further 15-20 minutes it will continue cooking to medium).

Recipe:  The Freedom Food Celebrity Recipe Collection

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