Cooking Leg of Lamb In "Hay"

[@graphene1487]

this was very cool! Thank you for posting. Hay really is useful.

[@VelvetandToads]

I love hay! Discovered hay soup in Switzerland a few years ago. Didn’t know you could flavor meat with. I can imagine how outrageously good this is.

[@RichardColwell1]

Incredible! I can’t believe I just found this!

[@HeirloomFire]

Glad you like it!

[@mythiclords3175]

Great video, fascinating method. Love that you are local to me!

[@HeirloomFire]

Glad you enjoy it!

[@TheDrunkenBBQ]

Fantastic video my friend, i’ve got hay smoking/roasting on my channels to do list 🔥👍

[@HeirloomFire]

look forward to seeing it!

[@anselmo4952]

Heno ?

[@HeirloomFire]

si

[@macro3234]

#2... Were those fingernails even clean?? Why not let the roast brown (Maillard Reaction) by iyself in the oven??

[@HeirloomFire]

Hi, when you are cooking over fire your hands come into contact with a lot of ash, coal and carbon, it’s almost impossible to not get it in creases in the skin and tighter areas because it’s very fine. I’m the one eating the food after, so I don’t worry about those types of things in videos. Second, I did let the roast brown over the fire on the final sear. You totally could pull back the hay, cover the Dutch oven again, add more coals and cook, if you wanted. I was looking for a bit of the char from direct flame for this. Thanks for the comments.