INGREDIENTS:

41651 198g Welsh Lamb Rump Pave

97480 Welsh Mead

12352 Lavender Flowers

74643 Shirgar Welsh Butter

Hay (available at most pet stores)

METHOD:

Marinate the lamb rumps in mead and lavender for 4 to 6 hours.

Pan fry the lamb, skin side down first and brush with softened butter.

Place a thick layer of hay in a roasting tray and place the marinated lamb rumps on top, then cover with another layer of hay. Tuck in neatly.

Drizzle the mead from the marinade over the hay and cover with foil to retain steam from juices. It will also prevent the hay from catching fire. Bake for 20-25 minutes.

ALTERNATIVE COOKING OPTION:

Smaller, individual portions can be done in sous vide bags (place all ingredients, including the hay into a bag and poach in water bath or steamer). When complete, finish in a pan with oil and butter to colour.