May
Medium
4 prs.
0 min.
Grilled meat with mugwort
- 1 lamb neck, 1-2 kg
- 1 bouquet of mugwort (or yarrow)
- Salt
- Pepper
- Meat string
- Grill and charcoal
- Thermometer
- Light your grill.
- Spice the lamb neck with salt and pepper, and put it on a bed of mugwort. Try to surround the meat with mugwort as best you can.
- Wet the meat string in running water.
- Tie meat string around such that the meat is securely encapsulated by mugwort.
- Grill the meat until it reaches a core temperature of 65 degrees Celsius, or when it feels firm to the touch.
- When the meat is ready, wrap it in aluminum foil and a kitchen towel, and let it rest for at least twenty minutes.
Tips
Wrapping your meat in herbs is an easy way of packing your meat with flavor when grilling. However, it is important to note that 'hard' or woody herbs such as common mugwort, yarrow, rosemary or thyme work best.
Thomas Laursen
wildfooding.dk
Thomas Laursen is founder of Wildfooding, a company that delivers to a range of the best restaurants in Denmark. Thomas forages for herbs, berries, roots, fruits, mushrooms, and seaweed all year around, and has been a part of the Danish foraging movement for years. Furthermore, Thomas works as a consultant, and you will often find him teaching cooking classes or giving keynotes at different events. Thomas is a school teacher by trade, and has worked as a chef for several years. In 2017, He published his first book about wild food.
