||Put the hay in a large bowl or clean bucket, soak it in cold water for 20 minutes or so, then drain.
||Heat the oven to 220C/gas mark 7. In a small bowl, combine the soft butter, marjoram, coriander seeds with the garlic, rosemary and some salt and pepper.
||Now take a large roasting dish into which the goat leg will fit and line the base of it with two-thirds of the hay. Smear the flavoured butter all over the leg and place it on top of the hay. Lay the remaining hay on top of the joint, then pack it around the meat (bring some up from the sides of the dish), so that the entire leg is encased in a roughly even layer of hay. Cover the dish with a close-fitting lid, or cover tightly with foil.
||Roast for an hour and a half, remove from the oven, leave to rest for 20 minutes, then uncover. Carefully scrape away the hay, and the meat is ready to carve.