Oddly enough, my Italian mother never cooked lamb because my Irish father's mom cooked "Mutton" when he was growing up in the late 1930s and early 1940s, and he DESPISED the smell of it! I never experienced the blissful flavor of good lamb until I was an adult. I make a mean Irish Stew, and a true Shepherd's Pie! For Easter tomorrow I'm making a 6lb bone-in leg of Lamb, and now I know just what to do! Time to get that thing marinated! Thank you!
I made my first bone in leg of lamb last night 4-13-23 for passover. It was so delicious. Now let me watch your video to see how you prepared your lamb.
Just made this and everything was perfect. Definitely make a mint sauce to eat with the lamb. Thanks for the recipe. I’ve always had it cooked until falling off the bone. I tried it medium rare and it I loved it more.
OMG, Perfect timing as last night I was tempted to buy a leg of lamb for Easter but thought "how am I going to cook it" and then your video showed up! Buying one today. Thank you Chef it looks amazing! Happy Easter to you & the family
Another great video Billy, I love leg of lamb but with a spouse who’s vegetarian, I don’t often get to cook a big piece of the meat like this for one ☹️
Oh my goodness Mr.P you made me very hungry with that leg of lamb with potatoes and I love lamb with all the herbs I will have to buy me a chunk of lamb and make it thank you and may God Bless 🙏
Bravo. Vous êtes un cuisinier fantastique ! Vous faites l'agneau comme j'aime. Le HIC de nos jours, c'est de se procurer du BON AGNEAU ! Je ne sais pas où vous habitez ou si vous avez un ami éleveur? Ici, du BON AGNEAU, c'est rare sauf si on est prêt à débourser 100,00$ pour un petit gigot bio... Un gros merci pour vos bons conseils!
My husband (never had lamb) doesn't like a fatty or chewy pieces of meat. I'm thinking of slow roasting (with coffee gravy) but I am afraid it will be too dry. Any suggestions? I'm thinking if I slow roast it, we can use left overs for shepherd's pie. (??)
My leg is smaller and he says 15-20 min per lb., Does that include the 25 min at 425 or do you roast at 425 and then go 15-20 min per pound? I’ve never cooked leg of lamb before.
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What's the difference between lamb roast leg of and lamb shoulder?
Looks really delicious if only it was a deer og wildpig or pig or cow or bison just any thing else then lamb, i loved lamb when i was a kid, but im now 35 years old, and just the smells of lamb in the oven make me ill, its like every thing inside me just wanna cone out, im getting sick and have that feeling of i have to throw up really dont know what corsed this but its thought, because its a tradition in most homes in denmark to eat lamb here at easter, so the last many many many years my mom always made goose insted witch I LOVEEEEEEEEE hehe
@@danikasmithenhouser5370 well its just the smell and i think it is some kind of trauma that sits in me, but normally to easter here in denmark we eat the over leg roasted with herbs and in the oven
Good recipe but too much blah,blah, blah. I felt like you were explaining to a child or someone who never walked into a kitchen. Also, I would have appreciated a gravy or sauce tutorial along with the roast.
Was always taught to make recipes for drunks and toddlers so there would be no question on what exactly should be done. No need for a sauce, there’s exceptional flavor in the rub for the lamb. Sauce too often is used to mask and not compliment.
There's a 'h' in 'herb'. Please use it. Dropping it might sound 'European' in California, but to the rest of the English-speaking world it sounds pretentious and stupid!
🤣🤣🤣👍👍 That is true. I wonder where this habit started or comes from !? The French don't pronounce the "h" in "hotel" but why is everyone pretending to be French (no offense meant to French people btw) ?? It would sound equally weird if for example everyone started to pronounce "rice" with a Chinese accent right !? 😆
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Oddly enough, my Italian mother never cooked lamb because my Irish father's mom cooked "Mutton" when he was growing up in the late 1930s and early 1940s, and he DESPISED the smell of it! I never experienced the blissful flavor of good lamb until I was an adult. I make a mean Irish Stew, and a true Shepherd's Pie! For Easter tomorrow I'm making a 6lb bone-in leg of Lamb, and now I know just what to do! Time to get that thing marinated! Thank you!
I made my first bone in leg of lamb last night 4-13-23 for passover. It was so delicious. Now let me watch your video to see how you prepared your lamb.
chef, made this for our christmas dinner in 2023. Fabulous, thanks for the great job.
Appreciate you trying it. Many thanks!
I love lamb. When i make my marinade, i add dijon mustard too.
Did you try the recipes?
Clearly instructions! Will try it soon.
Just made this and everything was perfect. Definitely make a mint sauce to eat with the lamb. Thanks for the recipe.
I’ve always had it cooked until falling off the bone. I tried it medium rare and it I loved it more.
I’m gonna cook a leg of lamb this year for Christmas for the first time. This was insightful and very mouthwatering. Thanks for the knowledge dude 👍🏾
Thanks for the recipe and helpful tips ! And thank you for taking the time to share with us !
OMG, Perfect timing as last night I was tempted to buy a leg of lamb for Easter but thought "how am I going to cook it" and then your video showed up! Buying one today. Thank you Chef it looks amazing! Happy Easter to you & the family
Another great video Billy, I love leg of lamb but with a spouse who’s vegetarian, I don’t often get to cook a big piece of the meat like this for one ☹️
Tried this. It really was amazing. The timing was spot on.
We had lamb last night. Next time we have lamb I’m using this recipe.
where do the lemons come from, how do you prepare them? there is no mention of them in the recipe, and nowhere in the video
Oh my goodness Mr.P you made me very hungry with that leg of lamb with potatoes and I love lamb with all the herbs I will have to buy me a chunk of lamb and make it thank you and may God Bless 🙏
Looks delicious, definitely making this
Did you try the recipes?
Looks delicious 👀🔥👀🔥👀🔥👀
Hi tempting presentation!
Bravo. Vous êtes un cuisinier fantastique ! Vous faites l'agneau comme j'aime. Le HIC de nos jours, c'est de se procurer du BON AGNEAU ! Je ne sais pas où vous habitez ou si vous avez un ami éleveur?
Ici, du BON AGNEAU, c'est rare sauf si on est prêt à débourser 100,00$ pour un petit gigot bio...
Un gros merci pour vos bons conseils!
Did you try the recipes?
Love lamb.
Thanks, I’m already starving-guess I’ll just pass away now 🥴🤣. J/k it looks to good!
I want to make this tonight. How important is the marinating step? Is it a must or is it something that will only make it a few percent better?
Fantastic as always 👍❤️
Thank you
does the lamb come out dry or moist? im use to wrapping the lamb and baking it.
What’s with the lemon in the pan you haven’t talked about putting any lemons with the lamb
thank you chef I like it
My husband (never had lamb) doesn't like a fatty or chewy pieces of meat. I'm thinking of slow roasting (with coffee gravy) but I am afraid it will be too dry. Any suggestions? I'm thinking if I slow roast it, we can use left overs for shepherd's pie. (??)
Did you try the recipes?
no music!!!.... I love it
I like you !!!
I have subscribed!
Thanks.
What is the pull temperature?
Fridge to oven? Easier to take it out of the fridge and let it come to room temperature first; then, into the oven.
Great , but what's the time and temperature for boneless
My question too. If you want to time the potatoes, it’s pretty important to know
15 minutes per pound, according to the video I just watched.
@@gmanoverse6647 temperature???
🤤🤤
My leg is smaller and he says 15-20 min per lb., Does that include the 25 min at 425 or do you roast at 425 and then go 15-20 min per pound? I’ve never cooked leg of lamb before.
What's the difference between lamb roast leg of and lamb shoulder?
What is up chief
You don't answer people's questions?
People are asking about the lemons
Hello?
Thanks for what you do
It’s just a garnish, nothing more.
@@ChefBillyParisi Thanks have a great Easter Sunday
"abbacchio" is pronounced "abbakkio", not "abatcho"...! 😁 But great recipe, thanks 💪🏻
He’s probably speaking NY Italian, a lost Italian dialect.
Mine is organic and only 2 pounds. I’m going to get it to 202 to 205 degrees because I’ll have the time. Thanks.
Lemon when ?
At what internal temperature to you pull out of the oven?
Why Italy Greece are the lamb kings no ?
Looks really delicious if only it was a deer og wildpig or pig or cow or bison just any thing else then lamb, i loved lamb when i was a kid, but im now 35 years old, and just the smells of lamb in the oven make me ill, its like every thing inside me just wanna cone out, im getting sick and have that feeling of i have to throw up really dont know what corsed this but its thought, because its a tradition in most homes in denmark to eat lamb here at easter, so the last many many many years my mom always made goose insted witch I LOVEEEEEEEEE hehe
what breed of lamb are you cooking to cause that response?
@@danikasmithenhouser5370 well its just the smell and i think it is some kind of trauma that sits in me, but normally to easter here in denmark we eat the over leg roasted with herbs and in the oven
Mum*
Doesn't adding olive oil first prevent the meat from absorbing the flavours of a the marinade, better add the oil after..wine is good....
Oil is a carrier for the herbs and seasoning. It's a must with all marinades.
اريد اعرف من اللي ترجم off the bat بعيدا عن الخفافيش !!! خخخخخخخخخ
Off the bat means instantly or immediately
Faceți traducerea și în limba română ca să înțelegem și noi despre ce e vorba @
Scoring the actual muscle ? 😬
Why does he keep saying if youre Italian 😂
Did you wash the potatoes before you put them in the oiled pan? Might have had a earthy taste too with the extra dirt. 😂
Is it important to trim the fat off of leg of lamb? I’ve heard the fat can make lamb taste gamey…not sure how to spell that…
No fat, no flavour!
9 minutes yapping...;//
Good recipe but too much blah,blah, blah. I felt like you were explaining to a child or someone who never walked into a kitchen. Also, I would have appreciated a gravy or sauce tutorial along with the roast.
Was always taught to make recipes for drunks and toddlers so there would be no question on what exactly should be done. No need for a sauce, there’s exceptional flavor in the rub for the lamb. Sauce too often is used to mask and not compliment.
There's a 'h' in 'herb'. Please use it. Dropping it might sound 'European' in California, but to the rest of the English-speaking world it sounds pretentious and stupid!
🤣🤣🤣👍👍 That is true. I wonder where this habit started or comes from !? The French don't pronounce the "h" in "hotel" but why is everyone pretending to be French (no offense meant to French people btw) ?? It would sound equally weird if for example everyone started to pronounce "rice" with a Chinese accent right !? 😆
@@vincenzo00 Americans don’t pronounce the “h” in herb.
Americans don’t pronounce the “h” in herb. We would think you pretentious if you did! 😂
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@@vincenzo00 th-cam.com/video/wDR5j30spfI/w-d-xo.html