Finally! A well done leg of lamb! In my family we cook it until the meat falls off the bone. Then we eat it with the slow cooked gravy. It’s less about the recipe and more about the technique.
Love the way he explained the three different textures and the detail on oven temperature , cooking time … no wonder he is a chef Guru ! Thank you Jamie
Can we all just take a moment to appreciate how sharp this man’s knives are? Did you see the way he passed through that carrot like it wasn’t even there?
You did a recipe a few years ago when you roasted it for 4 hours on 160 degrees Celsius (down from 220) in a covered pot. I've done that recipe so many times and it never ever fails. People just love it because you don't even need to carve the meet off the leg, it just falls off the bone. Always with rosemary and garlic, salt and pepper. Also, used anchovies in my pasta sauce today, just tomato pure, crushed tomatoes, garlic, oregano, the anchovies and some oil from the glass jar. Just perfect, no need for extra salt!
It looks fantastic. Our family tradition is to roast the prepared leg of lamb for sn hour on 209 degrees and then 5 hours on 150 degrees. It falls off the bone and amazing gravy. But I am going to try your way and then cover it in the gravy juices for a bit longer so as not to dry out. Love your cooking tips Jamie.
The fancy joints do the pink. As a Greek growing up and roasting the whole lamb; some parts were medium, some well done and none of us kids ate the eyeball Papou was parading around with. Personally, I preferred the well cooked bits stuck with garlic and saturated in lemon.
This is awesome. Gonna try it today. I'm so sick of stuffy recipes that say they're simple but end up not being. Thanks Jamie for your enthusiasm and clarity.
When I roast lamb these days, I season it and wrap it tightly in foil. That goes in the oven at 180c for 30 minutes. Then I turn the temperature down to 90c for 11 hours. Remove the foil (keep the juices for the gravy), and return to the oven for a final blast at 180c.
Brilliant short video. I’m doing that TODAY for my friends in Spain before one goes back to England for Christmas. Need to go to the park to pick fresh rosemary 😎
I believe rosemary is match made in heaven with lamb just like sage is with pork. When it comes to garlic there's no question to it. I have tried anchovies and it was really gorgeous. Last time I cooked lamb I did use sumac and it really turned out beautifully, it felt as if sumac was cutting the richness of the lamb; lamb can be too strong flavourwise at times. My grandparents used to make lamb on a spit roast for Easter and they used to season it with oregano and certainly salt when it was about to be consumed after letting it rest.
I had looked at several videos before this one and was still unsure and I'm a chef. I didn't know how I wanted to cook it, many videos were deboned leg of lamb. Brilliant, just brilliant!
@@kkjjqrysdgadff7782 I was a chef in a seafood restaurant. We can't have all the skills. Sometimes we need to learn from people more experienced than ourselves and there is no shame in that.
Me too, I have just a hogget leg left from the half a lamb I bought from our local shepherdess so will prob do the medium cooked version but with a spice rub etc.
Update: Lamb came out great! The smell in my kitchen was amazing and the family loved it. I ended up going for the well done method of cooking it, as I wasn’t sure if everyone would enjoy a more medium rare or not. The exterior of the lamb was a little nice and crunchy.
Okay. I cook in America where we are out of step with most of the other countries since we use Fahrenheit, not Celcius. Nevertheless, I really appreciate how Jamie roasts three legs at different times. Some people still think pink lamb is unsafe and prefer it well done. I prefer it to be pink but perhaps would like a blush lamb better. Grouping three seasonings together and placing them inside a deep cut will flavor the interior of the leg beautifully. I am planning on a leg of lamb in December so I will bookmark this recipe and give it a try. TH-cam offers so much for home chefs who enjoy watching a professional chef at work.
They all look so beautiful and delicious! And who are these 12 people who actually gave a thumbs down? 🙄 I personally love anchovies in a sauce. They give a wonderful nutty deep flavor.
@@nancyrogers8506 greetings, am Ethan Morris from Switzerland am into crypto investments and online trading , I will love to get my massage across to you, permit me chat with you on DM
Nice tips! Definitely going to give it a go tomorrow when I cook a roast for my Mum who's a week out of surgery for a knee replacement. Last week it was chicken this week lamb leg!
Thank you for this video .. I have just eaten the best roast lamb I’ve ever had.. I was a bit unsure of the timings because my leg of lamb wasn’t as big as yours.. but it came out perfect .. which is good for me as I can’t cook.. thanks again..
Yep just did it. Came out perfect. I had the medium version in the oven for 1hr 30. And Jamie’s absolutely correct. The heat gets higher when you pull it out. It went from 70 to 76degC after 15mins resting.
Lamb and anchovies are a serious classic combination. It just adds that extra umami, meaty kick and I think it also helps to balance out any gamy harshness of the lamb, especially if there are those who aren't a fan of the gaminess.
The Chinese word 鮮 is an exact combination of the words fish and lamb. It describes a kind of saltiness and sweetness found in most shellfish. Scientifically it is the taste of glutamates.
Soooo, if you are okay with the gaminess of lamb and decide to keep sheep and end up with a whole lot of mutton one day even though you’ve never tasted it, anchovies could be key to making the mutton taste more like lamb. Yes? And slow cooking so it’s tender of course. Hypothetical for now, but hopefully not for long.
Oh! this brings back memories. I got turned on to cooking (eventually to end up as a chef) by watching Jamie in his 'Naked Chef' days show how to cook a leg of lamb. The fact that he literally massaged oil and seasoning into the skin of that lamb was revolutionary to me!
I made a two kilo leg of lamb today at 120 degrees for 6 hours and then then turned it up to 230 (the max I could on my fan forced oven) to brown the outside and make it crispy (for approximately 20 min) & it was fall apart tender. Like pulled pork, but with lamb. I used a bed of garlic 🧄 so the lamb could lay on and heaps of spices plus a cup of white wine (it’s all I had) instead of using water. My family LOVED it. For a leg of lamb I believe slow cook is best because it can be very tough if u don’t cook it pink-ish. It’s either still pink or slow cooked, anything in between makes it a very tough cut.
Thanks Jamie Oliver. I appreciate that you cooked leg of lamb, with three different end results - I’m more partial to lamb being cooked medium well done. It was good to understand the difference in temperature / moistness / etc.. I’ve never thought of cooking it directly on the oven rack. Looking forward to giving it a go. Whether I’ll allow myself to try it with anchovies, only time will tell.
Usually don’t watch teasers, but had to watch this , couldn’t wait till Monday not to see if he is Miran , known that , but just to see their reaction… 😊
Thank you so much Jamie ! Looks gorgeous and delicious ! I always follow your recipe for my favourite dinner with roast potatoes. I was searching for roast leg of lamb with bone by Air fryer cooking ! Much appreciated.
And New Zealand Lamb is the very best, free range, grass fed in the fertile plains and hill country of the Hawkes Bay , Canterbury, Otago and Southland! Yum!
Yo recuerdo una receta hernosa de Jamie, donde la pata la deshuesa y la rellana co perejil albahaca, ajo, que siempre la hice, se cocina muybbiem asi, la vi hace años en Fox life.
never had garlick or any herbs when i was a kid,my mother just in the oven no fancy gadgets and it was really tender im 72 so it was long time ago at the moment im cooking leg of lamb 23/6 2o24 sunday roast nice
I'm glad he showed a well done version. Coming from a west Indian family they would not touch anything pink
For real👍🏽
True , pink is seen as not properly cooked in the West Indies, so it is good to see the times for well done.
I was just thinking this same thing 😂 my moms face: 🤢
Same in the balkans...never seen anyone cook it anything but well done...as it should be
Same from India as well anything pink is still raw
I have to appreciate the fact, that you've done 3 different legs to show us the difference.
Bet the crew ate well that afternoon hahahah
Where did you buy the THREE LEGGED LAMB ?
It's his only job...
@@nicbing2598 or what happened to the fourth?
@@nicbing2598 🤣🤣🤣🤣🤣🤣
Finally! A well done leg of lamb! In my family we cook it until the meat falls off the bone. Then we eat it with the slow cooked gravy. It’s less about the recipe and more about the technique.
How long do you cook? I've seen a 5 hour recipe and I'm wondering if it's too long.
Love the way he explained the three different textures and the detail on oven temperature , cooking time … no wonder he is a chef Guru !
Thank you Jamie
Everything is accurate and to the point!
That's all time classic Jamie's preferred method of cooking leg of lamb. Beautiful ❤️😀
Can we all just take a moment to appreciate how sharp this man’s knives are? Did you see the way he passed through that carrot like it wasn’t even there?
This is the way.
I thought the same, he's holding that carrot in mid-air and just casually moving his knife through it - mental!
You did a recipe a few years ago when you roasted it for 4 hours on 160 degrees Celsius (down from 220) in a covered pot. I've done that recipe so many times and it never ever fails. People just love it because you don't even need to carve the meet off the leg, it just falls off the bone. Always with rosemary and garlic, salt and pepper.
Also, used anchovies in my pasta sauce today, just tomato pure, crushed tomatoes, garlic, oregano, the anchovies and some oil from the glass jar. Just perfect, no need for extra salt!
Oh wow! I might try that 4 hr option today instead! Was it medium or well-done 🤔
Who has grown to love Jamie ? He has matured so fn well ❤
And the winner of the Brown Nose Award is........
@ you lol bigmalfanction . See a doctor about that limpbiskit !!
EU11 is dead ! It’s now King Charles ! Up date the thumb nail up yr back side
It’s hard to walk malbig 2344 with ur thumb stuc in ur a rss krack whole
@ and the person on the watch list is the guy still 👀 looking for ER2 ! And apparently cancel of the ? Charlie’s rein
@@malbig2344 hay chef 👩🍳 ??? How did you slaughter that sheep 🐑 and have you heard of toilet paper 🧻 ?? And soap 🧼 etc
It looks fantastic. Our family tradition is to roast the prepared leg of lamb for sn hour on 209 degrees and then 5 hours on 150 degrees. It falls off the bone and amazing gravy. But I am going to try your way and then cover it in the gravy juices for a bit longer so as not to dry out. Love your cooking tips Jamie.
I really like the demonstration with the three different stages
I just tried this at home and the results were amazing! I used a lot of thyme as well, it really gave a special touch.
That's great. I'm gonna add thyme to my too
Jamie, you are a true artist, a creator, you inspire thousands of people, you are generous and inventive. we love you
We love him for his fried rice
Spread that chilli jam all over yourself Jacqueline!
@Irish Rick What is wrong with you, psycho?
Thanks!
The fancy joints do the pink. As a Greek growing up and roasting the whole lamb; some parts were medium, some well done and none of us kids ate the eyeball Papou was parading around with. Personally, I preferred the well cooked bits stuck with garlic and saturated in lemon.
This is awesome. Gonna try it today. I'm so sick of stuffy recipes that say they're simple but end up not being. Thanks Jamie for your enthusiasm and clarity.
@graham hawthorne drums have you tried it? If so, what was the result like? Thinking of giving it a go but perhaps leaving out the anchovies.
“There’s a lot of cultures that embrace this” 😂Thats black people!!
@@spartanthe300ththermopylae4 I did it with the anchovies and it was great
@@funkygh thanks for the reply. Since asking that question I've also done it, it was absolutely delicious
When I roast lamb these days, I season it and wrap it tightly in foil. That goes in the oven at 180c for 30 minutes. Then I turn the temperature down to 90c for 11 hours. Remove the foil (keep the juices for the gravy), and return to the oven for a final blast at 180c.
Brilliant short video. I’m doing that TODAY for my friends in Spain before one goes back to England for Christmas. Need to go to the park to pick fresh rosemary 😎
My roast with a 2kg lamb leg was super successful. All credit goes to Jamie Oliver.
Attempting leg of lamb today and watched that old video yesterday Jamie did for leg of lamb. Perfect timing for an update to come out
Awesome job recognizing that some cultures eat well done while some others prefer rare or medium rare.
Although we must also acknowledge the cultures that eat leg of lamb well done are simply wrong. May as well eat your own leather shoes.
I made this today and it tasted so yum, thank you Jamie. My nephews enjoyed it and think I am the best chef in the family!!
Luv this video, come from a background of eating it well done
I believe rosemary is match made in heaven with lamb just like sage is with pork. When it comes to garlic there's no question to it. I have tried anchovies and it was really gorgeous. Last time I cooked lamb I did use sumac and it really turned out beautifully, it felt as if sumac was cutting the richness of the lamb; lamb can be too strong flavourwise at times. My grandparents used to make lamb on a spit roast for Easter and they used to season it with oregano and certainly salt when it was about to be consumed after letting it rest.
I use sage rosemary and garlic with lamb. And white dry wine.
I had looked at several videos before this one and was still unsure and I'm a chef. I didn't know how I wanted to cook it, many videos were deboned leg of lamb. Brilliant, just brilliant!
Mate, if you needed a Jamie Oliver video to learn how to cook a leg of lamb you're not a chef.
@@kkjjqrysdgadff7782 I was a chef in a seafood restaurant. We can't have all the skills. Sometimes we need to learn from people more experienced than ourselves and there is no shame in that.
4 hours in the oven @ 110 degrees. Perfect.
Lamb, my favourite meat dish. Seeing this isn't my hunger stop at all
Thanks, Jamie! I'm doing a leg of lamb for family Christmas this year. Can't wait to give this a go, Im sure the family will love it.
Same!
Me too ! I got one from the local halal butcher. His farm is 30 mins from my house. Amazing quality
Me too, I have just a hogget leg left from the half a lamb I bought from our local shepherdess so will prob do the medium cooked version but with a spice rub etc.
Same! Picked it up today, cant wait!
Update: Lamb came out great! The smell in my kitchen was amazing and the family loved it. I ended up going for the well done method of cooking it, as I wasn’t sure if everyone would enjoy a more medium rare or not. The exterior of the lamb was a little nice and crunchy.
Okay. I cook in America where we are out of step with most of the other countries since we use Fahrenheit, not Celcius. Nevertheless, I really appreciate how Jamie roasts three legs at different times. Some people still think pink lamb is unsafe and prefer it well done. I prefer it to be pink but perhaps would like a blush lamb better. Grouping three seasonings together and placing them inside a deep cut will flavor the interior of the leg beautifully. I am planning on a leg of lamb in December so I will bookmark this recipe and give it a try. TH-cam offers so much for home chefs who enjoy watching a professional chef at work.
That is just one of my all time favourites. Some good tips there. Wish you’d done the gravy at the end.
Greatings, permit me chat with you
Am Ethan Morris from Switzerland, what is your name?
He makes the gravy in a video called Italian Roast Leg of Lamb.
@@Lerppasd7 Exactly what I wanted to know. Thankyou.
I love lamb in any form. For me the classic flavors are garlic rosemary mustard.
Hello, permit me chat with you
Greatings, an Ethan Morris from Switzerland, what is your name?
I’m from Louisiana love your cooking fifty minutes meals enjoyed everything you about cooking
They all look so beautiful and delicious!
And who are these 12 people who actually gave a thumbs down? 🙄
I personally love anchovies in a sauce. They give a wonderful nutty deep flavor.
Hello
@@morrisethanmacouley2820 hi there
@@nancyrogers8506 greetings, am Ethan Morris from Switzerland am into crypto investments and online trading , I will love to get my massage across to you, permit me chat with you on DM
@@morrisethanmacouley2820 no thank you
@@nancyrogers8506 it's fine, but I know what you think, you think am a scammer which am not, can I chat with you and get to be your friend?
I'm with the culture that's only happy when we've got all 3 of them :)
Just cooked this for my housemates and they loved it. Thanks Jamie!
Did this for new years lunch. But i kicked it up a notch by mashing some anchovies into the sauce. Was so good. Thanks Jamie
That looks delicious 👌🏻 Greetings from Scotland 😊 Have a wonderful day everyone 🌻
Greetings to all of you here from canada🍜🍜🍜🍜🍕🍕🍕🍕🍲🍲🍲🍲👍👍👍👍😀😀😀
@Andy Man hello and greetings to you from canada.thank you for saying hi.have a wonderful day👍👍👍👍🌺😀😀😀
Could you please do a video on how you turn your veggies in your roasting tray into a gravy!!
I think he's got tons of videos like that, just search for them.
Thank you for the actual difference between times and temperatures. Your video was very helpful 🤩
I just started watching your videos, but you're already my favourite youtube chef!
Doing lamb for Easter Sunday. My brother and his partner will be visiting. This was helpful!!!
Today it was for my dinner. Divine! The author is a great fellow!
I love how easy and rustic your recipes are 💞 makes cooking easy and fun
He is a real pro!
I love you, Jamie!! I have made a few of your recipes and have enjoyed them. Thank you, so much for being a terrific chef!😊
Nice tips! Definitely going to give it a go tomorrow when I cook a roast for my Mum who's a week out of surgery for a knee replacement. Last week it was chicken this week lamb leg!
Hope your mum is doing well. All the very best from UK.
A knee replacement so you give her a Leg of lamb 🙈🙈🙈🙈 oh dear
Thank you for this video .. I have just eaten the best roast lamb I’ve ever had.. I was a bit unsure of the timings because my leg of lamb wasn’t as big as yours.. but it came out perfect .. which is good for me as I can’t cook.. thanks again..
I guess this means you can cook
lo prepare como indicaste por 2h y 10 min y me salio riquisimoooo, gracias Jamie te adoro, eres el mejor
Love it! coming from Jordan it’s always well done! always wondered if it was “wrong” but it tastes amazing so it can’t be wrong!
I think that in hot climates it's a question of food safety, probably the thinking goes like this: let's kill any bacteria before it kills us...
She is cooking in the oven on a nice slow Easter Friday here in Wellington thank you sir!
I enjoy watching Jamie so much!
Thanks for your info on temperature. Did what you said. Turned out a perfect medium rare.
Yep just did it. Came out perfect. I had the medium version in the oven for 1hr 30. And Jamie’s absolutely correct. The heat gets higher when you pull it out. It went from 70 to 76degC after 15mins resting.
Sending you some love all the way South Africa 🇿🇦
Thank you
Must be good, I like the way you mix the food, love your Channel and Family 👍🇵🇹
Lamb and anchovies are a serious classic combination. It just adds that extra umami, meaty kick and I think it also helps to balance out any gamy harshness of the lamb, especially if there are those who aren't a fan of the gaminess.
The Chinese word 鮮 is an exact combination of the words fish and lamb. It describes a kind of saltiness and sweetness found in most shellfish. Scientifically it is the taste of glutamates.
Soooo, if you are okay with the gaminess of lamb and decide to keep sheep and end up with a whole lot of mutton one day even though you’ve never tasted it, anchovies could be key to making the mutton taste more like lamb. Yes? And slow cooking so it’s tender of course. Hypothetical for now, but hopefully not for long.
🌊🌲
Smart way of presenting the three cooking degrees!! Everyone has the chance to see the difference between the three...!
The best! If you love his cooking, you love his tips. So much I didn’t know, thank you for sharing your knowledge. Happy Easter
Whenever looking for a recipe, I always check the Jamie Oliver one. Thanks
Thanks so much I feel more secure with my lamb being that I follow your way 🥰thank you again
Rosemary, anchovies, red onion, olive oil salt pepper thyme, cook for 4-5 hours wrapped in foil. 👌🏼
Just flippin delicious. Classic Sunday roast. I blood and parsnips with my carrots
I just bought one today and will follow ur video to cook tomorrow. thanks
I am an ivoirienne and like your cooking, i we love Jamie ❤❤💖
Happy Easter from Hungary! 😊🌺🐰
Thank you Jamie have a blessed day 😇
That’s the best way I’ve ever seen lamb cooked looked totally lush 😎😎
Oh! this brings back memories. I got turned on to cooking (eventually to end up as a chef) by watching Jamie in his 'Naked Chef' days show how to cook a leg of lamb. The fact that he literally massaged oil and seasoning into the skin of that lamb was revolutionary to me!
Wow! That leg of lamb looks great! I’m sure it tastes amazing🍖
Today was the first time ever cooking a leg of lamb, this video was the only video I studied before I jumped into it. Thanks, Jamie
The 2hours leg of lamb for me thank you very much Jamie and some roast potatoes on the side some gravy and a pint of beer and i am a happy bunny.
You just made my day! Thanks for the oven roasting tip.
My leg of lamb 🐑 turned out delicious 😋... thanks 😊 for you upload. Well done 👏 ✔ deliciousness.
I had seen this marinade from naked chef first episodes.Amazing
I love to watch you cook Jamie!
Jamie saves me one more time.
i like how you showed 3 different ways and cut each one open and explained the difference
Would love to see a 10 hour at 100 degree comparison. Also a completely different lamb texture and flavor
I made a two kilo leg of lamb today at 120 degrees for 6 hours and then then turned it up to 230 (the max I could on my fan forced oven) to brown the outside and make it crispy (for approximately 20 min) & it was fall apart tender. Like pulled pork, but with lamb. I used a bed of garlic 🧄 so the lamb could lay on and heaps of spices plus a cup of white wine (it’s all I had) instead of using water. My family LOVED it. For a leg of lamb I believe slow cook is best because it can be very tough if u don’t cook it pink-ish. It’s either still pink or slow cooked, anything in between makes it a very tough cut.
Thanks Jamie Oliver. I appreciate that you cooked leg of lamb, with three different end results - I’m more partial to lamb being cooked medium well done. It was good to understand the difference in temperature / moistness / etc.. I’ve never thought of cooking it directly on the oven rack. Looking forward to giving it a go. Whether I’ll allow myself to try it with anchovies, only time will tell.
Usually don’t watch teasers, but had to watch this , couldn’t wait till Monday not to see if he is Miran , known that , but just to see their reaction… 😊
Thank you so much Jamie ! Looks gorgeous and delicious !
I always follow your recipe for my favourite dinner with roast potatoes.
I was searching for roast leg of lamb with bone by Air fryer cooking !
Much appreciated.
I really like the tray on the next rack down. Thats a great idea.
Looks great and it will be great to have gravy video in the end too.
Ok. Got to try this. That was by far the best video.
Great instructions, does the veg under turn into a gravy?
Haha just seen this after I've made the easter roast for my family. Nearly as good as mine Jamie mate, nearly.
Jamie I always have leftovers. I need to see how you make a Lamb & Gravy Roll. This is something us Aussies do all the time. Please make a video
And New Zealand Lamb is the very best, free range, grass fed in the fertile plains and hill country of the Hawkes Bay , Canterbury, Otago and Southland! Yum!
Thanks Jamie another successful leg of lamb. Yum
Good video showing the difference in all three. I have just uploaded one on a weber BBQ it came out great.
Great video Jamie! Good to see the comparison between cooking times.
I always cover meat with foil at some point , so scared it will dry out😮- would love to try this!
Great visuals on doneness
Thank you saying the right way to measure temp ferenheit
My mouth is officially watering
Yo recuerdo una receta hernosa de Jamie, donde la pata la deshuesa y la rellana co perejil albahaca, ajo, que siempre la hice, se cocina muybbiem asi, la vi hace años en Fox life.
Getting done today happy Easter Guys
Thank you Jamie, you explained that brilliantly. Cheers for cooking 3 legs.
I'm going to try and cook it this way today. My question is, will it be 160 celcius? If it is a fan oven, thank you.
never had garlick or any herbs when i was a kid,my mother just in the oven no fancy gadgets and it was really tender im 72 so it was long time ago at the moment im cooking leg of lamb 23/6 2o24 sunday roast nice
Thank you for your great cooking ideas, Jamie. Have a lovely Easter with your family x😘
Cooking this for Xmas