Best Ever Leg of Lamb
ฝัง
- เผยแพร่เมื่อ 21 ต.ค. 2017
- Most people over-complicate a dish which should be prepared and served as simply as possible. Crush some garlic, add some olive oil, rosemary and seasoning and roast for an hour and a half. Let the meat do the talking.
Dont forget to subscribe to my channel here: / @bestofbritishblackwell
You can also follow me on Instagram here: / bestofbritishblackwell
I also have a Facebook page: / britishblackwell
Made it for Palm Sunday, 2023. EXCELLENT MEAL. While he did not show how to make the Gravy, I made it the way you always make it. No one can cook a small boneless leg of lamb at 300 degrees for only 60 minutes. I did my 1.5 lb piece at 350 for 1 1/2 hrs. Came out perfect.
Thank you good chef
I was looking for a lamb recepie. Finally I decided, I follow this good old English recepie. But I will marinate the lamb leg with the same spices was used.
A good recipe, enjoyed watching. I never peel the garlic if I want to crush in a crusher. Makes life much easier.
Thanks, man! 2nd time I'm following your recipe 😊🤤
Same 😂
I love roasted lamb and that sure looked amazing!!! Thanks for sharing!!!
Thanks Troy. Such a simple dish and so easy to make. The trick is not to over-complicate things! Really appreciate the feedback.
Looks lovely mate...I swear I could smell it.
Just watching that made me so hungry
Looks fit to eat...from the Eastern Shore of Maryland. Might do this for Easter.
Succulently roasted leg of lamb, which was sent to other members of family that are self isolating
. All agree that it had beautiful flavours coming through and the gravey truly excellent in capturing the lamb and vegetables. So glad I came across your recipe. Knew it was good as no one said much about my pineapple upside down cake with ice cream /custard. Many thanks once again. Happy Easter Sunday.😋
Jacqui, well done on a lovely sounding meal. I am sure the upside down cake was a real treat. Thanks for watching the video and commenting. A happy Easter to you and yours.
That finished leg looks awesome, my mouth was watering!
Thanks
Very simple recipe. Will be cooking with this recipe on Easter Sunday, many thanks for sharing.
Thank you. Do let me know how it goes.
Will do!
Amazing! Well done 👍
Thanks
Great video looks fantastic thanks for sharing 😊
Thank you
Now that's a pretty leg of lamb
Done this one tonight’s per your tips. ✌🏻🇨🇦 almost done! House smells rich
I didn’t have scallions I used regular white garden onion and rosemary sprig. I didn’t have olive oil so I melted some lard I had on hand.
Anyone else notice the face on the meat when he flips it at 4:17 ? 🤣
Yeah Creepy 🥺
✔ 4.07 reverse side also. Cannot unsee it once you do.
Yes (shit ! 😮)
Was sensational I am a bachelor so ate half and I better save the other half until tomorrow
Just made my lamb now and popped into the oven and now watching this 🤣 Did pretty much the same - but I stabbed a load of garlic pieces inside and also added some Lea and perrins sauce and around the roast dish, added carrots, parsnips and onions - will turn out lovely I’m sure 😊
It absolutely will. If you have seen any of my videos before, you will know that I use Worcestershire Sauce in pretty much every recipe. I love it. The Garlic inside the Lamb will add a great flavour. Do let me know how it turns out and thanks for commenting. Happy Easter.
Will definitely check your other recipes out. Happy Easter to you too! Have a good one.
Vegans are jealous that we can this
I cook this next time chef thank you
Please do
About to pop one in myself! Happy Easter 🐰
Best of luck with it. Let me know how it turns out.
@@BestofBritishBlackwell It was fantastic! Everyone loved it. Great recipe ! Thx again
@@sanpedrosilver perfect. I’m so glad. Well done.
@@BestofBritishBlackwell Cheers! The rosemary and green-onion bed is a great idea! Really appreciate it 👌🏼
Using the knife to mix your seasoning, nice!!
Jon Ashley It did the job.
Making this as I'm on lockdown. Lol
So are we!
same here
@@BestofBritishBlackwell Much respect from NEWZEALAND.
@@againstallodds6407 +1
Lamb today for Xmas lunch thanks
Roasted lamb is one of my favorites. Nice looking veggies to well done.
expertnmbbusinesses Thank you
Boss video nice saved me this :)
Thank you.
@@BestofBritishBlackwell your welcome my friend #Love :)
Am making this for Easter Sunday lunch tomorrow and just wanted to know what the temperature of your oven was?
Leandri Marais It was 200c.
It’s Mother’s Day tomorrow and the pressure is on me to make a beautiful family traditional leg of lamb. Mom showed me how, but I’d like to add my own unique twist to it. You know what I mean, time to make my OWN family traditional recipe 😅. So was just fishing for ideas and I like the concept of the spring onion and thyme “bed”. Will use that and infringe on any copyright you might have 😅
You go for it Peter. You wont regret it! Good luck.
It's rosemary!
great vid!
Thanks
Nice simple straight forward 'how to' guide to follow.....just a point though I always tend to cook joints on a lower heat but for a longer period of time and it's always bang on.....wouldn't this method work for a leg of lamb? E.g. If I cook a shoulder of sparerib of Pork I'll cook it at 140 for around 5/6 hours depending the size of the joint and it just melts in your mouth 🤤😋
Paul Marsh Thanks for commenting. Yes, lower and slower works well for lamb too.
you didn’t say what the temperature it should be ?.?
I do. At 4.37, I say put it in the oven at 200c for 1 hour and 35 minutes.
That was lots and lots
looks awesome, quick question, have you ever marinated a leg of lamb? if so, do you think it turned out better with the marinate or without?
Thank for commenting. I have marinated a leg of lamb before. However, I found that the marinade really overtook the sweet flavour of the lamb, so it was not my preferred method. Different cuts of lamb can take stronger flavours. However, the sweet meat on the leg needs to be treated more subtly and marinading can over power that. What do you think?
@@BestofBritishBlackwell Lambs my all time favorite meat, but i've never made a whole leg roast before. I was thinking about getting one soon and trying it out. My marinade was gonna consist of olive oil, lemon juice, the lemons peals, garlic, some thyme, and salt and pepper, was gonna let it go overnight. Nothing to crazy with the marinate just pretty simple stuff, do you think that type of marinate would be overpowering?
@@littlemac9451 It really is down to your taste. It sounds fine to me. However, be careful with the lemon juice. The acidity of the lemon juice will start to 'cook' the meat during the marinading process and you might end up with pulled lamb (lamb that falls apart) rather than a roasted joint. I would put the lemon juice on just before cooking. Let me know how it goes.
@@BestofBritishBlackwell thanks man, appreciate the replies and the tips!
Looked juicy
Too well done for me I like med rare
Beautiful leg of lamb
Thank You.
looks good chef tom all the best matey
Thanks 👍
What was the weight of the leg? I am making a 2 kg leg tomorrow and I was wondering whether the 90 min cooking times rule would apply.
Francesco Pecorella This leg was around 1.5 kilos, so yours may need longer. Do you have a meat thermometer you could use?
@@BestofBritishBlackwell I don't unfortunately but I just added an extra 20 min and it was perfectly cooked, thanks!
Do you cover it whilst cooking
No
Doesn’t look medium rare
Medium done
Nothing rare about it. Delicious still no doubt
Do you have to use the rosemary?
Not if you don’t like it.
I am doing a 2.7 kg Leg of Lamb as we speak and 30 minutes per kilo I go by. So yeah after 2 hours at 200’C I throw the veges in for the last say 30-40 minutes 👍👍👍
Sounds lovely. Let me know how it turns out.
you are overcooking your leg of lamb if you cook it for 2,5 hours. 30 mins. per kilo are a rule of thumb for a roast, and depends if you like meat underdone or well done, but never overdone.
did you only cover with tin foil for the last 10mins of cooking?
No. It was about half and half.
What your temperature tester called
Its called an Andrew James meat thermometer.
Looks fantastic and i am sure it tastes great,but could all cooks takeout there rings when using their bare hand.Thanks
I never take my ring off. I never will. I cook for friends and family and am not a commercial cook or chef. If I worked in a commercial kitchen, I might have to take it off. But at home I dont.
takes a bite of the lamb and the rest he sits on top of the lamb then decides oh well i better take that bit of meat off seeing its been in my mouth...
I am not sure I get your point?
@@BestofBritishBlackwell you took a bite from the piece of lamb you cut, you didn't eat it all and the remaining leftover lamb is put on top of the other piece you cut, look at the video.
Michael Sammut I know. I was there. I still don’t get why this is a problem?
What’s wrong with doing that?
I live in America so what would I cook it at in F ??? 350....400F ????
Google will convert it.
Why use the parchment?
It stops the skin of the lamb sticking to the bottom of the pan. It also helps stop the garlic and rosemary from burning.
Is 200c the same if fan assisted oven?
The Dingo Thus dish was cooked in a fan assisted oven. So 200 should work well for you. Conventional ovens would need to be a bit higher. Probably 220.
Best of British Blackwell thank you kindly 👍🏻☺️
he stabbed that meat thermometer all the way through to the other side, basically measuring the temperature of the bottom f the pan. good job.
Not quite. I took three or four readings on the thermometer before filming to ensure the meat was cooked the way I wanted it. The reading on the recording was only for demonstration purposes.
...😘😘😘
You said this would be medium rare but the cut looks well done to me??
The first few slices nearest the outside are always a little more well down than the meat nearer the middle of the joint. It was medium.
The best Of British Leg of Lamb. is
with New Zealand Lamb.
and with the Herbs and spices from nations both subjected dominated and let alone because they don't have anything we want .
Not all lamb is from New Zealand.
Wtf are you on about you twat
What internal temperature is it for medium rare? Cheers.
You should aim for 63c or 145f
That looks medium to well though, not mid rare? Am I right or showing my amateur
Fazlin Floris to be fair, the outer parts of the meat were more well done than the meat in the middle and closer to the bone.
@@BestofBritishBlackwell gotcha sou outside midwell and inside midrare?😋
Superb. Once it was said a woman's place is in the kitchen but... men make the best chefs and hairdressers and...
I simply couldn’t comment.
@@BestofBritishBlackwell Well, you can take the compliment from me because I learned all of my cooking skills from men (men I knew personally) and not women.
Very true. It’s because, generally, men are very single minded. Once they dedicate themselves to mastering something they generally achieve it.
Camille Paglia said it best, “there is no female Mozart for the same reason there is no female Jack The Ripper.”
@@Jcremo There is something sexy about men who can cook.
Am I the only person who eats lamb just roasted with nothing else but the lamb 🐑
No. I also like lamb just on its own. I have young kids who don’t like strong tasting herbs etc. So I often just roast lamb plain.
That need to be season more heavily
It obsessed with garlic....
Classic flavour combos. Lamb, Rosemary and Garlic.
Silver foil? Listen to Mr Cashbags here. I can only afford aluminium foil.
Fair enough!
Peasent, i only use golden foil
chef can you make for us tandory lamb
I absolutely will.
thanks you chef dave and god bless your familey
Dude, you took a bite and laid it back on the roast, wtf
16386r I did. And?
sexy british accent
Very nice, i want to add that lamb should not be eaten rare or medium rare, it is not beef, should be treated the same as chicken.
Not quite. Lamb is at is best when pink.
Oh hell no. The garlic doesnt get crushed. It goes into the flesh!
Yeh garlic press, straight out of the 1960s. Best ever ingredients, not method, and cooked a little bit long certainly not medium. Good work making it though. Thanks
I had family eating this who didnt like garlic too much, so I had to scale back a bit.
Meat also looks well done. Not medium rare as it should be blushing pink and not dark brown!
You have clearly never cooked a leg of lamb before. The meat is rarer nearer the bone and more well done towards the outside. Obviously.
@@BestofBritishBlackwell I cook them all the time. I'm actually putting one in the oven at 4pm today for dinner. I'm just saying your video could have been more helpful if it included both the correct temperature to take out of the lamb of the oven and/or advise what weight your joint was. I came across your video whilst looking for tips etc but it didn't give me any tips or guidance at all. Surely you have watched your video back and realised it needs more info or that important info is missing?
No offence.
Anyways I'll be using a meater wireless Bluetooth probe to ensure its fully medium rare and I'll be cooking it as per usual at 170oC in centre of oven until the internal temperature reads 54oC. Then I'll take out, wrap in foil for 30 mins and it will be perfectly cooked.
@@dipyourbread This was one of my very first videos. In terms of views, it’s done quite well and more people seem to like the video than not. I’m happy with it.
What about the gravy?
Oh there was lots of that!
Silver foil? What other colour does aluminium foil come in? 😉
Quite a few actually.
Interesting. You learn something new every day.
Get yourself a proper olive oil dispenser, that globe is ridiculous
If that is your only criticism, I will take that.
He did NOT remove the gland so it will be bitter..
Guy Renard What will?
@@BestofBritishBlackwell You are preparing LEG OF LAMB aren't you ?? There is a GLAND in the leg of lamb that MUST be removed prior to cooking it......if not the Leg of LAMB will be BITTER.
@@guyrenard4164 Never heard of that before in my life and I have also never experienced bitterness with a leg of lamb. Do you have a video where it shows the removal of this gland?
@@BestofBritishBlackwell yes i do..
@@BestofBritishBlackwell there is a video entitled the GLAND IN THE LAMB by Martha stewart if you don't REMOVE the gland it will be pungent .. I will try to send you the video..
Rubbish. This is not a guide?? No weight of the leg of lamb given. No final temperature given so we have to guess the weight of the joint of meat and guess the final temperature. Rubbish! Pointless video
Who said it was a guide?
Next time you do a video, use a lapel mike or one that can clip to your shirt, because you sound like you're talking in a barrel and it is distracting.
I made this video nearly three years ago and not long after starting my channel. Before I started my channel, I had no idea about a lot of things in video making like lighting, sound, editing and camera positioning. As time has gone by though, I feel there has been significant improvements in the quality of my videos. That is mainly down to the fact that I have been able to invest in a better camera, better lighting and lapel mics. Have a look at my more recent videos and let me know what you think? I do appreciate the feedback.
Bruv take ya ring off 🤢
Fasioki iw Never.
Not at all med rare . 👎🏾