I came here because I'm slow cooking a half shoulder of lamb today for my family. Looking at this video I was struck that it was recognisably a lamb's leg, and it reminded me of the reality of meat eating. I could no more kill a sheep than I could kill a cat or dog. Yet by buying meat, I'm paying others to kill sheep and cows for me to eat. Is that right? The more I think about that, the more I realise how hypocritical it is for me, as an animal lover, to eat meat. I know if I were ever to visit an abattoir, it would turn me vegetarian. This week I browsed a new range of vegetarian meat substitutes in Tesco. One was fake chicken, in chunks for frying and adding to salads and other meals. It looked like the brown thigh meat. The other was a rather strange and artificial looking, bread crumbed escalope that certainly didn't resemble any meat! Both were made from soy. Obviously the most important aspect isn't what they look like, but how they taste. Unfortunately I wasn't inclined to find out, because the price was extortionate - just under £4 for the escalopes which would feed only 2 people. For that you could buy a whole chicken to feed a family of 4 plus leftovers for sandwiches, soup etc. Vegetarian alternatives to meat must be made affordable if people are going to try - and regularly buy - them! As Sir David Attenborough recently highlighted, meat eating simply isn't sustainable long term. Huge areas of land are needed to raise cattle, requiring de-forestation. That is a luxury humanity cannot afford, if we are to save the planet and ourselves. If we successfully developed plant-based ways of eating, the cost of food production would go down and many more people could be fed. What are chefs like JOEL doing to promote good vegetarian options? Is this a subject that concerns him, as a chef and as a human being?
@@malsaadi Whenever I've slow cooked a leg or shoulder of lamb I haven't used wine but some hot water from the kettle poured around the meat, then tightly cover the roasting pan/tin with foil and cook low and slow. The water steams the meat so it's tender, and after cooking can be used to make a gravy if you wish.
Lamb before roasting looks like a piece of art. Very impressive and so neat and clean. Chef Joel you never cease to amaze me with your refined cooking skills.
Mr Recipe 30! You rock!! I love all your recipes, the best thing is meals are ready in less than an hour! And are very delicious! Is there anyone agrees with me on that just hit like!!!
As an avid cook and video producer (see what I did there?) I just have to say your production values are off the scale. Colour graded perfectly, nice tight editing, clever use of bokeh and just generally a slick presentation. Oh yeah, the recipie is divine! Thanks for all the hard work.
I don't usually comment but hands down you have some of the best cooking videos on TH-cam. Visually stunning pictures and the recipes are top notch, thanks for all the hard work
Lovely to wake up this Sunday morning and see Chef Joel cooking a leg of lamb🐑Delicious!😋 Love the idea to wrap rosemary in sage I will definitely do that with my next roast. It is very cool now here in Washington State so I’ll be roasting more often.😊🙏🏻Joel.🇺🇸🇦🇺
Mine is in the oven just now. I was out of celery, but had a few young fennel bulbs which I quartered and added a few small potatoes for my husband. It can only be good even with this version. All your recipes are superb! Edit: Delicious, perfectly pink throughout...the gravy heavenly. This will be 'our' house favourite way to prepare lamb. Thank you SO much!
@@recipe30 There is no chance at all you're cooking a roast in only 2hrs at 210F/100C. That's al day temperature like you'd use in a smoker. If you meant 210C, that's 410F, which seems too high. I started as you instructed and it wasn't even getting warm, so I cranked it to 350F. Might have been a little too high.
@@alwaysonthemove1510 Impossible....no. Mine was always perfect...but we like the lamb very pink. The last few years I continue to follow this recipe at that lower temp. It is a question of temperature, actual weight of lamb (ours here in Spain are very young) and how you prefer your meat. I never had any problem with this recipe.
Looks amazing I can't wait to try it. I usually like my meat too be well done but this looks perfect and that gravy I can just taste it. Happy cooking to everyone reading this
I just made this!! It was well worth the cook time. Came out exactly the same except that not every convection oven can be set as low as 210 degree f. I had to adjust time and temps. Amazing outcome though.
WOW ... That looks nothing short of scrumptious ..... Leg of lamb is a favourite (along with beef) for Sunday lunch here in the UK ..... THIS recipe is a must, it looks absolutely divine .... Thank you Chef for yet another superb video .... Paula UK x
I am making roast lamb for Saint Patrick’s Day this year. Thanks for demonstrating a great way of making gravy … for the lamb and the mashed potatoes of course … great video
Perfect leg of lamb with fresh garlic & herbs rosemary, sage leaves a nice twist keeps herbs intact whilst roasting. WOW! simply delicious gravy sauce to enhance full flavours if you don't like wine can we use chicken stock liquid or stock cubes ? Great for Sunday roasts impressive all round dining experience. Loving your cookware & all your tools of the trade love your Olive oil pourer so reminds me of Aladdins lamp 😄 Love all your videos Joel your my hero in the kitchen ❤❤❤
Absolutely super Joel 👌🏾👌🏾👌🏾💖💖💖. Thank you for this amazing recipe and your awesome channel...always superb!!!. You make it look doable and mouth watering at the same time. So grateful....thank you💕
Lamb is something new for me, but looks very very delicious, like I said only you can make this amazing food, i always want to watch your videos, you’re the best. 👍👍👍😋😋😋
Delicio!!! Beautifully cooked lamb without all the high degree temps. Thank you so much for this to remind me of how lovely a lamb leg is when it is cooked to a perfect medium rare!!!
I tried this recipe, of course I can cook but have never made a lamb leg. Super impressed with the results. Many thanks for sharing your talent with us. 🙏
Well, I know Australia is famous for its lamb (among many other wonderful things!). And my husband and I were just talking about me trying to make a leg (or any cut) of lamb tonight at dinner. Swear! :) And Chef Joel, since every single recipe of yours is always a huge hit in our house, I am going to trust you and buy a leg this week. I will try it out and let you know! :)
Omg this recipe is to die for. Used our NZ grass feed roast lamb cooked to perfection with juices running. Flavors are divine and that Red wine gravy I'm in love xx Mawahh from New Zealand ❤
Chef, I love so many of your recipes. You are my go to guy. I thought this lamb was more cooked than I like. Should I cook at a higher temperature for less time or just slow cook for less time to end up with MR. THANKS for your advice.
Good heavens......that was mouthwatering. Felt like eating there and there. You are just gifted with your food. All the best. Keep it up. I enjoy all you recepes.
Very very very close to my way of roasting a leg of lamb, and I'm so glad to see the use of Paprika in the same way I do, which I love on all roasts and stews, but I was surprised to see such low cooking temps of just 100C, as I start mine at 240C for the first 5-10 minutes then reduce the temperature to around 120C, and I'm glad to see you don't cover the joint like most other recipes, which you really do not need to do while cooking, only on resting can it be helpful, also I don't have a roasting rack, so I place it onto the onions and carrots, and this time I had to setal on dry rosemary as this close to xmiss I couldn't get my hands on any woody stalked rosemary, just one other thing I think is very important is loads of garlic! Most recipes are only using just one or two segments where I use 2 whole bulbs, one sliced and inserted into the meat and the other crushed and sprinkled over the potatoes, and I also add green and red pepper and 3 or 4 clusters of broccoli too, and around an hour from the end I add some wild mushrooms as I love the added flavour in the gravy, but one thing I have never used is mustard, but I am going to try it this time. Love your cooking, Chef!
Very nice recipe. One little change I would make is using a brown roux instead of a white one. To get a brown roux you just let the flour-water-mixture cook until it gets to a nice brown colour, not too brown though, because it will become bitter. Have a good one
Get full written recipe here: www.recipe30.com/roast-leg-of-lamb-2.html/
I came here because I'm slow cooking a half shoulder of lamb today for my family. Looking at this video I was struck that it was recognisably a lamb's leg, and it reminded me of the reality of meat eating. I could no more kill a sheep than I could kill a cat or dog. Yet by buying meat, I'm paying others to kill sheep and cows for me to eat. Is that right?
The more I think about that, the more I realise how hypocritical it is for me, as an animal lover, to eat meat. I know if I were ever to visit an abattoir, it would turn me vegetarian.
This week I browsed a new range of vegetarian meat substitutes in Tesco. One was fake chicken, in chunks for frying and adding to salads and other meals. It looked like the brown thigh meat. The other was a rather strange and artificial looking, bread crumbed escalope that certainly didn't resemble any meat! Both were made from soy. Obviously the most important aspect isn't what they look like, but how they taste. Unfortunately I wasn't inclined to find out, because the price was extortionate - just under £4 for the escalopes which would feed only 2 people. For that you could buy a whole chicken to feed a family of 4 plus leftovers for sandwiches, soup etc. Vegetarian alternatives to meat must be made affordable if people are going to try - and regularly buy - them!
As Sir David Attenborough recently highlighted, meat eating simply isn't sustainable long term. Huge areas of land are needed to raise cattle, requiring de-forestation. That is a luxury humanity cannot afford, if we are to save the planet and ourselves. If we successfully developed plant-based ways of eating, the cost of food production would go down and many more people could be fed.
What are chefs like JOEL doing to promote good vegetarian options? Is this a subject that concerns him, as a chef and as a human being?
NEED TO E ABLE TO PINTEREST YOUR WONDERFUL REPICETS
Lamb is my favorite meat
@@glamdolly30 sir if I don't want to use wine, what other alternative can be used?
@@malsaadi Whenever I've slow cooked a leg or shoulder of lamb I haven't used wine but some hot water from the kettle poured around the meat, then tightly cover the roasting pan/tin with foil and cook low and slow.
The water steams the meat so it's tender, and after cooking can be used to make a gravy if you wish.
I like this instructional video. Short and sharp. No need for long talk. Easy to follow.
Thanks joseph!
Love this vid. No talking and straight to the point. Great recipe
Everything is super!
Lamb before roasting looks like a piece of art. Very impressive and so neat and clean. Chef Joel you never cease to amaze me with your refined cooking skills.
Thanks so much Roshni, it would make a quite interesting sculpture 😊
You described it perfectly!
The quality of this video is enough for me to hit the subscribe button
Yea me too
@@senaihibtes4907 Do it!! I guarantee you won’t be disappointed!!!!
The quality of all of his videos is superb. I've often wished that I could subscribe multiple times...
The vegetables shouldn't go in until the last 20 minutes, they will overcook and become trash, lose all their nutrients.
1 minute in and I agree. Subscribed
I love this! Straight to the details without all the chatter. Happy to subscribe to this channel. 👍
Mr Recipe 30! You rock!! I love all your recipes, the best thing is meals are ready in less than an hour! And are very delicious!
Is there anyone agrees with me on that just hit like!!!
Glad you like them Nina, cheers!! 👍
@@recipe30 and we can eat Aldo the vegetables?
@@recipe30 or only it's juice
As an avid cook and video producer (see what I did there?) I just have to say your production values are off the scale.
Colour graded perfectly, nice tight editing, clever use of bokeh and just generally a slick presentation.
Oh yeah, the recipie is divine!
Thanks for all the hard work.
I made this for TG this year. It was a Total HIT. Thanks for the recipe 🎉🎉
I keep using this recipe every year for either Christmas dinner or New Years. Simple and delicious. Thanks Chef Joel.
Nice to hear Juan, cheers and my best for 2023! 😀👍
Is it good ?
You know when it’s good when you watch this and start to feel hungry
Joel, the lamb looked phenomenal. Thanks for sharing this incredible dish 😘😘😘
My pleasure!! 😀👍
I have seen several recipes of roast, but this is the best, there is no match for this, simply amazing, thanks for sharing
Gracias 🙏🏼🙌 I used thyme, rosemary and garlic... This recipe is amazing 👏
Wonderful! ❤👍😄
Omg.....brilliant. Have to go at my table pronto. This dish is worth trying....mouthwatering. can feel the taste already.
You make me cook things I would have never tried before. Thank you
Pleasure John! Happy to inspire 😀👍
Followed this . . . the kitchen smells amazing! I’m already blown away.
Great to hear!
I don't usually comment but hands down you have some of the best cooking videos on TH-cam. Visually stunning pictures and the recipes are top notch, thanks for all the hard work
Wow, thank you El! 😀
That is the way to cook it, superb cooking, I learn so much on your site. The gravy looks amazing, I adore gravy. Many thanks.
Oh my Gosh!!! This recipe made my mouth watery!!!❤️Thank you so much for your time & effort in demonstrating how to cook this lamb!
Glad you found it useful!
Lovely to wake up this Sunday morning and see Chef Joel cooking a leg of lamb🐑Delicious!😋 Love the idea to wrap rosemary in sage I will definitely do that with my next roast. It is very cool now here in Washington State so I’ll be roasting more often.😊🙏🏻Joel.🇺🇸🇦🇺
Thanks Marjorie, nothing better than warming up the house and the smell of a roast on a cool day 👍
Mine is in the oven just now. I was out of celery, but had a few young fennel bulbs which I quartered and added a few small potatoes for my husband. It can only be good even with this version. All your recipes are superb!
Edit: Delicious, perfectly pink throughout...the gravy heavenly. This will be 'our' house favourite way to prepare lamb. Thank you SO much!
That is awesome! Glad you enjoyed it 👍
@@recipe30 There is no chance at all you're cooking a roast in only 2hrs at 210F/100C. That's al day temperature like you'd use in a smoker. If you meant 210C, that's 410F, which seems too high. I started as you instructed and it wasn't even getting warm, so I cranked it to 350F. Might have been a little too high.
I AGREE , you never cook a lamb that size in low temp in 2 hours .impossible
@@alwaysonthemove1510 Impossible....no. Mine was always perfect...but we like the lamb very pink. The last few years I continue to follow this recipe at that lower temp. It is a question of temperature, actual weight of lamb (ours here in Spain are very young) and how you prefer your meat. I never had any problem with this recipe.
Looks amazing I can't wait to try it. I usually like my meat too be well done but this looks perfect and that gravy I can just taste it. Happy cooking to everyone reading this
I just made this!! It was well worth the cook time. Came out exactly the same except that not every convection oven can be set as low as 210 degree f. I had to adjust time and temps. Amazing outcome though.
Yes, I was waiting for lamb recipe. Thanks a bunch
Just come to realise that I don't need any food prep site except yours, Bit slow off the mark wouldn't you say? Thanks Joel. Always great.
WOW ... That looks nothing short of scrumptious ..... Leg of lamb is a favourite (along with beef) for Sunday lunch here in the UK ..... THIS recipe is a must, it looks absolutely divine .... Thank you Chef for yet another superb video .... Paula UK x
I am making roast lamb for Saint Patrick’s Day this year. Thanks for demonstrating a great way of making gravy … for the lamb and the mashed potatoes of course … great video
Easy and marvelous leg of lamb! I’ll try it.
Omg that looks so tasty. That gravy is perfect.
Perfect leg of lamb with fresh garlic & herbs rosemary, sage leaves a nice twist keeps herbs intact whilst roasting. WOW! simply delicious gravy sauce to enhance full flavours if you don't like wine can we use chicken stock liquid or stock cubes ? Great for Sunday roasts impressive all round dining experience. Loving your cookware & all your tools of the trade love your Olive oil pourer so reminds me of Aladdins lamp 😄 Love all your videos Joel your my hero in the kitchen ❤❤❤
Brilliant sweet and simple, I’d roast mines for longer as I love it to fall of the bone , and the scrape it up with roast potatoes.
Omg man! I was looking for a recipe for beginners with lamb and after 8 results, this one is THE one. Many Maholos(thanks) and Aloha my friend🤙🏾💪🏾🙏🏾
Glad it was helpful!
Excellence in reaching and being right on the top. In one word “WOW”
Absolutely super Joel 👌🏾👌🏾👌🏾💖💖💖. Thank you for this amazing recipe and your awesome channel...always superb!!!. You make it look doable and mouth watering at the same time. So grateful....thank you💕
Lamb is something new for me, but looks very very delicious, like I said only you can make this amazing food, i always want to watch your videos, you’re the best. 👍👍👍😋😋😋
Thank you so much my friend 👍
Lovely!!! I come from a family of lamb lovers. Love your recipe.
Fabulous recipe! It came out magnificent! Much thanks to you!
Looks amazing🤩 when you're cooking my mouth is watering 🤤😋
Thank you Sahana nice to know 😀👍
Your welcome 😀
I am making this for Christmas dinner. It looks so delicious!! Something was missing in this video 😊. Your gorgeous dog.
He didn't appear in the older ones. Enjoy it!
Yet again ... out of this world ....thank you chef
My pleasure 😀👍
Delicio!!! Beautifully cooked lamb without all the high degree temps. Thank you so much for this to remind me of how lovely a lamb leg is when it is cooked to a perfect medium rare!!!
Thanks Tanya, hard to beat a good spring lamb! 👍
amazing, and so great seeing how it's done, so helpful
Wow I'm going to try this...Thank you Joel
Hope you enjoy
One word: Incredible.
Just what I need for Christmas day
Excellent recipe. Very delicious and simple. Thank you Chef Joel for this wonderful recipe. Really appreciate it. Great video.
J'adore la facon que vous cuisiniez... j'ai faim maintenant. Bisous du Bresil.
Merci! 👍
This looks heavenly
Joel, absolutely outstanding recipe, you’re a legend. Always looking forward to seeing what’s next from you, 🙏🏻
Cheers Jackson! 👍😀
I tried this recipe, of course I can cook but have never made a lamb leg. Super impressed with the results. Many thanks for sharing your talent with us. 🙏
Love the smoked paprika twist!! Gonna definitely try this recipe out chef.. Brilliant!!
Hope you enjoy Jay!
Am going to make this the best video so far thanks again for the technique.
You’re welcome 😊
Looks yummy. I will definitely try your recipe. Thankyou.
Most welcome 😊
# 1 for all the video (recipe & presentation )
Thank you so much 🙂
So this video is amazing. Used dried herbs bc thats what I had and roasted potatoes too. Delicious!
Great recipe made this for the wife on Valentine’s Day we loved it thanks for this one
Well, I know Australia is famous for its lamb (among many other wonderful things!). And my husband and I were just talking about me trying to make a leg (or any cut) of lamb tonight at dinner. Swear! :) And Chef Joel, since every single recipe of yours is always a huge hit in our house, I am going to trust you and buy a leg this week. I will try it out and let you know! :)
And? :)
@@katherinechu4581 looks like she burned down the house 😂
That look absolutely fabulous 😋
I'm making this today!! Thank you so much!!
Production value on this is on point:) looks and sounds great:)
Cheers my friend! 👍😀
The meat looks very tasty and juicy! Thank you.
I made this, almost exactly (only difference is I subbed brown gravy for chicken stock and flour)
It was ****ing AMAZING!!! Thank you!!
This recipe was fantastic. I made it today and it was beautiful. Loved the sauce.
Glad you enjoyed it and thanks for sharing 👍😀
Simple but beautiful and delicious and nutritious dish!Thanks for sharing~
My pleasure Rie 😊
Looks amazing! I love lamb.
I am going to make this for Christmas.
Hope you enjoy
Same here. We need something special this Christmas. Hope it turns out well.
Woooow is very small word for Such A wonderful recipe Thank you chef ...very nice dish ....👌👌😋😋..Love from India 🤗
My pleasure Manisha 😊
Outstanding! Much admiration from Norfolk, Va!🤗
Thank you! 😊
Finally a lamb recipe with sauce beautiful enough to give it a try at home. Thanks for the video. Subscribed to your channel
Welcome 👍
This has to be one of the most aesthetically well done cooking videos I have ever 5:16 watched. & Lord knows I have watched many over the years ❤❤
I appreciate that! Thank you!
Omg this recipe is to die for. Used our NZ grass feed roast lamb cooked to perfection with juices running. Flavors are divine and that Red wine gravy I'm in love xx Mawahh from New Zealand ❤
Thanks for sharing Anna! ❤
You videos are a amazing! Visually stunning, takes me to a whole new universe of great cooking! Well done!
Thanks so much Rah! 😊
Simply worldclass!
Chef, I love so many of your recipes. You are my go to guy. I thought this lamb was more cooked than I like. Should I cook at a higher temperature for less time or just slow cook for less time to end up with MR. THANKS for your advice.
My gourmet palate will be happily and fully pleased with this exquisite recipe. Thank you very much Joel for this delight. 👍🏻👌🏻🤗😋❤️
My pleasure Pat 😊 Happy to please your gourmet palate 👍
Hey friend Wow superb indeed !!!!!!!! Beautiful oil can, pepper machine, spice draw and of course presentation 🤓🤓 what else 👏👏👏👏
Thank you so much 👍
It is not a recipe but a feast of perfection 😘♥️
Wow, thank you
Beautiful!!! Bravo Chef 007😉🥂👍👍
Thank you Shelly 😊
@@recipe30 you are welcome chef👍
I love how you executed the dish.
Seasoned and marinating until tomorrow. Making it for Christmas dinner. Thank you!
It looks really good. I like the smoked paprika. I added a ton of garlic too. Merry Christmas. Hope yours turns out well.
Hope you enjoy
@@recipe30 it was a hit! First time but not the last. Much appreciated 😉
@@deshonedrummond7611 Glad to hear it, cheers!
Good heavens......that was mouthwatering. Felt like eating there and there. You are just gifted with your food. All the best. Keep it up. I enjoy all you recepes.
I will be trying this recipe but I wanted to comment that I like your labeled spice/herb jars. I'm gonna be using that idea too.
Very very very close to my way of roasting a leg of lamb, and I'm so glad to see the use of Paprika in the same way I do, which I love on all roasts and stews, but I was surprised to see such low cooking temps of just 100C, as I start mine at 240C for the first 5-10 minutes then reduce the temperature to around 120C, and I'm glad to see you don't cover the joint like most other recipes, which you really do not need to do while cooking, only on resting can it be helpful, also I don't have a roasting rack, so I place it onto the onions and carrots, and this time I had to setal on dry rosemary as this close to xmiss I couldn't get my hands on any woody stalked rosemary, just one other thing I think is very important is loads of garlic!
Most recipes are only using just one or two segments where I use 2 whole bulbs, one sliced and inserted into the meat and the other crushed and sprinkled over the potatoes, and I also add green and red pepper and 3 or 4 clusters of broccoli too, and around an hour from the end I add some wild mushrooms as I love the added flavour in the gravy, but one thing I have never used is mustard, but I am going to try it this time. Love your cooking, Chef!
Thank you iron chef looks delicious
Thank you too
My family loved it! Thank you!
Glad you enjoyed it!
Love this guys work
Merci chef pour cette recette
Bienvenu Malika! 👍
Now that's lovely i will be trying that.
My goodness, what a feast! :D
Looks so posh !!! roast lamb to the highest level 😍😍😍
That is roast lamb perfection!
Very nice recipe. One little change I would make is using a brown roux instead of a white one. To get a brown roux you just let the flour-water-mixture cook until it gets to a nice brown colour, not too brown though, because it will become bitter. Have a good one
He did...
Meat looks juicy! Great job!
Simply perfection.
This recipe is fabulous
First time watching. Love the video. Can't wait to watch more. You got another subscriber out of me.
I would definitely want to eat those veggies! 😋
Tienes un 10, me encanta la receta, gracias
This makes me want to cry. The one person that enjoyed this dish with me is gone to heaven. I miss having lamb so badly.
Sorry to hear that Linda! 👍
Thank you for such a wonderful recipe. Question! What should be done if the leg of lamb that’s fresh has a naturally occurring strong smell?
Probably old lamb, hard to say without being there to smell it.