im from wales but now live in crete. the food and style of cooking here is truly amazing, however i miss the wonderful produce that we have in the uk as its genuinely some of the best in the world. in crete we eat whats in season and i think thats the main reason the food is so tasty (and its all local). i really wish we had the same ethics in the uk cos we can more than hold our own on the international stage we just need to celebrate it more. much love to all from crete
Wow wow wow. Top man Tom. Made this and my wife is Cypriot and we stay in Cyprus and she said this was the best thing she has ever eating and i agree. It was so good. All my 500ml of fluid disappeared right enough but i just added 500ml more and scarped the bottom of the roasting dish. This is a staple in the house now. Thanks Tom.
I love shoulder of Lamb. At prep time I use a thin bladed (boning Knife) to separate the shoulder blade bone from the meat, all around and then pack in several garlic cloves into the space between the bone and the meat. Of course the meat shrinks back leaving the blade sticking out. As a bit of theater at carving at the table, take a clean tea towel to hold the meat and hold and twist the bone and it will come free of the joint. Then the shoulder can be cut downwards into half inch thick slices. Almost like a steak.
Made this last weekend. Yes, it takes a bit of time, but it is so easy to do and requires very little work considering the flavour it delivers. I'll be making it again for definite - the only thing I'd change is I'd leave out the second lemon - maybe it was the lemons I used but it was a wee bit dominant in the finished gravy. Give this a go, you won't be disappointed.
Wow. Yes it looks dry but I cooked this and halved the meat quantity and did likewise with the veggies. It was superb although I restricted the fourth hour foil off portion to 35 mins. Really delicious and perfect. Resting the meat is vital. I’ll follow Tom’s recipes because he’s the best.
I am so glad I found you on TH-cam. I was drip fed on Broadcast TV Cooking Channels but now I can enjoy your inspiration whenever I want (which is usually about meal times ;-)) I have several of your books and revel in their receipts. You are looking very svelte these days so kudos to your courage to change everything but your fabulous talent for cooking and educating the rest of us. Cheers!
Got to love it when the recipe in the video doesn’t match up with the printed recipe accompanying it. Only one lemon, no bay leaves? Big differences. I’m going to try it tonight. Hopefully it works out
Hi, I hail from the same part of the world, though Cheltenham (its almost Gloucester - just less civilised). I love the way you cook, you emphasise the passion and the senses like no other. Pity we don't see more of you. All your cooking is a celebration of food, especially from the gorgeous foods of the UK, and as you say, not complicated.
Hi Tom. Iv been going to a church every Tuesday for a drop in, and this week we had your pork belly Ragu. " Lush by you Tom kerridge " it was amazing! Thanks so much for your generosity. I can't wait to go next week.🤓🙏
If you haven't used this method before.... don't waste another shoulder doing any other way. It's Lamb shoulder but like nothing else you have had before. It's probably my 10th this way and it's just perfect. Thanks TK
Oh WOW I discovered Tom Kerridge recently and am so inspired... didn't realise this was a cooked salad with halloumi rather than feta - SO good! Love it
Wow! Definitely on the (urgent) to do list!! And the bit where you put it back in the oven for the final hour, look at the camera don't say anything but just rub your tummy!! Perfect and made me lol, thanks @cheftomkerridge
Going to make this in couple of days can't wait.. You mentioned on your description to cover up with foil but you never used foil in the video.. Is it necessary or you can leave it out.
I'm making this tomorrow too. I think because it's being cooked over 2hrs hours at a lower temperature it won't dry out without the foil. I will be making the roast alongside green vegetables and roast potatoes 😋
@@moonshine68 eek I don't know what to do now lol I just put it the oven ...drats I forgot the chicken stock. ...will be back 🤣😂 *** I've added the stock and covered it now with foil ...fingers crossed. Hope yours turns out delicious too . Happy Easter !
Leg is a much leaner cut of lamb so the cooking time and temperature is different. Shoulder is the low and slow cut of the two. So to answer your question, this method for a lamb leg wouldn’t work.
My pet hate is dry meat. The way that I think is that roasting for an hour or more must take moisture out. I now never roast meat joints. I always cook them covered in water. I par boil carrots, potatoes, swede or whatever and use that liquid in a large casserole dish together with a part onion, herbs, lemon or whatever and gently simmer. A very large chicken takes about 1.5 hours; a shoulder of lamb about 2 hours but the beauty is that, if you leave it for longer, it doesn’t overcook and go dry. Downsides? If you want crackling, you can cook so far on the joint but then cut off the crackling and roast that; you don’t get that caramelised look on the outside but you can fake it with a kitchen blowtorch for a few seconds. Try it and see for yourself.
Horses for courses. Good quality meat with a decent amount of fat won’t go dry. He roasted it in stock to keep the moisture too so covered all angles. I’m sure it was gorgeous.
@@bizbizley im not doubting the expertise of TK and, truthfully, roasting in stock is not that much different from my preferred method. You’re absolutely right about the fat content although fatty meat is still frowned upon by many. We eat a lot of chicken and therefore, fat is in short supply.
@@ChefTomKerridge It was the longest wait ever, but worth it! I was kind of surprised the neighbours didn"t knock on the door to see what was in the oven. It was the first shoulder of lamb I ever cooked. But not the last! Thank you for sharing the recipy
I'd be interested to know the size of that shoulder. I'm guessing in terms of cooking time, you'd reduce accordingly depending on the size/weight? It looks sensational and I'm definitely going to give it a go!
Hi chef, I’m using this recipe with a oven that isn’t fan assisted, should I be cooking the lamb at a higher temperature (180 instead of 160) ( 210 instead on 190) ? Many thanks
If I could crawl down the lens, I'd be there right now, wild horses couldn't stop me. Is there a reason why this channel isn't on the TV?. Kicking myself for not seeing this when it was posted, better late than never though. Luckily we have a superb high street butcher, so lamb shoulder it is for the weekend. Happily eat that caveman style straight from the roasting tin. What beers do you serve in your boozers/ restaurant to go with this. Sorry about the long message, you bowled me over with this one.
Love Tom but if he’d covered the meat with foils for the first 3 hours and then removed for the last hour on a higher heat, they meat wouldn’t dry out so much.
Tzatziki is the Greek word for Jajik, taken from the Ottoman times, just like Dolmades/Dolma. Hence the word itself uses the dipthong 'tz' to create the sound as it is not a natural Greek sound. Having lived in Greece, (Athens and Halkidiki), and Cyprus (North and South), I can say with confidence that the 2 dishes are made in many subtlely different ways in Greece, Turkey and throughout the Persian world. Dill and mint are interchangeable, as is the consistency of the cucumber. Agree 100% about shitloads of garlic though!
It looks a bit dry. I saw other video where they cook it for 3h in total only and not 3+1. And lower temperature and the most important covered and sealed to maintain the juices in.
I’m sorry, are you commenting and pointing out “other recipes are available” or are you actually trying to call out and school a multiple Michelin Star award winning chef and all round solid gold legend of a man?!?!?!!! (Yes before you ask I have met him a couple of times as he is one of the legends involved in pub in the park gigs and dine and disco shows for charity where artists I work for have performed.)
@@kevansnuggs5482 Whoever he is, there are better ways to cook. Even Michelin Chefs can not cook ALL in the best way. They don't have super-powers or the absolute truth. They are not goodness and they should be open to improve as we are all. :) If you are not able to understand that, maybe it's a faith block out eyes and mind case.: open-mind always will over go above the old closed-box believers. There always improvements possibilities. If not humanity would end it's evolution. Accept that his receipt is not the best, doesn't meant he can not cook very well other recipes.
almost everyone on TH-cam use foil from start when roasting this long.. How come the stock doesn't boil away? All other youtube lamb shoulder recepies are.. two ways you can go wrong; to short time and not covering in foil. I don't want to buy lamb and FIU...
Don't cut the lamb it dries it out and also don't add chicken stick it changs the flavour roo much just a bit of water with lemons and cover the lamb it will cook better that wat with the flavour of its fat locked in Truth me I'm greek lol
im from wales but now live in crete. the food and style of cooking here is truly amazing, however i miss the wonderful produce that we have in the uk as its genuinely some of the best in the world. in crete we eat whats in season and i think thats the main reason the food is so tasty (and its all local). i really wish we had the same ethics in the uk cos we can more than hold our own on the international stage we just need to celebrate it more. much love to all from crete
WHAT A BEAUTIFUL DELIGHT TO LOOK AT, THANKS FOR SHARING THE VIDEO🎨🎨🎨😋😋😋😋😋🌏👏🏾👏🏾👏🏾👏🏾👏🏾👏🏾☘️☘️☘️☘️☘️🍸🍸🍸🍸🍸🍸🍸
Wow wow wow. Top man Tom. Made this and my wife is Cypriot and we stay in Cyprus and she said this was the best thing she has ever eating and i agree. It was so good. All my 500ml of fluid disappeared right enough but i just added 500ml more and scarped the bottom of the roasting dish. This is a staple in the house now. Thanks Tom.
I love shoulder of Lamb. At prep time I use a thin bladed (boning Knife) to separate the shoulder blade bone from the meat, all around and then pack in several garlic cloves into the space between the bone and the meat. Of course the meat shrinks back leaving the blade sticking out. As a bit of theater at carving at the table, take a clean tea towel to hold the meat and hold and twist the bone and it will come free of the joint. Then the shoulder can be cut downwards into half inch thick slices. Almost like a steak.
Made this last weekend. Yes, it takes a bit of time, but it is so easy to do and requires very little work considering the flavour it delivers. I'll be making it again for definite - the only thing I'd change is I'd leave out the second lemon - maybe it was the lemons I used but it was a wee bit dominant in the finished gravy. Give this a go, you won't be disappointed.
Made this today for Easter Sunday dinner. Absolutely delicious - family really enjoyed it. The halloumi is inspired. Thanks Tom xx
How did it go Pirate?🙌
@@ChefTomKerridge it was amazing. I’ve shared the recipe with several friends and will definitely make it again 😁 thanks for a great recipe 🙌🏻
Wow. Yes it looks dry but I cooked this and halved the meat quantity and did likewise with the veggies. It was superb although I restricted the fourth hour foil off portion to 35 mins. Really delicious and perfect. Resting the meat is vital. I’ll follow Tom’s recipes because he’s the best.
I am so glad I found you on TH-cam. I was drip fed on Broadcast TV Cooking Channels but now I can enjoy your inspiration whenever I want (which is usually about meal times ;-)) I have several of your books and revel in their receipts. You are looking very svelte these days so kudos to your courage to change everything but your fabulous talent for cooking and educating the rest of us. Cheers!
My son in law has just cooked this for me on Mother’s Day!!! It was amazing….
Thank you for your lovely compliment. I hope my recipe was able to help you in your cooking.
Wow,Wow!Tom that meal looks scrumptious . I am definetly going to try and recreate your recipe for my family -thank you.
Got to love it when the recipe in the video doesn’t match up with the printed recipe accompanying it. Only one lemon, no bay leaves? Big differences. I’m going to try it tonight. Hopefully it works out
Tried it. Perfect! Its not dry. Its juicy and just perfect.
Hi, I hail from the same part of the world, though Cheltenham (its almost Gloucester - just less civilised). I love the way you cook, you emphasise the passion and the senses like no other. Pity we don't see more of you. All your cooking is a celebration of food, especially from the gorgeous foods of the UK, and as you say, not complicated.
Nice execution. You are now an honorary Greek!
Hi Tom. Iv been going to a church every Tuesday for a drop in, and this week we had your pork belly Ragu.
" Lush by you Tom kerridge " it was amazing!
Thanks so much for your generosity. I can't wait to go next week.🤓🙏
Glad to hear you enjoyed it!
Looks great. Gonna try this this weekend
If you haven't used this method before.... don't waste another shoulder doing any other way. It's Lamb shoulder but like nothing else you have had before. It's probably my 10th this way and it's just perfect. Thanks TK
OK, I got everything I need in this video, tomorrow I will cook it, try my best 👌 at least thank you Tom, amazing how you easy it seems 😊
I was going to do your lamb shoulder with Boulanger potatoes this Sunday. Having a right Dalai Lama now.
what an absolutely incredible recipe. I'm drooling over this. I'm so excited to try it out
I think this has to be the most amazing lamb shoulder on the planet.
Thank you for your lovely compliment. I hope my recipe was able to help you in your cooking.
Man that’s looks delicious! 😋 Definitely will cook it just with one change, no mint for me;)
My lamb shoulder is on. Cheers Tom!
Giving this a go on the Big Green Egg for Easter Sunday, will report back.
How did it go?🧐
MOT lad gonna smash it this season! Boom
Made this last weekend went down well
looks amazing, gonna cook this for my clients
Stunning Big Man.
Oh WOW I discovered Tom Kerridge recently and am so inspired... didn't realise this was a cooked salad with halloumi rather than feta - SO good! Love it
Baking Halloumi with meat, never seen that before nice idea.
It's so good! Hope you enjoy making it
Hiya Tom...love Greek style recipe you have shared with us...your oven temperature guides are on fan assist or no fan please?
Looks amazing 😻 how long would a half shoulder of lamb take to cook?
Made this today and it was amazing, I will certainly be making this again.
So great to see you in shape sir! Keep up the beautiful cooking and healthy lifestyle… what an inspiring turn around❤️😎
Compared to other recipes, this is not covered. I've never cooked lamb without covering and believed it would be dry otherwise. Please advise?
Agreed
BBQ cooking show is amazing, I love it!
Gotta say that looks lovely.
Wow! Definitely on the (urgent) to do list!! And the bit where you put it back in the oven for the final hour, look at the camera don't say anything but just rub your tummy!! Perfect and made me lol, thanks @cheftomkerridge
🤣🤣Give it a go Pirate!👍
Thanks for the recipe; just put it in the oven now !
Goods delicious, what happened to the lemon chunks when it was removed after three hours please
They just stay in the bottom of the pan mate👍
@@ChefTomKerridge Thank you for replying Chef
If I wanted to make it in the slow cooker how long would it translate to on low & slow mode? 7-8 hours?
Incredible flavour when I mead this yesterday. On another note what digital oven are you using in this video? Cheers 🏴☠️
Going to make this in couple of days can't wait.. You mentioned on your description to cover up with foil but you never used foil in the video.. Is it necessary or you can leave it out.
Hi Tom, I’m going to try this this week, would you ever cook it covered in a large casserole dish or leave it open?
awesome mate going to make it !!
No need to cover with foil Tom, to prevent it drying out? Cooking this tomorrow ....
I'm making this tomorrow too. I think because it's being cooked over 2hrs hours at a lower temperature it won't dry out without the foil.
I will be making the roast alongside green vegetables and roast potatoes 😋
@@JennysAsmrFun Yes, I’m sure it will be OK - I trust Tom. Good luck !
Actually, in the written method it DOES say cover with foil !
@@moonshine68 eek I don't know what to do now lol I just put it the oven ...drats I forgot the chicken stock. ...will be back 🤣😂
*** I've added the stock and covered it now with foil ...fingers crossed.
Hope yours turns out delicious too .
Happy Easter !
Your kitchen is beautiful
Thank you so much 😊
Thank You Chef !
Should I use lÁmb stock? I have some in here that need to be use but I don’t want to change your recipe
Looks absolutely delicious, Tom! I've got a leg of lamb in the freezer...would this work instead of shoulder?
Leg is a much leaner cut of lamb so the cooking time and temperature is different. Shoulder is the low and slow cut of the two. So to answer your question, this method for a lamb leg wouldn’t work.
My pet hate is dry meat. The way that I think is that roasting for an hour or more must take moisture out. I now never roast meat joints. I always cook them covered in water. I par boil carrots, potatoes, swede or whatever and use that liquid in a large casserole dish together with a part onion, herbs, lemon or whatever and gently simmer. A very large chicken takes about 1.5 hours; a shoulder of lamb about 2 hours but the beauty is that, if you leave it for longer, it doesn’t overcook and go dry. Downsides? If you want crackling, you can cook so far on the joint but then cut off the crackling and roast that; you don’t get that caramelised look on the outside but you can fake it with a kitchen blowtorch for a few seconds. Try it and see for yourself.
Horses for courses. Good quality meat with a decent amount of fat won’t go dry. He roasted it in stock to keep the moisture too so covered all angles. I’m sure it was gorgeous.
@@bizbizley im not doubting the expertise of TK and, truthfully, roasting in stock is not that much different from my preferred method. You’re absolutely right about the fat content although fatty meat is still frowned upon by many. We eat a lot of chicken and therefore, fat is in short supply.
It is in the oven now for about 10 minutes and already I want to eat it! The whole house smells amazing!
Hope you managed to hold on til it was done 😂
@@ChefTomKerridge It was the longest wait ever, but worth it! I was kind of surprised the neighbours didn"t knock on the door to see what was in the oven. It was the first shoulder of lamb I ever cooked. But not the last! Thank you for sharing the recipy
Without lemon 🍋 this dish willl be great !!
When your temp is at 160 is that Celsius? Just want to make sure, thanks.
So should this be covered or not covered by foil?
Tom was this oven with a fan. or without cheers mate
Liked Tom then I saw him on the great British menu, turned from a guy you want to hang out with to Simon cowell of the reality chef shows
I'd be interested to know the size of that shoulder. I'm guessing in terms of cooking time, you'd reduce accordingly depending on the size/weight?
It looks sensational and I'm definitely going to give it a go!
Ive noticed the written recipe in the description says to cover with foil for the initial cooking, but the video doesn't. Which is it?
Really nice
Yummy
Lucky me found u today Vola 🎉
why do I never put halloumi in the oven? I always fry it in a dry pan or BBQ it.... well that's all about to change
Looks absolutely delicious Tom 👍 excellent
awesome
Hi chef, I’m using this recipe with a oven that isn’t fan assisted, should I be cooking the lamb at a higher temperature (180 instead of 160) ( 210 instead on 190) ? Many thanks
Yes, exactly! Enjoy👍
@@ChefTomKerridge Hi Tom, do we cover with foil or not? The written recipe says yes but the video shows otherwise. Thanks.
If I could crawl down the lens, I'd be there right now, wild horses couldn't stop me. Is there a reason why this channel isn't on the TV?. Kicking myself for not seeing this when it was posted, better late than never though. Luckily we have a superb high street butcher, so lamb shoulder it is for the weekend. Happily eat that caveman style straight from the roasting tin. What beers do you serve in your boozers/ restaurant to go with this. Sorry about the long message, you bowled me over with this one.
🤣🤣👏 Agreed Gary, a great cut of meat is very important🙌
I noticed you put it in without foil but the written recipe says cover with foil?
That’s an incredible recipe. I will do this.
4 hrs oven sounds like energy friendly dish
Did you use a boneless shoulder here?
I'm surprised he didn't cover the lamb. It must be dry after three hours in the oven.
I swear i seen this guy on tv a long time ago
Subscribed 👍🏼👍🏼👍🏼
just doing this with local Twyford/berks grown lamb, cant wait for it to come out of the oven, local chef, local lamb ,local about to eat it
I was going to subscribe, but it looks like you’ve not posted anything in over a year! 😏 I’m going to give this lamb recipe a go though 😋
How’d it turn out?
A drizzle of Olive Oil? Try half a cup.
The recipe says cover with foil before putting it in the oven for 3 hours. Why didn't Tom follow the recipe?
omg nom nom
I have tried this dish and believe me it looks and tastes absolutely 💯 Amazing thank you.
It looks delicious, except for the green olives.
Love Tom but if he’d covered the meat with foils for the first 3 hours and then removed for the last hour on a higher heat, they meat wouldn’t dry out so much.
Did the lamb look a little dry?
Great efford sir, as a greek i am fully accustomed to this taste, but that does not look like a greek salad, no offense.
Tzatziki is not meant to be made with mint!!!!! Its to be made with dill and a shitload of garlic
Tzatziki is the Greek word for Jajik, taken from the Ottoman times, just like Dolmades/Dolma. Hence the word itself uses the dipthong 'tz' to create the sound as it is not a natural Greek sound. Having lived in Greece, (Athens and Halkidiki), and Cyprus (North and South), I can say with confidence that the 2 dishes are made in many subtlely different ways in Greece, Turkey and throughout the Persian world. Dill and mint are interchangeable, as is the consistency of the cucumber. Agree 100% about shitloads of garlic though!
🤤🤤🤤🤤👌🏼
I love Tom. I love listening to his passion. Why you put this god awful soundtrack in the background is anyone's guess. Really spoils the video.
Half kilo of spuds would be blinding too, soak up that shoulder fat. 🤤
I find shoulder of lamb to be quite fatty but dry at the same time whenever I cook it. Obviously I’m no Tom Kerridge though.
It looks a bit dry. I saw other video where they cook it for 3h in total only and not 3+1. And lower temperature and the most important covered and sealed to maintain the juices in.
I’m sorry, are you commenting and pointing out “other recipes are available” or are you actually trying to call out and school a multiple Michelin Star award winning chef and all round solid gold legend of a man?!?!?!!! (Yes before you ask I have met him a couple of times as he is one of the legends involved in pub in the park gigs and dine and disco shows for charity where artists I work for have performed.)
@@kevansnuggs5482 Whoever he is, there are better ways to cook. Even Michelin Chefs can not cook ALL in the best way. They don't have super-powers or the absolute truth. They are not goodness and they should be open to improve as we are all. :) If you are not able to understand that, maybe it's a faith block out eyes and mind case.: open-mind always will over go above the old closed-box believers. There always improvements possibilities. If not humanity would end it's evolution. Accept that his receipt is not the best, doesn't meant he can not cook very well other recipes.
@@christianad5358 you must me related to Escoffier, with 40 years cheffing experience to be able to pass such judgements.
That wasn’t a pinch of salt it was a handful!
Anything like the rest of his prices probably £500 per portion
Looks dry mate
Faceți traducerea și în limba română ca să înțelegem și noi despre ce e vorba
Did someone wind you up
Thank you for your lovely compliment. I hope my recipe was able to help you in your cooking.
Should I of covered with foil!? Watched vid no foil. Read description foil! I'll be gutted if I've fucked this up 😥
It works either way! The foil just stops the outside of the lamb getting as dark in colour. All depends how you like it.
almost everyone on TH-cam use foil from start when roasting this long.. How come the stock doesn't boil away? All other youtube lamb shoulder recepies are.. two ways you can go wrong; to short time and not covering in foil.
I don't want to buy lamb and FIU...
Aye much would you charge for that £70 fly man
Bet that joint cost about £40
Lush
Don't cut the lamb it dries it out and also don't add chicken stick it changs the flavour roo much just a bit of water with lemons and cover the lamb it will cook better that wat with the flavour of its fat locked in
Truth me I'm greek lol