@Krono0001 that's right I have been a chef over 40 years. So yea I know what I'm talking about. A demo is far easier than explaining how it's done. This is very wrong.
@Krono0001 you want training, go to catering school. My services ain't free. This fella does a lot of things wrong...he also does a lot right too. Only the trained eye knows where he's wrong. This is a basic skill he's got very wrong.
@Ahlurglgr if you get a sharp thin knife you can cut a little pocket and push the cloves in before roasting, its a lovely way to add flavour while it cooks, you can also let your imagination run wild and add whatever you want. I push small bits of orange into duck breast before cooking and its lovely. Happy cooking.
Jeez that looks good. It's 11 at night and a lamb roast toast samo with a few crispy spuds would go down a treat right now. Its beautifully cooked too!
go to a middle eastern/Levant-Mediterranean store. best stores for meats like lamb. beef, veal and such. even chicken. but i've chosen to stop eating chicken for animal rights purposes, i've stopped turkey too. those are the easiest for me to do now. hopefully i can go all the way. but speaking of, even in the places i suggested their way of slaughtering is very humane compared to other scary companies. but yea, your best bet for good lamb is there. just look one up near you. like type in Lebanese/Turkish/Palestinian market near me and something will come up. Greek works too. so does Syrian. oh and Persian. good luck ma'am and happy holidays, Merry Christmas and Happy new Year!
also ask a butcher to give you the cuts you need. some are out on display in fridges and stuff but if you want a specific one or adjusted in a way or something, bone on/off too; they'll be happy to help and'll do it.
To both replies here, wow, do you have a problem with dogs? Let people eat what they like :/ FYI, there's still meat on the bone, some really good meat...
Here in Oz Xmas is hot. My family always does a seafood spread with Lobster and Prawns. Some Ham for those who don't like seafood. Have to say though, plenty of Northern Hemisphere transplants tell me it doesn't feel like a proper Christmas when it's 100 degrees and a pool party.
A wizard of the blade. So well rested and presented. What was the seasoning bro? And the turns ? Love how you put the full fat cuts on top to flavor the off cuts I am definitely saving this carne . I normally raise the leg and get straight into the meat , your partner must have a constant smile
This looks great!! I slow roast my leg of lamb so once done i pull the bone and all the meat slips off so slicing wouldnt work for me but id love to he abke to achieve that presentation with super tender lamb!
Same...I remove the roast & make the gravy with pan fat, flour & veg water...then place the meat atop & surround with roast veg, fork the meat apart & serve with boiled/mashed veg & steamed greens..🥰
@@zagwa634 more meat and less bone on shoulder, it's just there's more fat too, hence the need to cook it slowly. The whole point of leg (the back legs of the animal) is that it's lean (from hopping), so you should eat leg pink and slow cook shoulder.
Churr my bro just want to wish you and your partner a merry Christmas and happy new year. Enjoy watching your video's you what your talking about even what UNCLE ROGER knows 😂
chef Andy, after cutting the lamb and beginning eating are you going to start with your lamb seasoned fingers first before you eat some more of the lamb
I wish I could send this to every Dad that's going to absolutely savage the roast this Christmas, but they probably aren't the sort to take good advice.
I genuinely thought Andy was going to say: "Your leg of lamb will have two sides: this side... and that side" 😂
Lmao!! I thought the exact same thing!
Bro same 😂😂😂😂
Honestly, same
LOL
when your girlfriend makes a bad joke
Andy never fails to impress me 😊
You're easily impressed by shite. The guy has done it all wrong.
@@chrisoconnor8392alright Mr. chef, tell us how it’s done properly
@Krono0001 that's right I have been a chef over 40 years. So yea I know what I'm talking about. A demo is far easier than explaining how it's done. This is very wrong.
@@chrisoconnor8392 then please send me a video or make one yourself of the proper way of carving a leg of lamb, cause now i’m genuinely curious
@Krono0001 you want training, go to catering school. My services ain't free. This fella does a lot of things wrong...he also does a lot right too. Only the trained eye knows where he's wrong. This is a basic skill he's got very wrong.
Those chunks of garlic made my mouth water!! Beautiful as always 👍💙
how did it get there?
@@Ahlurglgr pierce the meat and push whole cloves in.
How else??
@@sandrahealey6385 I don't know, that's why I asked
@Ahlurglgr if you get a sharp thin knife you can cut a little pocket and push the cloves in before roasting, its a lovely way to add flavour while it cooks, you can also let your imagination run wild and add whatever you want. I push small bits of orange into duck breast before cooking and its lovely. Happy cooking.
@@pozziemozzie5642 huh. Sounds really nice. Thank you for the explanation
Excellent as always Chef! Especially with some extra bits on the bone for no one in particular...
Jeez that looks good. It's 11 at night and a lamb roast toast samo with a few crispy spuds would go down a treat right now.
Its beautifully cooked too!
Beautiful! I will have to try that this year. Hard to get good lamb where I live in the States. But, we survive. Happy Christmas to the whole team!
go to a middle eastern/Levant-Mediterranean store. best stores for meats like lamb. beef, veal and such. even chicken. but i've chosen to stop eating chicken for animal rights purposes, i've stopped turkey too. those are the easiest for me to do now. hopefully i can go all the way. but speaking of, even in the places i suggested their way of slaughtering is very humane compared to other scary companies. but yea, your best bet for good lamb is there. just look one up near you. like type in Lebanese/Turkish/Palestinian market near me and something will come up. Greek works too. so does Syrian. oh and Persian. good luck ma'am and happy holidays, Merry Christmas and Happy new Year!
also ask a butcher to give you the cuts you need. some are out on display in fridges and stuff but if you want a specific one or adjusted in a way or something, bone on/off too; they'll be happy to help and'll do it.
Perfect. Carved my roast lamb like this yesterday. So easy and looks so much better than the previous hack job. Love all your content Andy
Andy class as always..I'm ex butcher so cooking it easy.. selecting a leg..but this is great way to carve it👏🏼👏🏼👏🏼👏🏼👏🏼
Stone cold lamb.😂🤮
Made it look so easy
It is easy..
Thank you Andy
Carved the lamb for Xmas Dinner
Easiest I've ever done it
Merry Xmas and Happy New year to you n yours
If i was at that dinner i would ignore that plate and go straight for the bone
Thats the good shit
You think like a dog 😂
This comment was written by a dog.
To both replies here, wow, do you have a problem with dogs? Let people eat what they like :/ FYI, there's still meat on the bone, some really good meat...
I’ll fight you for it!
Bros is a hyena 😭
I'm having turkey bc my inlaws don't really like to mix up things but i'd love to have that leg of lamb on our xmas table, looks beyond delicious
Here in Oz Xmas is hot. My family always does a seafood spread with Lobster and Prawns. Some Ham for those who don't like seafood. Have to say though, plenty of Northern Hemisphere transplants tell me it doesn't feel like a proper Christmas when it's 100 degrees and a pool party.
Thank you im doing a leg of lamb this christmas for the first time, much needed information there 😂😂❤
We love your segments !
Andy, you teach us all so much! Thank you!
A wizard of the blade. So well rested and presented. What was the seasoning bro? And the turns ? Love how you put the full fat cuts on top to flavor the off cuts I am definitely saving this carne . I normally raise the leg and get straight into the meat , your partner must have a constant smile
This looks great!! I slow roast my leg of lamb so once done i pull the bone and all the meat slips off so slicing wouldnt work for me but id love to he abke to achieve that presentation with super tender lamb!
Same...I remove the roast & make the gravy with pan fat, flour & veg water...then place the meat atop & surround with roast veg, fork the meat apart & serve with boiled/mashed veg & steamed greens..🥰
Yum for both comments 😊
No point in getting leg if you slow roast it. Get shoulder.
@@edpaterson3529 not a fan of shoulder, like the amount of meat on the leg and how it's just one long bone and that's it
@@zagwa634 more meat and less bone on shoulder, it's just there's more fat too, hence the need to cook it slowly. The whole point of leg (the back legs of the animal) is that it's lean (from hopping), so you should eat leg pink and slow cook shoulder.
Hey man your doing well keep up the good work 😊
Lovely😊😊😊
You are awesome ! And humble and a genius. Keep going
What a great way to carve and present the joint. 🎉🎉🎉
Beautifully done😊
🐑 Looks so good! 😋 Thanks, Andy!
That looks AWESOME ❤
Churr my bro just want to wish you and your partner a merry Christmas and happy new year. Enjoy watching your video's you what your talking about even what UNCLE ROGER knows 😂
Thanks for that tip, I was contemplating getting a boneless lamb. But watching this, I think I got it and should be able to carve it myself 😅
This looks so yummy, I want some NOW
Thank you, Chef. Looks absolutely delicious. Perfectly cooked ❤
I have had roast lamb every Christmas for 56 years. Can't wait!
The sound 🤤 how good is the setup 😂
Carve!? Oh no! Thats mine and I eat off the bone....everyone else gets chitterlings! 😊🙏
For our Easter Thanksgiving and Christmas lamb is the best
Lamb with mint sauce is divine ❤
Those knifes are looking sharp 👌
It looks delicious.
I rarely leave comments, yet you are definitely my new favorite chef. Thanks, and keep up the great work!
Looks amazing!
I always liked larding the leg with dried peach slices
Where do you work? I wanna come try your food. It all looks so good!!
Gosh that looks lovely! Recipe coming soon?
It looks so good ❤, i wish i liked roast lamb leg. 😢
Looks fantastic.
Lamb is soo delicious if you cook it right👍👍👍👍👍👍👍👍👍👍👍
Prep is everything. Remove any silver skin as that imparts a bad taste
how many thumbs up you going to give
Yummy 😋🤤
Happy Christmas DEARCHEF ANDY AND DEAR MRS. ANDY HAPPY BLESSED NEWYEAR JOY HAPPINESS PROTECTION 🎉❤😂🎉❤🎉❤
Thank you 🙏 Chef.
Looks amazing, chef
personally.. roast leg of Lamb or Steak!
if cooked well....i really really couldn't tell you what is my favourite.
absolutely delicious ❤
Beautiful. Love lamb. But wouldn’t it be cold by now?
And that's what's cooking at my house for New Year's, can't wait😋
chef Andy, after cutting the lamb and beginning eating are you going to start with your lamb seasoned fingers first before you eat some more of the lamb
That looks delicious, with some mint sauce ..yumm
Yumm and the garlic in the meat too 😍
Just in time for Christmas!
Not a fan of lamb, but thats look incredible. Mouth is watering just from looking at it.
Exactly how I was taught by my mother. But you have missed off the bit when I sneaked back into the kitchen to chew the bone!
I wish I could send this to every Dad that's going to absolutely savage the roast this Christmas, but they probably aren't the sort to take good advice.
Not me, pink and bloody
I've heard ASDA is opening a finance office in some stores to provide loan terms and deposits guarantees for people who want to buy a leg of lamb
That is a thing of beauty!
Perfect for Christmas lunch!!
Nice lamb, I see you stuffed it with garlic, man after my own heart.
That looks great
Im gonna get myself a nice leg of lamb after watching this. Looks delicious.
Look at those garlic cloves! Yum!!! It’s a bit overcooked though. I like my lamb medium rare to medium.
My mum made lamb for Christmas dinner today, cant beat mums dinner
Lamb is the star ov the show,,,a leg of lamb like Andy's is $60.00 very expensive in Hobart Tasmania Australia ❤❤❤❤😂😂
Where are you shopping, are they like double legged like the customers heads?
$12.00 a kg at the rippoff chains in Victoria. December 2024.
Wow this guy rules new big fan
Thanks❤
I have never had lamb. I would like one of the pieces with the browned bits please.
Delicious
Damn that looks good.
Love it brother
Christmas is really already here 🎉
Kitchen tips with Andyyyy 🎶
I break and fold the Knuckle before roasting, it is the cooks treat and the best tasting and texture lamb you will ever have :)
That sound 🤤
I thought for a second you were gonna say "it has 2 sides, this side and that side"
Andi, come to Norway, and I'll show you how we do it here!
I think only Aussies and Kiwis will truly appreciate this.
Note the small jug of mint sauce at the start.
One word: Yummy xx
Yum! What time does service start ?
never, like the return of Jesus. and you eat at church? do you know a place called a house? and a kitchen/dining room?
Do you take the gland out before roasting? Just curious
Love this, but when I smoke a leg of lamb it falls off no need to slice
Merry Christmas in advance everyone ❤❤❤
What does merry mean?
"Leg of lamb, Andy's favorite dish!" (From the Andy Griffith Show, I thought the coincidence was funny)
Honeslty most of my cooking ideas came from you. Thank you, beacuse if you I have such a deep love for cooking
Wish I could afford it❤❤
So many houses I have been in have kitchen knives that are as blunt as the spoons.
You gotta love the Australian accent, right mate?! 😉
So if this is my plate, are you just not eating? Either way, passes the mint sauce & gravy pronto!!
Australians just sound happy
okay that looks delicious but did anyone else think there was a squished spider stuck to it for a second?
Since when do you slice meat with the grain? 🤯
is this same cut used for gyros
So you basically carve meat off it?
Love my Lamb!!
Thank you my dear
Brilliant
Yum
I literally bought two today aswel half price atm in Britain 😂👊🏾