"In a grim future, the Lamb Sauce is the rarest and the most valuable resource!" Footage of warlord Immortan Marco devouring lamb sauce with a spoon straight from a tank wagon.
@@centralprocessingunit2564 let a fellow American fill you in: Knorr is the brand-name of stock pod he uses. Don't feel bad for missing the joke. It isn't *remotely* funny.
@@advancelast1740 There is the American English version, "flavor," as well as the British English version, "flavour." Both usages are correct so technically, he or she is correct.
It's so much more calm and relaxing watching this guy cook than Gordam. No crazy music. No intense speed. Just taking your sweet time to cook while enjoying the moment.
I love this one because he has so many other videos he's done, but this is clearly like the 10th one of the day. In other videos he's like, "I always use knorr stock cubes because it gives it that kick. Its much better than salt and pepper because it doesn't fall of, and it really makes the flavor better." This video: "As always, make a paste." as he throws the stock cubes on the table and scoffs haha.
And he slips up and says "what we're gonna make THIS MORNING"... indicating he's been on an all-night paste and clip bender. Happily, generous amounts of cube are preventing the dry heaves one might normally expect from early morning exposure to the smell of roasting lamb.
They're both enormously fat women. Imagine our ancestors poncing about with tomatoes and herbs. You might as well wear a dress and call yourself Susan.
And you know?..... if were honest with ourselves.... we don't want a winey glass of wine. Knorr cube makes all the difference... approx, as many as you wish.
If Knorr offered me thousands and thousands of pounds to endorse their product then I would take it too. Making some extra money from doing something like this doesn't change the fact that he is probably the best chef in the country (first British chef to win 3 Michelin stars don't forget)
He knows that discarding the fat or boiling those roasting juices would ruin them- therefore he adds them at the end. The resulting sauce is broken but has 10X the flavor of a classic French style sauce where you would remove all of the fat/ sediment. This is cooking wisdom.
I've made this twice now. We can't get the lamb cube here where I live so I substitute it for a beef one. The 1st one I made in a dutch oven and overcooked it a bit, but I nailed it the 2nd time. I use Knorr cubes with all types of recipes now, and they really do enhance a dishes flavor. Thanks chef!
@@dexteraguirre2814 Yeah we can only get beef and chicken cubes and stock pot. Lamb is not very big in the USA unless your Greek. I don't know anyone who eats it actually. Except me of course 😃
He is like a roomie who is passionate about cooking but dont take himself too seriously and doesn't act like a chef. As Marco always says - Its about eating.
not snooty, not a clown, a man who for years labored at the heat of a stove refining his craft. love to be able to sit this guy in my kitchen and make him a bite to eat.
Marco. What a legend. Funny there isn't any comments about him double dipping with the spoon. Marco's palate is a precision kitchen instrument. The temp of the sauce would kill anything in it, Marco can taste any dish he would prepare for me - no question.
@@Marc1996L he was the youngest at the time in 1994 he held the record by getting three stars at the age of 32 and he held the record for a while before Massimiliano Alajmo got his third star at the age of 28 in 2002.
Leave the guy alone people.world class chef a true master of his art.done it all and more.if he wants to make millions selling stock pots leave him too it.had to work his ass off to own his home.now gets paid millions to cook in his kitchen.i know what I'd rather do at his age.
This is an advertisement for Knorr stock cubes. Raymond Blanc has a great recipe for lamb shoulder, no stock cubes in sight. I've made it a few times for Christmas Day dinner. Fantastic.
Special Tip : crush the stock cube whilst it's still in the paper packaging. It's paid product placement at its best but of course no-one is forcing you to watch it.
Idk why people hate on him for sticking to a brand. Most chefs sell themselves off on some brand- most home chefs I know use Knorr, it's a good brand for stock. I don't see the problem.
Wow. Great to know I have done very similar without seeing this. What I mean is, roast lamb with garlic, rosemary and tomatoes is a winning combination. Glad he has not wasted the oil and fats like some might. This is a banquet dish you could do for yourself while the wife's away or simply with a friend. I have done both and recommend. Serve always with watercress and redcurrent.
Chef White committed a cardinal sin of food prep. He twice dunked the spoon into the pan of meat juices, after tasting it. One should never reinsert an eating utencil back into the food once it’s been in your mouth!
"When you cook a steak perfectly, you don't need a sauce" Exactly! Every time I cook New York strip steak for me and my family, no one ever goes for the A1 Steak Sauce, never. Even though i make sure to put it on the table every time. But they Never use the steak sauce. Because when I plate the steak, i use the natural resting juices, cut with just a bit of olive oil, and its the most flavorful sauce you could ever have. And you don't even make it, it comes from the steak.
As always one cube...olive oil....add it to everything....bowl of ice cream -one cube, two fried eggs - one cube, leg of lamb - one cube, glass of wine - one cube. The secret to great cooking is ONE CUBE! 😂
This guy is authentic. Doesn’t make up his things like Ramsey or Oliver , he’s way better than them I think his food way delicious than them too , the two others are just pushed forward through the media for some reason, this guy isn’t
There should be a warning on this…the amount of olive oil is astonishing, however I continued to the letter. Garlic, shallots, rosemary, thyme, etc etc, the aroma permeated the home. It was smelling yummy. Did the gravy to the letter, and had to bolt for the toilet. The richness of that gravy, and the copious amounts of olive oil, had my arse stuck to the toilet bowl till I was loosing the blood in my legs. At one stage I had to call out for help. Anyway. I’m writing this whilst waiting on an oil change on my Fuckin arse. Marco you naughty boy.
He is not emotionless no as a matter of fact he is very concentrated in his doing I know the body language from my mum in the kitchen but as soon she finished she is the funny and lovely woman every one loves deeply and I think it is the same case here we don't know him as family members we don't know him period
mark totton the problem is that he sold out his high standards for extra cash. This guy is one of the faces of master chef so I doubt money is an issue
@mark totton So what, it takes a lot of time. Stock is reallly frackin easy to make. Put a bunch crap in a stockpot, fill er up with water and just let it simmer... Its not like its incredibly needy and needs you to baby sit it. Why is the time thing even an excuse? Its not like dough where you gotta proof it 40 times and knead and this and that.
Thank you for show lamb cook, Before I can fall to cook it. I just try to cook beef but every people like to cook it not seem. Prefect for but... So I like you do sir you made everything it easy 😊🙏🏻
I’m definitely with Mr. White on the subject of gravy: taking the time after the meat is roasted to produce a succulent sauce by utilizing the leftover juices and various run-offs just totally makes all the difference in the world. The store-bought, jarred products are so awful to me, as a long time connoisseur of sauces and gravies. They’re so thick and heavy, yet almost completely flavorless but absolutely packed with sodium; I just don’t get it. Personally, I always use a little bit of wine -typically whatever I’d be drinking with the meat- and reduce it to create another element in the flavor profile. To me it’s sort of become obligatory because it just enhances the taste of the sauce so much.
![บุษบา - เมนทอล [Official MV]](http://i.ytimg.com/vi/IGnWPokSEis/mqdefault.jpg)
He pulls out the stock cubes like a cigarette in a pack 😂😂
He probably smokes stock cubes! Finely powdered into his joint of choice...
Money
@@johnsmit3573 it basically is money.
@@crisisjack it's sad but perhaps necessary for him. But it definately turns me off Knorr products of any kind.
And he doesn't even smoke...lol
Legend has it, Marco’s constant tasting is the reason why there was no lamb sauce.
He secretly torments Ramsey in the kitchen, hiding in the cupboards drinking their sauces while they aren't looking
"In a grim future, the Lamb Sauce is the rarest and the most valuable resource!"
Footage of warlord Immortan Marco devouring lamb sauce with a spoon straight from a tank wagon.
@@epicaramemodama
🤣🤣🤣
lamb roasting juice, not sauce. dammit. You failed. Watch again. Your choice.
@@MegaWebsters calm down boi
‘He taught Knorrdon Ramsey’
I am envious of your comment.
He did actually l think He and Ramsey have a.fued
I dont get the joke
@@centralprocessingunit2564 you must be American
@@centralprocessingunit2564 let a fellow American fill you in: Knorr is the brand-name of stock pod he uses. Don't feel bad for missing the joke. It isn't *remotely* funny.
I slice the stock cubes and serve them with mayonaise as entree
No you don't.
Maxi Boy
You got me, I actually don’t slice them but eat them right out if the package
@@john_mckinney someday you will streamline everything and either inject cubes with olive oil, or just snort the crushed cubes.
lol!!!!🤣
You shouldve use mayonnaise flavor cube instead of mayonnaise itself
I don’t know why but I got this strange feeling that Marco prefers juices over a heavy sauce or gravy
He has actually said he prefers his gravy fairly thin
Lmao didnt marco say that himself, geez people commenting like they detectives here
@@jincjin8700 he said it more than once then everyone makes comments like this.
It’s your choice
Lamb sauce?
This guy drinks boiling gravy like his tongue was made out of Teflon.
@@bootyshakinpapa well it's just for show or for himself. I think he wouldn't do that in his restaurants.. well I hope he doesn't
@MrOnionCock 🤮
@@bootyshakinpapa I can confirm that everyone does that in restaurants. Don't be a pussy, the temperature kill all the bacteria.
@@bootyshakinpapa never eat in restaurants then. Ever
@@bootyshakinpapa Pussy
Memes aside I want to thank Marco for these simple recipes and to this channel. I'd buy a pint of Knorr stock for you both
They're extended adverts
@@monkeytennis8861 He still explains how to cook it doesn't he...
They're genuinely among the best cooking vids on TH-cam
"The flavor that I require"
This guy is a general!
Richie Adams - yeah but he can spell ‘flavour’ correctly
@@advancelast1740 you ok?
@@advancelast1740 but can you learn to sit back and not make an argument? ;)
@@TheDarcy2010 he is English
@@advancelast1740 There is the American English version, "flavor," as well as the British English version, "flavour." Both usages are correct so technically, he or she is correct.
It's so much more calm and relaxing watching this guy cook than Gordam. No crazy music. No intense speed. Just taking your sweet time to cook while enjoying the moment.
agree
Who tf is gordam???
You need to see his older stuff. He is the reason where this douchy aggressive chef stereotypes started
Yes
I come back to watch all of his videos each week. I mean if we're really honest, it's my choice ✋
Rumors has it these days he spends most of his time under a bridge, mixing vodka with stock cubes.
Lmao!🤣🤣😆
I don't know why but it actually made me laugh my knorrs out
fittutube he made himself cry
@fittutube you are so dark...😂😂😂
😂😂😂🤣🤣🤣😊🤣🤣🤣
I love this one because he has so many other videos he's done, but this is clearly like the 10th one of the day. In other videos he's like, "I always use knorr stock cubes because it gives it that kick. Its much better than salt and pepper because it doesn't fall of, and it really makes the flavor better." This video: "As always, make a paste." as he throws the stock cubes on the table and scoffs haha.
And he slips up and says "what we're gonna make THIS MORNING"... indicating he's been on an all-night paste and clip bender. Happily, generous amounts of cube are preventing the dry heaves one might normally expect from early morning exposure to the smell of roasting lamb.
people say Marco made Gordon Ramsay cry but it's not so..Gordon made himself cry..it was his choice to cry.
They're both enormously fat women. Imagine our ancestors poncing about with tomatoes and herbs. You might as well wear a dress and call yourself Susan.
With Marco it's always your choice really
You win
It's said that only you allow things to truly hurt you. I cannot remember who, but I want to say it was a monastic order.
So with this glass of wine I'm about to drink I'll add 1 stock cube maybe 2 maybe 3, it's your choice.
And you know?..... if were honest with ourselves.... we don't want a winey glass of wine. Knorr cube makes all the difference... approx, as many as you wish.
Made culinary history in the Uk , first to gain 3 stars , mentored Ramsey
He’s got my upmost respect
da'bepic mem'era'ma so what?
da'bepic mem'era'ma When you eat out you will be eating a part of the chefs. So don’t ever eat out again.
* Ramsay
its your choice
*utmost.
Much prefer MPW's videos to Gordon Ramsay. Theres just something about this guy. Love watching these videos
Its definitely the knorr stock cubes that make you like it so much 👀
@@raleshkumar8133 well that’s my choice. There’s no real recipe to making a TH-cam video.
@@dimitri6000 GR's videos are too schizophrenic for my taste
I met Marco once, I said hello Marco thank you for your videos on TH-cam I learn a lot.
But He igknorred me
It’s because you weren’t wearing the traditional knorr stockpot cube as a top hat 💯
If Knorr offered me thousands and thousands of pounds to endorse their product then I would take it too. Making some extra money from doing something like this doesn't change the fact that he is probably the best chef in the country (first British chef to win 3 Michelin stars don't forget)
@@bootyshakinpapa He already stated it before, check his Oxford interview
@@bootyshakinpapa You dont even have to go to another video, it is clearly stated at the beginning, turn on your caption
He only won them because he let the Michelin man fuck him
@@gr752 WTF lkkkk
Youngest chef that got 3 michelin stars
He knows that discarding the fat or boiling those roasting juices would ruin them- therefore he adds them at the end. The resulting sauce is broken but has 10X the flavor of a classic French style sauce where you would remove all of the fat/ sediment. This is cooking wisdom.
he has really nice and simple commentaries
Sitting down and spending time and having a meal together with your family definitely should be a special time , we need more people like this
Love watching this man cook. He does it with such ease and simplicity, that and with touch of nostalgia.
I like this guy better than Gordon. He is classy, polite, and we'll spoken.
we'll spoken?
Polite?
You fucking donkey
And less hyper in his diaper
Lmao, that’s because he’s in his 50s now and has mellowed out. So has Gordon. Go and look at how Marco used to speak.
Marco Pierre-White, the only chef that can cook a shoulder of lamb into a leg of lamb!! Genius.
Underrated comment!!
😂😂
I've made this twice now. We can't get the lamb cube here where I live so I substitute it for a beef one. The 1st one I made in a dutch oven and overcooked it a bit, but I nailed it the 2nd time. I use Knorr cubes with all types of recipes now, and they really do enhance a dishes flavor. Thanks chef!
In my country it's a normal to use it daily
@@dexteraguirre2814 The lamb cube?
@@The_OneManCrowd everything .. fish too
@@dexteraguirre2814 Yeah we can only get beef and chicken cubes and stock pot. Lamb is not very big in the USA unless your Greek. I don't know anyone who eats it actually. Except me of course 😃
@@The_OneManCrowd yeah it depends on what country .. example in ours we have fish
Was gonna go to culinary school but really all I need is flavor cubes.
Don't forget the stock pots.
@@EvasivePickleZand don't forget (IT'S YOUR CHOICE) 🤣
It’s your choice
Humble, understanding, honest and talented
He is like a roomie who is passionate about cooking but dont take himself too seriously and doesn't act like a chef. As Marco always says - Its about eating.
not snooty, not a clown, a man who for years labored at the heat of a stove refining his craft. love to be able to sit this guy in my kitchen and make him a bite to eat.
Said every Hell's Kitchen contestant :)
He has an amazing oven - turned a shoulder into a leg!
And the adding the gravy to it turned it back into a shoulder!
they cook one before to make it easier to film they are just showing you how its all done but its only a shorter amount of time for them.
No, he just blurted the wrong thing. Was still shoulder.
It is a leg, the front leg !
Hague1970 lmao, was thinking the same thing
As a chef of over 27yrs experience, I find your comments fucking hilarious and marco spot on always
The shoulder mysteriously turns over in the oven. Marvellous.
Marco. What a legend. Funny there isn't any comments about him double dipping with the spoon. Marco's palate is a precision kitchen instrument. The temp of the sauce would kill anything in it, Marco can taste any dish he would prepare for me - no question.
@@bootyshakinpapa pretentious shit
R0gue0ne
I imagine the double-dipping wouldnt be done in a professional environment, but Marco's just cooking for himself, so it doesnt matter.
@@pgtv14 I bet he did though!
He's reducing it with a boil lol... It doesn't matter at all because it will instantly kill bacteria
@@8beef4u I realise that, but there are usually people condemning it!
Such an extravagant dish, done with only few utensils, you can tell he knows what he needs. I want to be like him.
Knorr stock pots are the only thing that's essential.
I followed this recipe when i cooked my wife, it was rather good, i found her much more palatable than i did when she was alive
I'm happily your first like
and after 2 years, I’m happily your second 👍!
"That's always very important when you're roasting a joint. you want some fat"
marco is by far the best chef ever, his done it all and now his helping the home cooks like me.thankyou marco.
Did u see his rice and peas video?
This is not like Chef Ramsay when he is breaking down a salmon is a total disaster
Blokin in fairness he is the youngest person to ever win a michelin star and produced students like Gordon Ramsay when he was only in his twenties
Ethan Quirk he wasn’t the youngest ever but he was the first British chef to win 3 stars
@@Marc1996L he was the youngest at the time in 1994 he held the record by getting three stars at the age of 32 and he held the record for a while before Massimiliano Alajmo got his third star at the age of 28 in 2002.
thank yo Marco, no one can figure out how i make my simple sauces/gravy.... boom... so simple... I love this guy man
He looks very pissed off when he took that cube out :(
I just heard of this man and I can't get enough.
And if we're honest, Marco's blood type is "extra virgin."
He said roasting a joint
nahhhh you did not XD
Hehehehe xD lmao wow JOINT WEED HEHEHEHEHEHEHEHEHE
You wanem fat
hehehe le weed xD
Bake on high at 420 for the flavour I require.
Sitting down to eat with your family is a special time! Couldn't agree with that more.
When he says “just assisting in dissolving the caramelised sediment” you can hear his Yorkshire accent break through
Those last words: "For six people" made me realize I am just a pig that would destroy that in a solo manners
Hahahaha me too
Knorr pot or not, he is without doubt one of the best chefs in the world.
Michelin star at 26 when stars counted really …
Icon
Leave the guy alone people.world class chef a true master of his art.done it all and more.if he wants to make millions selling stock pots leave him too it.had to work his ass off to own his home.now gets paid millions to cook in his kitchen.i know what I'd rather do at his age.
wow
Marco is right about the meat juice vs thick sauce. Especially when it comes to steak.
This guy’s recipes are all so good
This is an advertisement for Knorr stock cubes. Raymond Blanc has a great recipe for lamb shoulder, no stock cubes in sight. I've made it a few times for Christmas Day dinner. Fantastic.
Finished dish looks like fine art...and so tempting.
jesus that was like less than 10 minutes of work and the end result is gonna be fucking amazing
It’s never the same when you take the bone out. Never.
Special Tip : crush the stock cube whilst it's still in the paper packaging. It's paid product placement at its best but of course no-one is forcing you to watch it.
3:52 I love Marcos sassy moments like this.
Marco is probably the best chef in the world today
This looks incredible Marco!
people should know, his recipes work great without knorr. Don't hesitate to try
Idk why people hate on him for sticking to a brand. Most chefs sell themselves off on some brand- most home chefs I know use Knorr, it's a good brand for stock. I don't see the problem.
Every time someone dissolves a stock block, Marco loses a year of his life
Wow. Great to know I have done very similar without seeing this. What I mean is, roast lamb with garlic, rosemary and tomatoes is a winning combination. Glad he has not wasted the oil and fats like some might.
This is a banquet dish you could do for yourself while the wife's away or simply with a friend. I have done both and recommend. Serve always with watercress and redcurrent.
We chef 👨🍳
He is correct about the gravy side. I was always taught by mum and granny to use the pan juices
Chef White committed a cardinal sin of food prep. He twice dunked the spoon into the pan of meat juices, after tasting it. One should never reinsert an eating utencil back into the food once it’s been in your mouth!
Knorr or not that does look f-in good!
"When you cook a steak perfectly, you don't need a sauce"
Exactly! Every time I cook New York strip steak for me and my family, no one ever goes for the A1 Steak Sauce, never. Even though i make sure to put it on the table every time. But they Never use the steak sauce.
Because when I plate the steak, i use the natural resting juices, cut with just a bit of olive oil, and its the most flavorful sauce you could ever have. And you don't even make it, it comes from the steak.
Pipe down, Chuck
It's ur choice
Perfect life advice, "When you roasting a joint, you need a fatty."
As always one cube...olive oil....add it to everything....bowl of ice cream -one cube, two fried eggs - one cube, leg of lamb - one cube, glass of wine - one cube. The secret to great cooking is ONE CUBE! 😂
Simply a cooking Genius ! ...
This guy is authentic. Doesn’t make up his things like Ramsey or Oliver , he’s way better than them I think his food way delicious than them too , the two others are just pushed forward through the media for some reason, this guy isn’t
Walid Amarache
Gordon Ramsay’s restaurant in Chelsea has had three Michelin stars since 2001. He’s the real fucking deal.
There should be a warning on this…the amount of olive oil is astonishing, however I continued to the letter. Garlic, shallots, rosemary, thyme, etc etc, the aroma permeated the home. It was smelling yummy. Did the gravy to the letter, and had to bolt for the toilet. The richness of that gravy, and the copious amounts of olive oil, had my arse stuck to the toilet bowl till I was loosing the blood in my legs. At one stage I had to call out for help. Anyway. I’m writing this whilst waiting on an oil change on my Fuckin arse. Marco you naughty boy.
He has a cube for every meat and vegetable. He's a pokemon master.
Marco has always been emotionless. He uses the cubes because he said his new goal was to cook for people of poverty.
He is not emotionless no as a matter of fact he is very concentrated in his doing I know the body language from my mum in the kitchen but as soon she finished she is the funny and lovely woman every one loves deeply and I think it is the same case here we don't know him as family members we don't know him period
So you reduce the sauce over medium heat by slowly drinking it w a spoon... Got it.
I'm totally fascinated!!!!
Love your work Marco
I'm going to make chicken not lamb, it's my choice after all
Surprised he didn't garnish with knorr stock cubes
mark totton a real long time 😂 wtf
mark totton the problem is that he sold out his high standards for extra cash. This guy is one of the faces of master chef so I doubt money is an issue
@mark totton So what, it takes a lot of time. Stock is reallly frackin easy to make. Put a bunch crap in a stockpot, fill er up with water and just let it simmer... Its not like its incredibly needy and needs you to baby sit it.
Why is the time thing even an excuse? Its not like dough where you gotta proof it 40 times and knead and this and that.
Busy people don’t have time to make a fresh stock...they need something quick and that’s what Marco is doing.
@@Menelyagor12 Those stock cubes and sponsorship made these videos possible. It is not a question of whether it is easy or not
It is so peaceful watching him cook
"Little splash of oil. Half a gallon or so. Your choice."
i love roasting a joint
pete Ma man
Roasting a joint always leads to cooking videos.
I believe it’s important to season the meat with the seasoning paste.
Miraculous how he puts the lamb in skin side down, and it comes out of his oven skin side up! Magic!
He doesn't edit the videos
Way are there thumbs down he is explaining what he is doing very precise and it easy to copie at home!
5:35 „there’s plenty of juice there, sick people“ wut??
I think he said for 6 people
Good lord that looks so damn good
Thank you for show lamb cook, Before I can fall to cook it. I just try to cook beef but every people like to cook it not seem. Prefect for but... So I like you do sir you made everything it easy 😊🙏🏻
Great videos by Marco no cheesy music in the background. No messing around
The Knorr comments make me laugh, Gordon Ramsay endorsed Apples when he was low on funds but no one says anything about him.
You came here for the stock pots.
Hey does anyone know if you use a thick heavy sauce or if you just use the juices? What is Marco's preference? He was very vague on that.
I was onboard until the very end when he dumped all that fat back into those beautiful juices. It was like watching the Exxon Valdez break up!
Others would marinated the lamb or coat it with a mix of seasoning in form of powder and he just casually use knorr with oil
He's a visionary. The next chapter of Michelin cooking will be about knor stock cubes. Fine dining needs to embrace it
Efficient as fuck
Stock cubes are big brain status
Now this is my kind of recipe where I basically put everything in the pan and oven as is..
The master at work!
I’m definitely with Mr. White on the subject of gravy: taking the time after the meat is roasted to produce a succulent sauce by utilizing the leftover juices and various run-offs just totally makes all the difference in the world.
The store-bought, jarred products are so awful to me, as a long time connoisseur of sauces and gravies. They’re so thick and heavy, yet almost completely flavorless but absolutely packed with sodium; I just don’t get it.
Personally, I always use a little bit of wine -typically whatever I’d be drinking with the meat- and reduce it to create another element in the flavor profile. To me it’s sort of become obligatory because it just enhances the taste of the sauce so much.
Preach brother u are sooo fuckin right
2,30h to 3h of cooking and those tomatoes still hold together?? C'MON SON
On 180, that's low
On 170°C, that's low mate ofc they keep together
God man i cant stop watching its been hours and i need to sleep ):
It's your choice really
Maestro Marco.. genius!!