Video nenà dostupné.
OmlouvĂĄme se.
Julia Child's Leg of Lamb Intimidated the Hell Out of Me
VloĆŸit
- Äas pĆidĂĄn 5. 01. 2023
- This is Julia Child's Roast Leg of Lamb recipe from Mastering the Art of French Cooking Volume 1.
đ©Support the Channel on Patreon!
/ antichef
đ©I'm on Instagram
/ antichefjamie
đ© Merchandise
anti-chef-shop.creator-spring...
đ©What I Use (Amazon Store)
www.amazon.com/shop/antichefj...
Mastering the Art of French Cooking Vol 1 & 2:
amzn.to/3lTownp
Music: www.epidemicsound.com
#juliachild #jamieandjulia #antichef
the reason you don't use the lamb fat for brushing is that the strong gamey lamb flavor is concentrated in the fat. a lot of people prefer that flavor to be tamed, so using fat from another animal means you're not adding as much lamb flavor back to the dish!
This I was gonna say, it's mostly a flavor preference sorta thing. Though I do respect him not wanting to waste what he has and that certainly is a very rural way to cook over the recipe's instructions. I'm sure that Julia wouldn't mind doing it that way if you don't mind the extra lamb flavor added to it.
Put really rare pieces into heating sauce to cook up a bit more. This is the great Aussie roast treat!
Exactly.
I came here to say just that. Itâs a flavor thing and lamb fat is either a like-it-or-you-donât thing.
was going to say this as well. He got really lucky he didn't ruin the roast. 'Fat is flavor' and that flavor has never been good in my opinion. Also calling it gamey is being polite. đ
Thank you for this channel! You have taught me that "failing" is okay ... just try again. I was making cinnamon rolls (something I hadn't made before) for Christmas morning and the first batch of dough was a complete disaster! I was tempted to give up but then thought of all of the videos you've done where something hasn't turned out and you just started over. It's not the end of the world! So thanks to you (and my husband who went out last minute to get more buttermilk!), my second batch was a success and my guests raved about them.
This is just the coolest thing to read. đ And even more so because those rolls turned out. Round of applause for not giving up!
I love hearing this!! Woot woot for persistence! And I agree, Jamie inspires me to keep at it as well. I am slowly teaching myself how to bake, and there is a definite learning curve, but slowly we all improve with practice! So glad your guests were wowed. đ„°
failing is how we learn! every failure is an opportunity to learn something and improve.
I tried making a batch of croissants for the first time before this channel and had *less of a great reaction* to my failures because - when it comes to cooking especially - I'm a perfectionist. Jamie's channel has really helped me see that the failures and mishaps are a part of the journey, and as you said, it's not the end of the world.
It's cool to see chefs-turned-youtubestars on the platform, but it's even better imo to see another home cook just trying a new recipe and all that comes with it and ultimately having something to share with people or indulge yourself with now and then
@@GreenGardenGamer croissants are a challenging thing! My first time making them, so much butter leached out that I thought they'd be ruined. But they still tasted good and each batch thereafter got better as I learned from my mistakes. I recommend practicing with puff pastry. The techniques are the same but you're not under pressure because you're racing against the yeast. (And regular puff pastry is almost as delicious and versatile as the yeasted variety! đ) I wish you much success in your future baking endeavors!
Yes - Julia Child's temperatures and baking times are very out of date.
In the US just before her first show was made, there had been a lot of food borne illness going around and attention was turning towards how to deal with it. The USDA's proposal was to cook meat until it was well done and beyond. Through the years, additional testing has been done adding in time as a factor. In order to do her best to follow the suggestions of the day, she published temps and times that were WAY overkill. It didn't help that things like probe/instant read thermometers didn't really exist then. If you wanted to test the temp of a hunk of meat, you'd be relying on a heuristic, poking at it for checking texture, cutting into it to check the color, or making a hole to put an alcohol (or *shudder* mercury) thermometer into it. Bimetallic strip thermometers did exist, but even nowadays they are quite inaccurate. Americans just were not cooking with precision measuring devices because we didn't really have access to them like we do today - which is why things are based on cook times and volumes rather than temp and weight.
WOW! The more you know....đ€đ
Fascinating stuff! Thanks for sharing.
Excellent reason/description, whichever edit, ok being 61, I never had to temp stuff. I based it off what my mom told me. I had to have dinner done when they came home. But she did teach me to taste, smell and look, and that's how I am still alive đđ
@@lisabishop133 đđ€đđ»đđ»đđ»đđ»đđ»đđ»
This is why my mother cooked everything until it was the texture of shoe leather. My dad, on the other hand, had no such concerns. He was in charge of the barbecue and everything he "grilled" was beyond charred on the outside and raw in the middle. I thought I hated chicken and steak until I started cooking for myself! I got my first instant read thermometer a few years ago and it really removes any uncertainty when it comes to doneness. Definitely a game changer, even for us...more seasoned home cooks! đ
As a Retired Chef classically trained I worked in the Florida keys on and every third Thursday it was Julia Child night and we picked a random recipe to make for the most part it was very popular.. I loved it . Love your videos.
Chef Gonzo âŠ
What was your favorite Julia Child recipe you did on Julia Child night?
@@DaemonKeido beef bourguignon âŠby far
@@MrGonzo4000 yeah should have guessed that'd be the crowd pleaser lol
@@DaemonKeido yea because remember the Florida keys is a lot of seafood and people wanted something different for sure..
@@MrGonzo4000 I'm from Ontario Canada so seafood is less robust in terms of options for me lol
I'm begging you to do an "angneau de 7 heures" it's a piece of lamb slowly cooked for seven hours with all the french aromatics (I put carrots, celeri branche, oignons, about 20 pieces of garlic, lot of white wine, bay, 4 branches of rosemary, thyme) and it's also called lamb Ă la spoon because it can be eated with a spoon because it's so tender ! This was what was served to Kennedy when he came to France
Ădit: You need to seize (sorry I don't know the spelling I'm french) the gigot before you put it in the cocotte (le creuset is perfect)
that sounds amazing
7 Hours?! Dang! That would make Jamieâs electric bill explode! Mind you, it sounds delicious!
Sounds divine!
Sounds WONDERFULLLL!!đŻđđ
@@Orion-yd4dy Yeah but trust me it worth it !
You may not be a "rare" guy, but that is an absolutely beautifully cooked leg of lamb. Good job on an expensive cut my man!
Seeing you, making all those fancy and difficult recipes is so encouraging. Like it makes me think: hey I could probably do this too. No need to be intimidated by a large piece of meat or a long recipe
you just put into words exactly what his channel means to me!
It's part of why Julia had her show. She used to say "If I can do it, you can do it...and here's how to do it!"
Exactly!
As a chef i do love reading these comments, dont be afraid cooking is wonderful and cooking for others is even better !
Iâve been watching him for a while and my cooking has gotten noticeably better. Iâve gained confidence for sure!! But also seeing him make mistakes and corrections also helps me learn. My cooking and baking intuition has grown so much đ
I canât believe youâre at 200,000 subscribers. đ I remember seeing 90,000, which was not that long ago, and thinking âhow have I never seen this guy before? Heâs been going to five years.â Glad weâre all catching up now. đ
He's halfway to 250,000! :) Exciting
Jamie bringing the mustard corduroy to the table to make me reminisce about my toddler outfits circa 1978 is a vibe
Iâve never cared for cooking, but because of this channel, I ordered my very first cookbook. Nothing like heâs using, but more of a starter book.
We all started at the same place. Congrats on entering the world of cooking! I hope you have a fun time filled with good food.
Start with what interests you.
If Jamie teaches us anything it's to not give up.
You can do this.
Yaay! Cooking is easy and hard at the same time. Just keep doing it. The more you cook, the more you learn how to cook
Thanks for the encouragement!!! Itâs been interesting so far. Haha
which book did you get? i got lost researching the perfect one to start with, do you have recommendations?
I used to cook a leg of lamb every month (we raised sheep) Part of the reason you trim the fat and use beef or pork fat is that lamb fat can be waxy and gamey. So you can improve the flavor by reducing the lamb fat. Also increase the flavor notes by making multiple slits in the meat and inserting slivers of garlic. Adding rosemary and red wine to your pan is great and yeah, I thought it looked a bit under for my tastes as well but good for you! Well done.
To reduce the gaminess what would be the best age for the sheep? Did you try a roasting bag?
@@grandaddyc the smaller the leg, the younger the lamb, the less gamey the taste. I find sheep too pungent. Roasting bags are great as I described earlier.
@@johnbelville4566 Thank you, when you think about it my question was a bit obvious. In parts of the Himalayas the locals cook there mutton in brass pots with turnip to absorb the pungents which are thrown away. From experience if you hang mutton in a walk in chiller the smell will go into things like butter.
@@grandaddyc lamb is anything under a year. I never cared for roasting bags because the melted fat is held against the meat. If you have a choice, the breed of sheep and finishing method can make a big difference.
@John Belville although smaller breed sheep have smaller lambs say Shetland vs Hampshire can make it difficult to judge age.
I would definitely do the salt and pepper before roasting and I would add more spices/herbs (we make a lot of lamb here in Greece) like mustard powder, rosemary, thyme, the tiniest bit of mint... đ€€đ€€đ€€
Some will think it's sacrilege, but I enjoy lamb well done. It's SOOOOO nice. I don't dislike it at medium, but it's just so full of flavor well done. It just is.
As some who enjoys their steak medium rare, I agree with you on that point. I prefer my lamb on the more done side.
Totally agree. We do roast lamb at least once a month here. I sizzle it like crazy (about 220c) for the first 20 minutes to crisp up the outside then turn it right down (about 150c) for 2 - 4 hours depending on size. The end result is a well cooked bit of lamb that's still juicy and yummy without being at all rare. Lamb is great well-done.
Especially good cold the next day!
BTW this looked too big to be lamb... surely it was an adult sheep sized leg?!
Absolutely, the texture and taste is all off on lamb unless well done IMO. Beef steak medium rare is a treat, but lamb, needs to go back for cooking. Well done lamb is sweet, tender, and perfect texture. Medium rare is bouncy in texture, almost gummy and far too gamey tasting.
"I gotta ask questions, like 'why' and 'no'..." made me laugh so hard XD. Gotta use that next time someone brings up an insane suggestion at work!
Reason the lamb fat can be gamey. the Beef and pork fat also bring other flavors to the party
oh that's interesting! Thanks for clearing that up!
@@antichef I had gravy made out of the lamb stock once and it was so disgustingly gamey. I suspect that's why other fats are recommended,
Dear Jamie, I live in NZ. Roast Lamb is obligatory part of Sunday dinner, or any special occasion. I would never remove all the outer fat layer, as thatâs what self bastes the lamb. Also, the shank is a âtreatâ part for some. Studding it with garlic is delicious- alternating with tiny sprigs of Rosemary even better. Roasting on a bed of homemade salted lemons is another good one, as is a crust of olive oil and Tuscan seasoning. They all make for beautiful gravy / jus. To rest the leg I wrap in foil and a towel for up to an hour. Perfection! Another great video, thank youđđđ watching again, thatâs a BIG leg!
Bravo sir.
I've been following your stuff for a while and my wife got me one of her books for Christmas and made me a candle of Julia, our Patron Saint of Butter to keep next to the stove.
Keep going!
Ooooh. My family absolutely LOVES leg of lamb for Easter dinner. Lamb + garlic + rosemary = DELICIOUSNESS!!!
My dad would be crying if he saw the shank not getting cooked with the roast. Granted lamb is a lot easier to get in Australia, we've got entire ads just about lamb, this year's one is wild
Very nice. A little tip here; if you're uncertain about the cooking time, turn off the oven five to ten minutes earlier and leave the gigot in for another twenty minutes. Remove it and cover with foil and leave it out for anther ten minutes. Also, thyme and rosemary are a lamb's best friends^^
In french we have a term for inserting slivers of garlic in meat (yes it's specific but to be fair it's very common đ ) we say "piquer Ă l'ail" !
I believe, she says to use beef or pork fat, because lamb fat can have a very strong, unpleasant smell/flavour.
And the fact that the doneness is uneven is a plus imo. Gigot is my families christmas dinner, in part because there is always going to be a slice to the taste of anyone at the table.
Yeah all of the gaminess of the lamb is in the fat so I assume thatâs why she said to use other fat.
Thanks for the explanation.
American lamb rarely has a gamey finish because they are generally grain-fed for faster weight gain as opposed to a natural diet of grasses.
@@colinhendry6116 not gamey per say, but certainly unique and very unpleasant imo. I can not stand lamb or goat in any form. It taste so strongly terrible
@@colinhendry6116 Whatever lamb tripe I got at my local middle eastern store for my trippa alla ragusana video was definitely a bit gamey, but maybe it wasn't American lamb.
So glad you posted this, I got a frozen leg in the freezer that I havenât had the guts to tackle yet.
Randomly? đ
It's so easy to cook, honestly. I made my first the year I got married, as dh is English and they eat lamb.....a lot. I made a leg for Easter. I was 21. It turned out great!
@@MaryanaMaskar
Actually I had seen it on sale and havenât had lamb in sometime but we just always grilled it with lemon.
@@wildpuffalumps must be awesome :)
You can do it!
I love that u show the stressful and uncertainty side of cooking. Itâs very relatable. đThank you.
Great job!! I love when I see a new post from you. Completely enjoy!
I used to put my leg of lamb on my rotisserie, with potatoes below to catch the fat and garlic flavors. Also added rosemary.
But that's more Greek.
You should try the Greek method next time...
Insert more garlic slices into the roast, place quarteted potatoes and onions around the roast, add a bit of water to the pan, slather everything with oil and season with salt, pepper, garlic powder, rosemary, and oregano, and squeeze lemon juice over it all.
Roast until cooked medium.
You'll love it!
Those were the most carroty carrots I have ever seen
I have to tell you how much I enjoy your channel! You have come so far from the "green pancakes" of your first video! For us professional cooks, watching you teach yourself to cook is a lesson in patience for us! We see the mistakes that you are about to make and are powerless to help you! You should be so proud of yourself for sticking with it, which I know always hasn't been easy! My word of advice to you is, when you are Baking follow the recipes exactly! Baking is more scientific than people realize! When I was in culinary school in the kitchen, we had recipes but in the bake shops we had "formulas" You are dealing with leveners so you have to stick to the recipe because otherwise you throw off the science! Thanks for the enjoyment, you have been a welcome distraction during Covid!
đŻđŻđŻ
YES, THIS!!! Maybe this is why I love baking so much. The precision and science behind creating something amazing doesn't leave as much wiggle room as other forms of cooking. Once you understand the science, you can find ways to add your own flare without ruining your creations, but you have to know what measurements to leave alone or how to properly adjust them to accommodate your personal preferences. It makes every success much more rewarding!
@@ForbiddenChocolate True. Being a common chef, I once asked a friend, who's a professional baker/pastry chef, how she managed to get basically every dough perfect. She then told me about the science behind the amount of liquid the various kinds of flour can hold. Meaning, cake flour can hold up to 6% more liquid than bread flour ect. And you need to make these adjustments for milk, cream, fruit juices ect.
My channel isn't as professionally filmed, but if you are interested in watching someone teach themselves to cook with Sicilian recipes, I'm here haha. Anti-Chef definitely partly inspired me to share more.
Another great epsiode! Always a a treat to see man! Your Journey is so fun to watch!
We raised our own sheep (on an official chicken farm!) and ate lamb regularly. One of the great things is to use the leftover lamb in a lamb curry the next day. Another way to use the rare pieces. We were very casual (renamed ignorant) about the curry, just sliced celery, carrots, and leftover lamb gravy made from the pan drippings with generic curry powder added. Since growing up I now add raisins to this mixture. Delish! Serve over rice.
Fabulous! I've made a roast leg of lamb "provencale" by adding diced tomatoes to the mirpoix and in the last stage of cooking coating the whole thing with a paste of dijon mustard, crushed
rosmary and breadcrumbs. It browns and crisps up very nicely.
A most blessed and happy 2023 to you !
I'm not a fan of lamb, but I have roasted a venison leg (I always serve it med/med.well since it's wild) in a similar method and it turned out great! My dog REALLY got a lot of enjoyment out of the leg bone! LOL
I read somewhere that bones can become brittle when cooked and can splinter as dogs, or even cats, chew on them. That can cause all sorts of problems if the shards are swallowed so keep a close eye on your furry friend after gnawing on a cooked bone. Raw bones are much safer so no need to worry about sharing those treats, although the article didn't cover wild game. You might want to look into that as far as possible parasites and the like go. I'm not an expert by any stretch of the imagination, just a fellow animal lover who was looking into making raw food for my cats. đ
Also! The end bone that you cut off - the shank - put it in with the roast and it's cook's treat! Everyone will fight you for it . . . Happy New Year! and congrats on a hugely successful 2022. đđđ
If I've got just one lamb shank, I like to use it as a soup bone. Yum!
Anchovy paste in your garlic slits brings it to another level
Avoid basting when you're searing, adding juices back to the surface prevents the browning that you're trying to achieve. I want to see you become the best French chef in the world, I am with you on this journey
One little word that tends to get overlooked in the title of that book is ART.
1. Is it lamb? Or mutton? Lamb leg would usually be 3 to 4 lbs in the UK.
2. I would have left most of the fat on as it would help it to self baste as the fat renders down
3. I add sprigs of Rosemary into the incisions , it gives added depth to the flavour.
I was told it was lamb, but Iâve been fooled before
@ANTI-CHEF easily done, most people can get confused by this. Lamb is under 12 months old so would not be so large.
It could be hogget which is older than lamb, but younger than mutton.
I'd love to know how long each recipe took you to cook! I know all these steps would take me FOREVER. Love this series đ€©
omg some of these have to be 7-10 hours long. That is a good point for him to add.
I'm going to sound really snotty and I don't mean to. As an Italian American, I grew up eating leg of lamb, lamb chops, burgers, even stew. My mom had me making this by age 13 (I'm 62). I was dying at all the fat you cut off. Crispy slivers of lamb fat rich with garlic and rosemary flavor, was something we fought over. I could smell this as you prepared it. Fragrant! Delicious! Well done!
YES! I Love crispy lamb fat, too. Italian mom. Rosemary and garlic, too. Julienne the fat, roast it crisp and send it to us.
Agreed! I mean, lamb is quite fatty but I wouldn't cut off more than any super chunky edge bits, if any at all. Let it render as part of the roast, cook the roast veg in it, make gravy with it, save any extra fat in the fridge for cooking in future.
Crispy fatty outer bits of a lamb roast are the BEST especially if salted before cooking.
Been watching so many of these videos that Iâve stopped questioning whether thereâs a person in your ceiling dispensing bowls. At this point Iâm convinced there is.
I thought the reason she tells not to salt in the beginning was that she uses "agneau de pré salé" or salt marsh lamb, that grazes in pastures of intertidal zone along the English Channel, like around the Mont-Saint-Michel. Their diet of salty halophytes gives a tender, leaner meat with a very subtle taste. Or so I'm told because they fetch a hefty price that's well beyond my means.
But I checked other recipes, and they all salt before roasting (with the same method). The salt marsh lamb is always cooked very simply with little more than salt, pepper, garlic and rosemary, because it's considered the finest quality, and you don't buy the best to hide its taste.
They are also produces in the UK (in the Gower peninsula in Wales) and in several locations in Quebec.
That's a huge leg of lamb. It's a common roast on a Sunday in the UK. We always cook it closer to medium then medium rare. Pink, but not blush like you would a steak and leave a nice bit of the fat on it. Cook it directly in the tin with no rack. So it cooks in the juices. Rosemary is a great addition and always season first! Always served with mint sauce as is tradition for us Brits and roast potatoes! Yummy!
*puts on glove* âItâs not black. Can I still be a CZcamsr?â đ
Greek way-same with studding the garlic, olive oil freshly squeezed lemon salt, pepper, oregano, then cook it longer till itâs no longer pink! đ
Been binging your videos from the start after I saw a couple of the J&J series first and heard everyone commenting how far youâve come! The show has come such a long way. Also nice to see how your patreon count has gone up loads since the beginning, makes it much easier to do for a living!
Yay heâs back. Admittedly, I wouldnât eat lamb, but many of the techniques still apply for other recipes.
Great job Jamie. Printing the leg of lamb sounds really strange. I've always had lamb with some kind of mint sauce
Btw, not a Julia Childs recipe, but try leg of lamb, with chinese five spice liberally rubbed all over, roast to rare/medium and rest for 20 minutes, slice and enjoy with goose fat roast potatoes and any other sides you like.
Lamb neck fillet is also very nice. Wrap in a foil parcel, add lemon juice, fresh rosemary sprigs, oven for about 25 minutes on high heat. Very tender.
The trimming you mentioned at the end, french trimmed, is quite common with rack of lamb, where the ends of the ribs are trimmed down to the bone.
Iâve only eaten lamb at restaurants. Iâve never cooked it at home, but this looks soooo good! The best lamb Iâve ever had was in Dingle, Ireland. I had a lot of lamb on that vacation, but the leg I had that night in Dingle was tops.
Not since the Galloping Gourmet have I been so inspired.
I have never cooked lamb but I have to tell you that you inspire me to try all kinds of things.
Yay! First video of the New Year!
Watching this late but fascinated. Meanwhile my brother is cooking a leg of lamb on his camp stove on the edge of the outback in Australia. With all the trimmings!
Where I'm from (Balkans) we usually drizzle piping hot oil over the piece of meat and then it goes to middle-low oven for how much it takes. Then, some 15 minutes before the end we crank up the oven so it would char the surface and give some of that sweet sweet caramelization...
âHow you doing?â @5:55 đ
If'you're searing don't baste. Searing can only happen with a dry surface since the water can only get to 100°C and searing/Browning takes place above that temperature.
Bravo! My mom and I made this very recipe many years for Easter đ„°
You did beautifully.
I'd also have the issue of no drippings for the veggies in the pan, just dried up roots. But all that lovely juiciness stays in the meat
Leg of Lamb had been my Grandmother's Easter dinner all my life. This just brought me back to those meals. I remember as I child hating it, and now I'd give anything for an Easter dinner with my Grands.
Love your videosđ„I always use a probe thermometer when cooking any-kind of roast - just a tip, I have found (this is my oven) for medium rare I pull at 135 f (for beef/lamb) , I know the meat is going to carry over but a big piece doesn't carry as much as you think. When your cooking a large piece of meat, via temp - even if you go "oh my god - it's 137 f" your not going to have shoe leather, if rested your going to have amazing juicy results. My mother in-law serves shoe-leather, puts a roast in at 9am to serve people at 4pm - its jerkyđȘ
JERKY!!!đ€Łđ€Łđ€Łđ€Łđ€Ł
Bless y'all!đđ
The meat was spot-on!! Great result with such a big piece!
Youâve inspired me to do this Jamie. Bought a beautiful leg of lamb and weâll be making it this weekend.
Lmao 2:59 You put on a glove. Broke said glove. Then proceeded to touch the meat with ungloved hand anyway. Idk what you're doing but as I've said before, the chaotic energy here is off the charts!
I was thinking to myself "How hard is it to do roast leg of lamb?"...... Then the penny dropped it's JC's Leg of lamb..... I nodded sagely đ€Ł
Good job!! I think that I agree...a slightly longer cooking time wouldn't hurt...but this was a fine result. Bravo! đ
Looks great! I've never cooked a leg this big--usually more like 5 lbs. You might like that too.
Still so incredibly happy I randomly stumbled upon your channel, cause this is my ultimate comfort channel now đ«¶đ»
For when you French your bones: Use the dull (top) edge of your knife at roughly a 45 degree angle. This way you won't damage your knife OR the bone and it's a much better (less scrape-y/splintery) presentation.
You are the coolest cook in the world from Algeria đ©đżđ„°đ„
JC asking for different kinds of animals' fat may be because of fat layering, it just makes your dish more complex and tastier.
2:17 This is a criminally underrated joke đ
That's was always my birthday dinner when I was a kid. I am drooling!!
Oh man, I'd do that with bacon fat or butter and add a little bit of the beef stock to the veg in the pan while it's still in the oven, with enough time to spare to get some sugar out of the carrots and onions into the sauce and some stock debris comingled with the fond, then deglaze with wine and/or your favorite vinegar and more stock to make the sauce, and don't forget to scrape the fond off the high sides if it's any shade of brown lighter than the dark part of your cutting board. Don't sleep on the wine and vinegar, these can add amazing depth/subtleties of flavor with just a splash (good vinegar like red wine or balsamic or rice wine, not white vinegar). If there's not very much fond when you go to make the sauce on the stovetop, add a little butter and get those onions frying and sticking and make more fond, as without fond your sauce is just reduced stock. Also taste the sauce and add a pinch of salt, sugar, or splash of acidity as needed -- always taste and adjust salt seasoning and sweet/sour balance (too sweet, more vinegar or lemon juice; too sour, more sugar; too salty, dilute with more stock and then readjust all).
ooo. the relief i felt when you rolled up your sleeves! đ
If you pay attention to where the rarest cut was on the leg, you can put your probe in the center of that piece next time. I do this when doing large pot roasts and pork roasts. There are always some pieces that are more done than others and my wife likes the rare parts and I like the medium parts. So I pay close attention to the part she likes and get it perfectly rare knowing some of the other pieces will be perfect for me and noone gets any that are too rare. It still looked delicious, but next time you can have more control of the doneness without any guessing.
Us Aussies love love love lamb...We usually get a leg from the supermarket with it cut without the joint piece.. garlic, rosemary, salt....................heaven....and when the shank is roasted with the main leg, it gets all crispy and the tendons get gelatinous.. mmmmmmmmm
You could also put some salt/pepper onto your garlic before putting it into your slits, helps to season such a huge piece of meat
I was so excited to see a new video! That lamb looked amazing! Love your videos!
This is a great recipe. I have made it several times.
I made this three tyears ago for NYE. It is soooo good
After you French the shank you can also add one of those pretty little cap things you make out of folded paper that you cut and balloon out a bit. So fancy. Lol
Yarrow tea for knife cuts on the finger. I grow white yarrow especiallty for this. It's drought resistant and really easy to grow, but you can also buy it in bulk 1/4lb and up. Pets like it for little ouwwies, too. Soak the finger in the loose herb steeped in small cup of boiling water (wait til it cools enough!) It stops the blood, takes the pain away(!), disinfects and speeds healing. Put a bandaid on and wear a thin disposable glove on that hand to prepare the rest of the turkey or leg of lamb etc.
Lamb fat is really hard fat and not considered good for your health. Pork fat is runnier as is poultry fat. Beef fat is hard
My mother always roasted a leg of lamb like this for Easter. She would then grind the leftovers and make lamb patties- I can only remember that it had marjoram. I loved both!
WHEN in doubt, DO what JULIA tells you to do!!! She tested and tested and tested before the recipe went into the book. Then she tested again. TRUST the Julia!
Absolutely, especially on the fat part. Lamb fat is super gamey, so much so it can easily make the entire thing so strongly flavored itâs close to inedible for most people. Of course itâs also a matter of personal taste, and Iâve never been a big fan of lamb due to the intense gamey flavor (and I grew up eating game meat).
Thanks for doing this as I bought a whole lamb and need to learn how to cook it.
It would be interesting seeing you do a live recipe demonstration.
Why not use the lamb fat? I would guess because lamb fat has way too strong of a flavor in some cases to some people.
I would tend to go a little longer with roast lamb. (I once had a bad experience with underdone lamb at a film shoot caterers.) And when I used to cook much smaller half legs of lamb I found th skin and fat you removed to be a great part of the pleasure but tastes differ. I would recommend cutting some more holes in the lamb and alongside the garlic insert sprigs of rosemary which adds a lovely flavour to the lamb.
Tis a long time since that was a lamb!!
We make a similar recipe and put garlic and rosemary in the holes. I personally think you should season before cooking but that's just me.
Hi,first i wash it in cold water pat dry i dont cut the fat of,salt it all over then cut the top a few times and put the garlic in the cuts leave the shank on,i think it's the best part ,leaving the fat on covered in salt makes the fat real crispy ,cook in a medium oven for one and a half-hour, yum.
Salt pepper, mustard, olive oil and rosemary. Massage into leg after garlic clove slivers. Roast.
Simple, great, nice crust, flavored drippings for gravy.
That was very nicely done indeed, bravo! In her later books (From JC's Kitchen, also one of the "& Company" volumes), Julia branches out from the traditional recipe a bit, boning it first sometimes, even butterflying it (cutting into it so it flattens out into one layer), for different and tasty results. Some chefs/authors are adamant about salting before, others after, so you might as well do what you prefer.
It more is based on if your lamb is a salt marsh lamb or regular lanb. Salt marsh lamb needs less salt as their diet is salt rich
Has anyone made the joke that this series should be called "Jamie vs Julia"?
How old does a lamb need to be to still be considered "lamb" rather than mutton?That looks like a pretty big lamb and I have long suspected that "lamb" is used for any sheep meat regardless of age.
Birth to one year is lamb. One to three years is mutton. The flavor changes a lot as the animal ages.
@@rufferstuff9148 Thank you! Does the flavor become more gamey?
@@frankieamsden7918 Yes. The older it is the stronger it is. If you like venison with minimal prep you would probably like mutton. If you do everything you can to remove the gamey flavor from venison you would probably like young lamb more.
@@rufferstuff9148 thanks so much. I'm definitely sticking with lamb then!
Nice job on that one. I'm not a fan of lamb but my inlaws like it served with mint jelly. I would also have roasted it longer. Always fun to watch you cook.
6:37 Wooow, I laughed so hard! Innovative de-gloving đ
Me too hahahaha
Good job tackling this hunk of lamb for your first time, Jamie!
I grew up on roast lamb done very similarly to this recipie. The Sunday roast was a thing. Some tips.
1. Don't baste with lamb fat - doesn't crisp up the outside enough - use beef/pork fat or butter or oil. Something to do with the melting point of the fat I think. Lamb fat behaves differently, and doesn't taste nice at all. Especially true for hogget or two-tooth lamb (older - up to 18 months old).
2. Sprigs of rosemary with each garlic in each slit in the meat is yum yum yum.
3. Don't cut all the meat off the bone - just the bit you're serving. Leave any unused meat on the bone and chill overnight in the fridge. Then it can be sliced thinly for inclusion in sandwiches.
4. The next day make shepherd's pie with the thinly sliced unused meat from the bone. Basically you layer slices of cooked meat with slices of roast vegetables, each layer dribbled with leftover gravy in a medium casserole dish. Put a mashed potato lid on the sliced meats/veg, top the mash with some parmesan and bake for an hour in a medium oven. Utterly delicious when made this way.
You are my anti hero....love all you do wrong xcx
that end bit is a shank..they are beautiful slow cooked..melt in your mouth đ