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Saddle Of Lamb | The French Chef Season 5 | Julia Child
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- čas přidán 5. 08. 2023
- Roast lamb with a different look and a different taste. Julia Child demonstrates how to buy a saddle of lamb, how to prepare it a la Persillade with a topping of browned, parslied bread crumbs and how to carve and serve it.
About the French Chef:
Cooking legend and cultural icon Julia Child, along with her pioneering public television series from the 1960s, The French Chef, introduced French cuisine to American kitchens. In her signature passionate way, Julia forever changed the way we cook, eat and think about food.
About Julia Child on PBS:
Spark some culinary inspiration by revisiting Julia Child’s groundbreaking cooking series, including The French Chef, Baking with Julia, Julia Child: Cooking with Master Chefs and much more. These episodes are filled with classic French dishes, curious retro recipes, talented guest chefs, bloopers, and Julia’s signature wit and kitchen wisdom. Discover for yourself how this beloved cultural icon introduced Americans to French cuisine, and how her light-hearted approach to cooking forever changed how we prepare, eat and think about food. Bon appétit!
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I am so happy to be able to watch Julia’s show here!!
I love lamb, i mostly buy chops, but my Grandpa was military. After serving he settled in New York, he learned to cook,he loved leg of lamb, he would often buy a leg of lamb, roast it. It was delicious.he taught me how. I often will buy a leg of lamb for special occasions and roast it like my Grandfather taught me. Soaking it in cold salted water with a little applecider vinegar takes the gaminess out. Young lambs are not gammy. Love, Respect and Positivity Always. Vee.✌️🕯️💕✨🙂👋👣.
I've never liked the taste of lamb, but, since this is the original Julia Child at her best, I decided to watch it anyway. Glad I did, I certainly learned quite a bit about meat trimming!
Lol. I'm doing the same. I love watching her cook. But lamb/mutton/goat? It's not a great taste for me... I've tried all several times. Someday, I might get past it. But it has that taste/smell of lanolin & I've never been able to get past it, since shearing a sheep. 😢
This episode, debuted in March 1966, was still in Black and White. While the Big 3 were rapidly moving to color in 66-67, NET (the forerunner to PBS) would not make the switch to color until 1968.
I think that might have differed with each station through NET as a whole was slower.
Mr. Rogers Neighborhood debuted that same year in B&W and didn't go into color till 1969.
I wasn’t aware of the term “saddle” of lamb before seeing this episode.
A lot of older terms aren't used any longer. In fact, most grocery store 'butchers' learn on the job... Say 'floating rib' to a 25yo butcher at HEB or Harris Teeter or even on-base, and they look at you like you're the crazy one...❤😂
Mrs. Bridges made saddle of lamb many times on "Upstairs Downstairs."
Girl loved her wine 🍷 😅😅
One of those JC recipes that she presents as doable by a home cook, but which requires years of professional experience and infinte practice to be able to accomplish! Maybe in the past, families did have this experience, but today nott so much😂
It’s a shame that most large supermarkets don’t offer lamb as much. I really like lamb, especially when roasted. I agree it’s the fat that’s unappealing.
"The master of the House" ah yes different times....
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I don't like lamb, but that roast looked delicious, even in black & white!
shut up about the B&W
What did she do with the carcass shown earlier?
I was gonna say they started the music too soon but I guess she was behind.
I never knew that mutton had so much fat on it until I watched it being trimmed.
Mutton is old sheep not lamb.
Mutton is awful tasting.
Spring lamb (which is months old) is very tasty for Easter.
Unfortunately in 2024 lamb is expensive.
Gʀɪsʟʏ .
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@TheBeardedButchers Butchering video from 1966 - she was ahead of her time!
Old girl knows. . listen
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What? No cream sauce for the brains in this episode? So disappointed. 🙂
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