Lamb Recipes-Roast Lamb-Lamb Recipe-1

[kinnear69]

WOW you use Rape seed oil in a Teflon pan, talk about poison!! Do you like MSG and Aspertaine too? May as well suck on a tail pipe while you're at it!.... other wise great stuff! I'm gonna enjoy my lamb :) thanks

[hyde2042]

I love your accent and you have loads of knowledge. I can't wait to try this at home. But the website isn't up anymore. Do you have a new one?

[panci0808]

The recipe is incomplete, sorry, but you talked over 5 min, sealed one side of the meat, then video finished??

[MyRanchMyRules]

Very good to see a chef with some knowledge about the butchering, hanging and grading of meat. I kill, cut and wrap about 4-5 lambs a year for our family here on our ranch. Hanging meat is an important step that many don't understand. When buying meat in a store you really need to know what your looking for in a prime cut. Thanks for being a bit more complete than others with your instruction here

[ChefsTips]

Hey My Ranch......Thanks for the compliments!

Yes you are so right with the prime cut tips!

[kwesicello]

Thanks for the advice...Lamb's my favourite. How pink can it be served as I really like rare meat...

[ChefsTips]

Hi Kwesicello,

Lamb is like any other meat & can be served as you would steak. But for the best results it should be served "Pink" or in other words medium.This includes all cuts i.e. rack,shoulder,leg etc & always allow about 10 to 15 minutes for the meat to relax. This will help the carving & tenderness of the meat.

[xwawas]

ChefsTips,

i would just like to know ,erm u see i watched a food channel a couple of hours ago and well what is actually haggis? how do u eat it? and cook it?

[hometownrecordsnz]

Enjoying this.. Where is part 2 though!

[ChefsTips]

Good question.....you just reminded me ;-)

They will be up this week

[deemstyle]

Looks great! I was really looking forward to part two, though.

[ChefsTips]

Hey Hyllaf

No clip....I just removed the H bone from the leg & tied it.

I will have a video shortly showing how that is done also :-)

[hyllaf]

hi. do you have a clip on the leg of lamb?

[ChefsTips]

No worries....just remember, the brighter the colour of the meat, the tougher it will be.

[jebusishere]

cool tips bout the hanging