Lamb Recipes-Roast Lamb-Lamb Recipe-1
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All Comments (12)
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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
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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?
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The recipe is incomplete, sorry, but you talked over 5 min, sealed one side of the meat, then video finished??
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Looks great! I was really looking forward to part two, though.
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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?
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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
MyRanchMyRules 2 years ago
Hey My Ranch......Thanks for the compliments!
Yes you are so right with the prime cut tips!
ChefsTips 2 years ago
Thanks for the advice...Lamb's my favourite. How pink can it be served as I really like rare meat...
kwesicello 3 years ago
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.
ChefsTips 3 years ago
Enjoying this.. Where is part 2 though!
hometownrecordsnz 3 years ago
Good question.....you just reminded me ;-)
They will be up this week
ChefsTips 3 years ago