American Reacts to A Typical Australian Cooking Show - Lamb 

I'm a chef in Australia. I love this mad c#*t😂

A "F**k tonne" is an official Aussie measurement for "too much" Glad you enjoyed it mate, he's a legend 👍

Nat is not only an amazing chef but is a mental health advocate as well. He’s an all around top bloke. Nat sent me a get well video message when I was in a mental health hospital during the pandemic. He’s a straight up legend. His cooking show definitely not typical which is why we love him.

Far from a typical cooking show in Australia, but Nat is deeply appreciated by his fellow Australians for getting us through lockdowns

nat got us all through the lockdowns. such a champ.

Nat's a bloody legend. Definitely look at more of his stuff. Mint sauce is a necessity with lamb roast

Love the Nat - he's a aussie comedian who became out of work during the lockdown and started his cooking demo's - while the ole mate does have issues with tissues on the Camry parcel shelf and a running commentary on free rosemary in Oz we also love how during the pandemic he was open and honest about mental health and how folks - just your norm every day folks - were struggling - his kitchen antics came about because panic buying of spagetti sauce, a core hate of Nats - and a hilarious and ongoing 'death to jar sauce' campaign began keeping a whole lot of aussies engaged and laughing during harsh, isolating and financial anxiety inducing border controls and lockdowns - onya Nat

roast lamb and gravy should be a food group of its own . the only thing better is lamb on the bbq cooked over the flame makes it taste sooo much better

Nat is an Aussie Treasure - as well as being an awesome cook and instructor in the process of cooking :)

Roast Lamb is divine!!! I always put whole garlic cloves in the meat, which adds the most amazing flavour and I love adding Rosemary into the gravy. Nat/Nathan is actually a comedian but made cooking easy and hip throughout our lockdowns. He even made a cookbook!

I’m an Aussie and you should DEFINITELY make this recipe - there is NOTHING on earth like slow cooked lamb roast. 🤤🐑

Rendered lamb fat is so damn good! It crisps up really well & is to die for. I love leg of lamb roasts, lamb cutlets, shanks, lamb loin chops, leg chops…well pretty much the whole lamb I guess 😂

Nat is doing well for himself. He has three books now (two of them cookbooks) and has toured the country.

Nat is very much NOT typical, that's why we love him.

Nat is brilliant. I was a bit worried going in, as being a bit sweary is his thing, but you handled it like a champ Ian. He is an incredibly skilled cook, but he makes it simple for anyone to make fresh basic meals, rather than buying processed, packaged, or microwave crap. Aussie legend.❤

Apparently.... someone mentioned that Lamb was a bit too game flavoured when they tried introducing it decades ago. To be fair, it was probably the old sheep which get sold here as Mutton, which definitely is a different taste to a young Lamb that is sold in Oz. I have noticed that a lot of the US style of cooking is to take bland meat and overdose it chemically with spices. As you would have seen, Nat added Rosemary and Garlic relying on the flavour of the meat, not some 30 spice Cajun dry mix topped with a 20 spice Kansas sauce on a piece of bland chicken.

Hi champ, Nats a legend over here in Australia 🇦🇺, he speaks Bogan( I’m an educated bogan myself an proud) and deals with his own mental health and inspires thousands of Aussies and is piss funny. The laugh in the back ground is his partner Jules , together they are changing cooking styles over here and getting people to cook. Yes get your lovely wife on camera with cooking and more, great content and I admire your zeal for Australia and your own countries ✌️🇺🇸🇦🇺👌🤙🤣🥰

Nat cooks in his own kitchen, he has moved a few times over the years, so he has had a few different ones. You should see some of his older vids where he is in the tiny kitchen, hilarious. Still made awesome food though.

Roast lamb with pan juice gravy roast potatoes carrots pumpkn and peas AND mint sauce. An Aussie Saturday night roast staple in my family growing up. Still luv it

This was entertaining 😆, and yes I would love to see your wife’s reaction as a cook and with her Mexican / American heritage reacting to this Aussie chef. I am from the Netherlands myself and I love him. 👌🤣

I used to love to make a thick vegetable soup with a lamb shank like my mum used to make - the shank cooks slowly until the meat falls off the bone and you can eat with buttered toast or crusty bread - very hearty. I made a big batch once when I had a friend coming from overseas and gave some to one of my workmates. When I asked what she thought of it, she said " O M G - he's going to overstay his visa!" 😄

Roast lamb with garlic and rosemary is a top tier taste sensation

I’ve followed Nat for a while. He’s typically Aussie. Frickin absolute gold. He’s actually an awesome cook too😁🤣👍🏼❤️🇦🇺 Aussie Measurements 😆😂🤣👍🏼

Lamb tends to be very expensive in the US. Back in the 1800's there were range wars between cattlemen and sheep farmers over grazing rights. The cattle ranchers won out and there was a lot of negative attitudes to sheep afterwards. As a result not much sheep farming occurred compared to cattle.

Pretty much everyone has a favourite lamb dish here. Mint or rosemary are recurring themes. My go-to at home is crispy pan fried French cutlets served with ricotta and mint mushie peas. My local pub does a wicked slow cooked lamb shanks with mash

OMG! I’ve never seen this bloke before. He’s hilarious! 🤣👍🇦🇺❤️

Lamb is the meat for many UK dishes, such as Lancashire Hotpot, Irish Stew, and Scotch Broth. Australia grew on the back of sheep, the meat and wool are still prized in many countries.

As usual, it's the quality of the food between Aussie and the US . In Australia, there are strict laws on what is classed as a lamb (age of the animal, etc.)

Yeah I've seen him somewhere along the way & was impressed by his cooking. His irreverent style is definitely a winner & I imagine would inspire anyone to try making a good home cooked meal

Am I the only Australian that thinks Ian's blue eyes are majestic 💙

Would love Daniela to react to Aussie videos alongside you. Would be interesting to get your different perspectives 😊 Nat is particularly hilarious - a proud bogan and a terrific cook 😅

Nat is also a stand up comedian. He has a cookbook too

Yum! Lamb and Rosemary is a beautiful combination. Not sure if you have oven bags in USA but they are especially good to cook roasts in. Mine are made by a company called Hercules. My general rule for cooking roast lamb is 25 minutes for every half kilo (500 grams or 1.1 pounds) of roast, on a temperature of around 190 degrees Celsius or 374 degrees Fahrenheit. After it’s done, rest the meat too like he did. I usually cook roast vegetables, including roast potato and sweet potato, carrots, pumpkin, purple onion, and or corn with a side of peas or beans. Add some gravy and dig in.

I’m Australian I’ve never seen that cooking show it was hilarious what a character ❤❤🇦🇺🐨🐨🇦🇺

He has a cookbook maybe two also unpretentious, Roast Lamb, then cold lamb sandwiches with pickles or chutney then lamb curry or stew with the leftovers! Brilliant

The US has 5.2 million sheep for a population of 332.3 million compared to Australia with 68 million sheep for a population of 25.7 million, that might be why lamb is hard to find in the US 🤣

Oh here we go hahaha, he doesn't know what he's in for 😁😜👍 After watching edit. Yep i love this bloke's chanel it's great, you should definitely get D to watch this 👍 Mate slow braised lamb shanks are meat heaven it's bloody amazing. That's my favourite. To be honest i have never seen lamb pie's so I've never had one from a shop. I do cook Shepard's pie's a bit and there are delicious. It's basically a cottage pie with lamb instead of beef. Lol if ya know what that is. It a pie with mashed potatoes on top rather than a pastry lid. 🙂 Great video mate very funny 👍🇦🇺

Hey Ian, the best way to cook lamb is in an 2 oven bags with 2 packets French onion soup and other herbs and spices. Don’t forget the garlic and rosemary. No mess and you can turn the juices into gravy. It works out perfect every time.

I love him 😍 and the recipes are good too

Cold roast lamb sandwiches the next day are superb

Yes Nat is a bogan cook and lamb is an Australian thing , we love it

A friend of mine spent a fair bit of time in the U.S. a few decades ago & about 10 or 15 years ago some of his American friends came for a visit, & he fed them Lamb chops, & they were blown away by the flavour, saying "Oh we don't eat mutton in America,! But this is great,!" And Tony said I can get plenty cheep enough, my brother growes them,. I have said many times to mate's there's nothing better than an Aussie lamb roast,!! I do veggies different, baked potato, pumpkin, carrot & onion, with peas and beans in the pot or sometimes colly & brocly in the pot. Haven't done a traditional gravy (pan juices, pinch of salt, flower and water) in years, sence the Doc put me on Colesteral pills.

When I was in the USA 40 years ago , I cooked a leg of lamb roast,Americans reeled in horror as they didn't know the difference between the taste and smell of mutton verses lamb. They were converted at dinner. But lamb is hard to find and is expensive in the US. No one eats mutton, it stinks and it's tough.

I watched literally 1.5 seconds of this thumbnail and knew immediately that Ian was in for a treat 🤣🤣 I love Nat and he’s a “typical” aussie

OMG IT'S NAT! Gotta love some Nat. FYI... Cabramatta is a Sydney suburb. Also, Australian meat is the best in the world and lamb is our favourite. The best lamb is what you use the next day to make a big lamb and gravy roll 😁

The price of lamb zoomed up in the pandemic but is now dropping again. So delicious ! That guy is foul mouthed but very entertaining! LOL! Thank you for the video.

Lamb is a staple here in Australia... much like venison seems to be for you. As a nation, we are eating more variety in meats than we used to have, using recipes from many different cultures who have made their way here.

Here in Australia there's Rosemary growing everywhere, I can literally walk 2 house down and the front yard is full of it and can be reached from the footpath. Same deal with Bay leaves, theres bushes growing out front of at least 6 houses within 3 streets of my house. These are growing on the public verge between footpath and road so it's no problem to pick a few. You get other herbs etc growing as well

Slow cooked lamb Shoulder is as good as lamb gets. Lamb chops used to be the cheap option for meat in Australia and would be thrown on the BBQ a hell of a lot more than Prawns. Now they are one of the more expensive meats. So when the family gets together or we just want something a bit richer in flavour I love a lamb burger, rack of ribs or a roast leg/shoulder

In the 80's, one of our morning show hosts became friends with a few of the cast of Days of our drearies.. and when she headed over to the US for a visit, she would freeze a lamb leg and take it over to them to cook.

Definitely bring the Mrs in for some true blue cooking…

Do another of Nats vids with the wife. He is hilarious. And has appeared on Mighty car mods.

G’day mate. I’m an Aussie ex chef (lots of those around) and I reckon this bloke is a bloody legend. Hilarious! As for lamb, I’m really surprised that it is so rarely eaten in the US, because it’s beautiful. The smell of a slow roasting spring leg of lamb (should always cook with bone in) is to die for, let alone the taste and mouthfeel. And lamb curry. Mate, you haven’t lived until you’ve eaten a decent lamb curry!

Nat is awesome!!! Lamb is delicious!!! Always watch Nat. He will brighten up your day.

Nat is a legend and Jules having a good laugh in the background always makes me smile. I’ve made a few of his recipes but my favourite is the Brisket all for the Nachos he did. My son loved it even though it has onion and capsicum two veggies he won’t eat.

Nats is gold. The laughing in the background is his Mrs. She’s just as funny as he is

Australia here also. Nat forgot the f...ing mint sauce. Please know "Nat" is an Aussie Bogan as we call them, but quite funny. If you look up Naomi Watts she did an ad here in Australia back in the 90s I think winning a date with Tom Creepy Cruise 🤢 she said on the phone "sorry Mum's cooking a Lamb Roast lol. If you don't understand Aussie humour you never will. 🤣😂🤣😂🇦🇺🤝🇺🇸

Nat is exactly the same in person! Jules the wonderful lady laughing behind the camera and Nats partner is bloody amazing as well. Lamb when done properly is a fantastic meal. Highly recommend ☺️

Hi rocker. I really enjoyed this video!. I had a meal of Colorado lamb with mash and gravy at the Waldorf Astoria on my first trip to New York. As a n Australian I had high expectations of how the lamb should be. It sensational!!. Americans take pride in your lamb industry and the chefs that cook it. (P.S. I am a certificate 6 qualified chef)

Hilarious, and instructive! My mum used to cook a lot of lamb and make the mint sauce and gravy herself, it's unfortunate she didn't pass on the talent or dedication! Funny, I had hot roast lamb slices last night with roast pumpkin, cream potato and peas, cooked perfectly by the staff at the local roasts, vegetables and salads shop! I enjoyed every mouthful, I'm so glad I left it to the roast experts! 😋 I believe sheep and lamb in America is not farmed or prepared the same as in Australia and tastes somewhat different, that may be why it isn't popular there!? 🤔

If you have never had Lamb Shank you haven’t lived

Lamb was once cheap in Australia so when I grew up we ate a lot of it. Nowadays lamb is expensive but its still enjoyed by most Aussies. I have lived in other countries and other than (NZ, Argentina) the lamb has been ordinary and usually its mutton rather than lamb.

Two must haves with lamb are peas and mint. Here in Oz, you can buy condiments like mint sauce and mint jelly designed for this very meal. 🐑💚

Haha ohhh shit Ian discovered Nat. this dude is one of the best cooks I've seen on RU-vid. Probably hates pre packed food as much as old mate Gordon Ramsay, swears just as much but is way funnier. A pretty excellent combo in my opinion. If your misses isn't the sensitive type id be into watching both you react/ try to make some more of this guy's stuff for sure. Keep up the good work man, haven't been subbed long but really enjoying your vids.

Lamb is sooooo good! The price went pretty mental, but it seems to be dropping a bit lately. We've been buying whole lambs direct from the farm (butchered), works out at about $11.50/Kg which is pretty bloody cheap - ~$260 for the lot, but that's a fair amount of meat, up to a couple of months worth basically, of all different cuts (around 23-25kg). Hard to go past a beautiful lamb roast on the Weber 🙂

I'm on to this guy, never heard of him before, but thanks to you I'm on to him now. I'm an Aussie and these are the style of cooking shows I like. Down to earth for the average "cook" that knows not much at all. 😅

Loved watching Nat during the enforced stay in. He's a funny bastard and his recipes are sweet. Should get Danni to have a squizz at Nat's videos to see what she thinks. Lamb is nice barbecued and is also nice as a roast. Crumbed lamb cutlets are also mouth watering.

Do another one with your wife be good to see her reaction

I bought some Aussie lamb in Arizona in 1019 and it was bloody expensive three times the price it is in Australia

Aussie here definitely watch Nat! He is hilarous I came across him during the lockdown. Saw his cook book at Big W, which had a quick look, and it is a handrawn cartoon style. So Nat and so different I wish you could get lamb it is the 💣 Defintely need mint sauce with it absolutely 💯 delicious! Pork has Apple sauce, beef Horseradish and lamb is mint Watch Nat do a roast pork with crackling. We do that alot here too don't think it is such a big thing in the U.S. Nat is so real and unpretentious and speaks bogan like a true Aussie 👍 🇦🇺

this fella is awesome, all the info you need but with a good laugh, not too 'Yahoo' serious and it keeps your attention. Love it mate!

Nat got a lot if us through the pandemic. He helped a lot of young Aussies to learn to cook aswell. He's a national treasure for sure!

Lamb roast and cutlets are the bomb. 👍

lamb is such a great meat. One thing I didn't know until a farmer told me, lambs aren't those little things that bound around, they are fully sized sheep, just younger.

Oh it reminds me of our Sunday roast every week for years, at least 3 decades. Mum got up at 5.30an every single day. So on Sunday lamb would go into the oven on low for hours, it melted in your mouth. Oh we had roast potatoes with Sunday lunch, mash potatoes during the week for dinner with all different cuts of meat. Happy memories

Love lamb, bone in shoulder is the best. He's good with his method, but I'm better. Easiest way to make mash is to use a ricer. Chuck some garlic in it or add some nutmeg.

I'm from Spain, where we eat more lamb than in Scandinavia, where I live now, but we can find it here. I believe most Christian communities across the world eat lamb at Easter, we always try to get a couple lamb roasts around Easter. And I do understand your wife, lamb does taste a bit more gamey, than beef or pork. Lamb is delicious, and the three flavors we always use with lamb is garlic, rosemary, and green bell peppers (roast them with the lamb, yummy!) Funny video, I liked the guy!

The timing. Nat was on the morning abc news today in aus. Been following him since lock dock in covid days

im really glad that Nat didnt swear so much as he usually does

"Silence of the Lambs" scared everyone off.

lamb is the bomb. It's so full of flavour. It's a national dish here in new Zealand as well

I'm from Melbourne Australia 🇦🇺 & I've never seen this video. I ❤ Lamb. I love the good old Aussie Roast Lamb. And I love mashed potato - I put butter & cream in mine. Makes it taste so much better. And I also love Crumbed Lamb Cutlets. Lamb has to be served with Mint Jelly.

this isn't a typical australian cooking show.. but that's why we like him here

As an english woman living in Australia I frequently cook a lamb roast. I put it in the microwave for about 30 min. depending on the size. Then in the oven for about an hour and a half. It comes out beautifully tender. I included tips from my mother and later my mother in law to pleaase my husband. It can take years to perfect.

The background laugh is his cameraperson, his partner. She quite regularly cracks up and in later episodes occasionally shows up onscreen as well.

I've gotta say, you're doing an admirable job of pronouncing Australia correctly. Well done champ.

He's actually a musician and the person in the background laughing is his partner. However he's done so well with the cooking video's, something to do in between gigs.

Roast lamb greek style with mash and veggies, chefs kiss, don't forget the mint sauce or mint jelly

I’m pretty sure he has a strand up show as well and just released a cookbook - The Man is a Legend!

That's Nat. Real name Nathan Bartolo. He is a legend. He got busy doing normal stuff and teaching other people how to do it too. The stuff in this video was a bit expensive, check him out, most of his vids are tres affordable.

That was different ! Never seen this guy. Noticed he cooked a shoulder, I grew up in Melbourne and leg of lamb was a Sunday roast. The meat went in the oven for about on hour then all the vegetables were put into the roasting dish with the meat and cooked for another hour. Everything was taken out of the pan and the pan was put on the cook top when hot water and packet gravey was added and stirred until thick. Mint sauce was also served in a jug.

Lmao i havent seen Nats vid for a few years, but watching an American watch him for the first time is GOLD 🥇 Thanks for turning up on my feed today! New sub, i like ya vibe ☺️🤜🤛🇦🇺

Lived in Georgia as a teen for several years. We used to get lamb cheap as at the local Piggly Wiggly in our small town. No idea why they had it but nobody else bought it so we got it cheap and then cooked it for all our American friends. They were always blown away by roast lamb and pumpkin.

The rosemary is an ongoing joke. Someone, near you is growing rosemary in their garden. Dont buy the shit, just go pinch some from a neighbour

I love this guy! He's teaching the young rebellious ones who don't want to listen to 'adults' and he's funny, and a good cook. He calls the microwave the 'tucka fucka' which is a properly accurate term!

Adam Liaw is a great tv chef. Won MasterChef and shows his best. He does a show call the cook up and guests join him each show and they cook too. They talk, cook and eat it .

I reckon Daniella would love to watch Nat with you! And, if she has time we would love to see her do some reactions with you. 🥰

Al from Australia here... Anyway, yeh that's true, that's pretty well how I roast lamp except I marinate mine in fountain mint sauce overnight first. Then, before I roast it I run outside and pinch some fresh rosemary off my neighbour's rosemary bush (no she doesn't mind) and then I put a sprinkle of Greek seasoning on it (made from freshly ground-up Greeks) then I put fresh garlic onto it and a light sprinkle of dry mint. It resembles a herb crust when it's all on. Then I put it in at between 140-160C which is pretty low and then I'll roast it for 5-6 hours. Baste it too. I roast my veggies in the last hour and a half outside in the Weber kettle. Too easy. Anyway, one of my mates in the US in Missouri reckons you need to really look around for lamb in the US and usually specialist butchers have it or can order it in for you. Over here, we don't have that problem because we have so many lambs every season that they allocate a large percentage of them for slaughter. The US doesn't produce as many sheep as we do, so you would probably find that they don't slaughter all that many which is why it's hard to find on the shelf.

We have lamb about twice a month but as steaks that are slow cooked uncovered in the oven for 1 hour, the fat and juices get whisked with a bit of meat gravy stock then poured over the vegies and home made chips. Due to the price we only have an actual roast shoulder or leg of lamb probably once every 2-3 months for a traditional sunday roast, and pretty much cooked the same as he does here but with roasted vegies instead of mash.

I LOVE LAMB! As an Australian kid, I grew up on lamb in the late 60s, 70s and 80s. Lamb loin chops are the best, along with the Sunday roast lamb. Lamb used to be cheaper than chicken- can you believe that? (Once the conveyor belt style chicken was pumped up with hormones and the like, chicken started to become so much cheaper. It's a shame what's done to those poor animals.) Unfortunately in the past decade or so lamb has become unbearably expensive so it's rare treat. If I can afford it, I buy a lamb shank and roast it in much of the same way as this fella. The bone in the lamb shank makes the meat extra-tender and it can be used afterwards to make bone broth. I'll have to get onto this guy's channel. His mash looks so good. I'm salivating now.