Best Ever Leg of Lamb 

Jacqui, well done on a lovely sounding meal. I am sure the upside down cake was a real treat. Thanks for watching the video and commenting. A happy Easter to you and yours.

It absolutely will. If you have seen any of my videos before, you will know that I use Worcestershire Sauce in pretty much every recipe. I love it. The Garlic inside the Lamb will add a great flavour. Do let me know how it turns out and thanks for commenting. Happy Easter.

Will definitely check your other recipes out. Happy Easter to you too! Have a good one.

Same 😂

Yeah Creepy 🥺

✔ 4.07 reverse side also. Cannot unsee it once you do.

Yes (shit ! 😮)

Thank you. Do let me know how it goes.

Will do!

I didn’t have scallions I used regular white garden onion and rosemary sprig. I didn’t have olive oil so I melted some lard I had on hand.

You go for it Peter. You wont regret it! Good luck.

It's rosemary!

Thanks Troy. Such a simple dish and so easy to make. The trick is not to over-complicate things! Really appreciate the feedback.

Paul Marsh Thanks for commenting. Yes, lower and slower works well for lamb too.

Thanks

So are we!

same here

@@BestofBritishBlackwell Much respect from NEWZEALAND.

@@againstallodds6407 +1

Jon Ashley It did the job.

Thanks

Please do

I do. At 4.37, I say put it in the oven at 200c for 1 hour and 35 minutes.

expertnmbbusinesses Thank you

Best of luck with it. Let me know how it turns out.

@@BestofBritishBlackwell It was fantastic! Everyone loved it. Great recipe ! Thx again

@@sanpedrosilver perfect. I’m so glad. Well done.

@@BestofBritishBlackwell Cheers! The rosemary and green-onion bed is a great idea! Really appreciate it 👌🏼

I am not sure I get your point?

@@BestofBritishBlackwell you took a bite from the piece of lamb you cut, you didn't eat it all and the remaining leftover lamb is put on top of the other piece you cut, look at the video.

Michael Sammut I know. I was there. I still don’t get why this is a problem?

What’s wrong with doing that?

Google will convert it.

Sounds lovely. Let me know how it turns out.

you are overcooking your leg of lamb if you cook it for 2,5 hours. 30 mins. per kilo are a rule of thumb for a roast, and depends if you like meat underdone or well done, but never overdone.

I never take my ring off. I never will. I cook for friends and family and am not a commercial cook or chef. If I worked in a commercial kitchen, I might have to take it off. But at home I dont.

Not quite. I took three or four readings on the thermometer before filming to ensure the meat was cooked the way I wanted it. The reading on the recording was only for demonstration purposes.

I simply couldn’t comment.

@@BestofBritishBlackwell Well, you can take the compliment from me because I learned all of my cooking skills from men (men I knew personally) and not women.

Very true. It’s because, generally, men are very single minded. Once they dedicate themselves to mastering something they generally achieve it. Camille Paglia said it best, “there is no female Mozart for the same reason there is no female Jack The Ripper.”

@@Jcremo There is something sexy about men who can cook.

Thank you

Thank You.

It stops the skin of the lamb sticking to the bottom of the pan. It also helps stop the garlic and rosemary from burning.

Leandri Marais It was 200c.

No

Thank for commenting. I have marinated a leg of lamb before. However, I found that the marinade really overtook the sweet flavour of the lamb, so it was not my preferred method. Different cuts of lamb can take stronger flavours. However, the sweet meat on the leg needs to be treated more subtly and marinading can over power that. What do you think?

@@BestofBritishBlackwell Lambs my all time favorite meat, but i've never made a whole leg roast before. I was thinking about getting one soon and trying it out. My marinade was gonna consist of olive oil, lemon juice, the lemons peals, garlic, some thyme, and salt and pepper, was gonna let it go overnight. Nothing to crazy with the marinate just pretty simple stuff, do you think that type of marinate would be overpowering?

@@littlemac9451 It really is down to your taste. It sounds fine to me. However, be careful with the lemon juice. The acidity of the lemon juice will start to 'cook' the meat during the marinading process and you might end up with pulled lamb (lamb that falls apart) rather than a roasted joint. I would put the lemon juice on just before cooking. Let me know how it goes.

@@BestofBritishBlackwell thanks man, appreciate the replies and the tips!

The first few slices nearest the outside are always a little more well down than the meat nearer the middle of the joint. It was medium.

Thank you.

@@BestofBritishBlackwell your welcome my friend #Love :)

Not all lamb is from New Zealand.

Wtf are you on about you twat

Thanks

Francesco Pecorella This leg was around 1.5 kilos, so yours may need longer. Do you have a meat thermometer you could use?

@@BestofBritishBlackwell I don't unfortunately but I just added an extra 20 min and it was perfectly cooked, thanks!

Not if you don’t like it.

Its called an Andrew James meat thermometer.

No. It was about half and half.

Fazlin Floris to be fair, the outer parts of the meat were more well done than the meat in the middle and closer to the bone.

@@BestofBritishBlackwell gotcha sou outside midwell and inside midrare?😋

No. I also like lamb just on its own. I have young kids who don’t like strong tasting herbs etc. So I often just roast lamb plain.

Fair enough!

Peasent, i only use golden foil

Thanks 👍

The Dingo Thus dish was cooked in a fan assisted oven. So 200 should work well for you. Conventional ovens would need to be a bit higher. Probably 220.

Best of British Blackwell thank you kindly 👍🏻☺️

Classic flavour combos. Lamb, Rosemary and Garlic.

Yeh garlic press, straight out of the 1960s. Best ever ingredients, not method, and cooked a little bit long certainly not medium. Good work making it though. Thanks

I had family eating this who didnt like garlic too much, so I had to scale back a bit.

16386r I did. And?

I absolutely will.

thanks you chef dave and god bless your familey

You have clearly never cooked a leg of lamb before. The meat is rarer nearer the bone and more well done towards the outside. Obviously.

@@BestofBritishBlackwell I cook them all the time. I'm actually putting one in the oven at 4pm today for dinner. I'm just saying your video could have been more helpful if it included both the correct temperature to take out of the lamb of the oven and/or advise what weight your joint was. I came across your video whilst looking for tips etc but it didn't give me any tips or guidance at all. Surely you have watched your video back and realised it needs more info or that important info is missing? No offence. Anyways I'll be using a meater wireless Bluetooth probe to ensure its fully medium rare and I'll be cooking it as per usual at 170oC in centre of oven until the internal temperature reads 54oC. Then I'll take out, wrap in foil for 30 mins and it will be perfectly cooked.

@@dipyourbread This was one of my very first videos. In terms of views, it’s done quite well and more people seem to like the video than not. I’m happy with it.

Not quite. Lamb is at is best when pink.

Oh there was lots of that!

Quite a few actually.

Interesting. You learn something new every day.

You should aim for 63c or 145f

If that is your only criticism, I will take that.

Guy Renard What will?

@@BestofBritishBlackwell You are preparing LEG OF LAMB aren't you ?? There is a GLAND in the leg of lamb that MUST be removed prior to cooking it......if not the Leg of LAMB will be BITTER.

@@guyrenard4164 Never heard of that before in my life and I have also never experienced bitterness with a leg of lamb. Do you have a video where it shows the removal of this gland?

@@BestofBritishBlackwell yes i do..

@@BestofBritishBlackwell there is a video entitled the GLAND IN THE LAMB by Martha stewart if you don't REMOVE the gland it will be pungent .. I will try to send you the video..

Who said it was a guide?

Fasioki iw Never.

I made this video nearly three years ago and not long after starting my channel. Before I started my channel, I had no idea about a lot of things in video making like lighting, sound, editing and camera positioning. As time has gone by though, I feel there has been significant improvements in the quality of my videos. That is mainly down to the fact that I have been able to invest in a better camera, better lighting and lapel mics. Have a look at my more recent videos and let me know what you think? I do appreciate the feedback.