"In a grim future, the Lamb Sauce is the rarest and the most valuable resource!" Footage of warlord Immortan Marco devouring lamb sauce with a spoon straight from a tank wagon.
@@centralprocessingunit2564 let a fellow American fill you in: Knorr is the brand-name of stock pod he uses. Don't feel bad for missing the joke. It isn't *remotely* funny.
@@advancelast1740 There is the American English version, "flavor," as well as the British English version, "flavour." Both usages are correct so technically, he or she is correct.
It's so much more calm and relaxing watching this guy cook than Gordam. No crazy music. No intense speed. Just taking your sweet time to cook while enjoying the moment.
They're both enormously fat women. Imagine our ancestors poncing about with tomatoes and herbs. You might as well wear a dress and call yourself Susan.
I love this one because he has so many other videos he's done, but this is clearly like the 10th one of the day. In other videos he's like, "I always use knorr stock cubes because it gives it that kick. Its much better than salt and pepper because it doesn't fall of, and it really makes the flavor better." This video: "As always, make a paste." as he throws the stock cubes on the table and scoffs haha.
And he slips up and says "what we're gonna make THIS MORNING"... indicating he's been on an all-night paste and clip bender. Happily, generous amounts of cube are preventing the dry heaves one might normally expect from early morning exposure to the smell of roasting lamb.
And you know?..... if were honest with ourselves.... we don't want a winey glass of wine. Knorr cube makes all the difference... approx, as many as you wish.
He knows that discarding the fat or boiling those roasting juices would ruin them- therefore he adds them at the end. The resulting sauce is broken but has 10X the flavor of a classic French style sauce where you would remove all of the fat/ sediment. This is cooking wisdom.
If Knorr offered me thousands and thousands of pounds to endorse their product then I would take it too. Making some extra money from doing something like this doesn't change the fact that he is probably the best chef in the country (first British chef to win 3 Michelin stars don't forget)
I've made this twice now. We can't get the lamb cube here where I live so I substitute it for a beef one. The 1st one I made in a dutch oven and overcooked it a bit, but I nailed it the 2nd time. I use Knorr cubes with all types of recipes now, and they really do enhance a dishes flavor. Thanks chef!
@@dexteraguirre2814 Yeah we can only get beef and chicken cubes and stock pot. Lamb is not very big in the USA unless your Greek. I don't know anyone who eats it actually. Except me of course 😃
not snooty, not a clown, a man who for years labored at the heat of a stove refining his craft. love to be able to sit this guy in my kitchen and make him a bite to eat.
Marco. What a legend. Funny there isn't any comments about him double dipping with the spoon. Marco's palate is a precision kitchen instrument. The temp of the sauce would kill anything in it, Marco can taste any dish he would prepare for me - no question.
He is like a roomie who is passionate about cooking but dont take himself too seriously and doesn't act like a chef. As Marco always says - Its about eating.
@@Marc1996L he was the youngest at the time in 1994 he held the record by getting three stars at the age of 32 and he held the record for a while before Massimiliano Alajmo got his third star at the age of 28 in 2002.
This is an advertisement for Knorr stock cubes. Raymond Blanc has a great recipe for lamb shoulder, no stock cubes in sight. I've made it a few times for Christmas Day dinner. Fantastic.
Wow. Great to know I have done very similar without seeing this. What I mean is, roast lamb with garlic, rosemary and tomatoes is a winning combination. Glad he has not wasted the oil and fats like some might. This is a banquet dish you could do for yourself while the wife's away or simply with a friend. I have done both and recommend. Serve always with watercress and redcurrent.
Special Tip : crush the stock cube whilst it's still in the paper packaging. It's paid product placement at its best but of course no-one is forcing you to watch it.
Leave the guy alone people.world class chef a true master of his art.done it all and more.if he wants to make millions selling stock pots leave him too it.had to work his ass off to own his home.now gets paid millions to cook in his kitchen.i know what I'd rather do at his age.
Idk why people hate on him for sticking to a brand. Most chefs sell themselves off on some brand- most home chefs I know use Knorr, it's a good brand for stock. I don't see the problem.
mark totton the problem is that he sold out his high standards for extra cash. This guy is one of the faces of master chef so I doubt money is an issue
@mark totton So what, it takes a lot of time. Stock is reallly frackin easy to make. Put a bunch crap in a stockpot, fill er up with water and just let it simmer... Its not like its incredibly needy and needs you to baby sit it. Why is the time thing even an excuse? Its not like dough where you gotta proof it 40 times and knead and this and that.
"When you cook a steak perfectly, you don't need a sauce" Exactly! Every time I cook New York strip steak for me and my family, no one ever goes for the A1 Steak Sauce, never. Even though i make sure to put it on the table every time. But they Never use the steak sauce. Because when I plate the steak, i use the natural resting juices, cut with just a bit of olive oil, and its the most flavorful sauce you could ever have. And you don't even make it, it comes from the steak.
He is not emotionless no as a matter of fact he is very concentrated in his doing I know the body language from my mum in the kitchen but as soon she finished she is the funny and lovely woman every one loves deeply and I think it is the same case here we don't know him as family members we don't know him period
Thank you for show lamb cook, Before I can fall to cook it. I just try to cook beef but every people like to cook it not seem. Prefect for but... So I like you do sir you made everything it easy 😊🙏🏻
This guy is authentic. Doesn’t make up his things like Ramsey or Oliver , he’s way better than them I think his food way delicious than them too , the two others are just pushed forward through the media for some reason, this guy isn’t
Idk why people hate on marco because he uses the cubes. Lets not forget who tought ramsay how its done, and marco did that in his fucking 20's so yeah. All those people hating, the only thing you have to know is that marco 30 years ago (let alone today) was a million times the chef most people only dream of.
As always one cube...olive oil....add it to everything....bowl of ice cream -one cube, two fried eggs - one cube, leg of lamb - one cube, glass of wine - one cube. The secret to great cooking is ONE CUBE! 😂
