This is the best one to me out of the 20 videos of his I've seen. Great diet, meat, fat, vegetables salt and spices even when he made ice-cream it was flavored with fruit.
Primo! I love these rustic homestyle recipes the most! Something so old school and mouth watering good about these that just hit so much more on a primal level! Good stuff!
i thought I was unique by scoring my leg of lamb and rubbing in all the seasonings and herbs. Alas, I am not. but hapy to see the same technique as it is so good. My family and I enjoyed a similar meal on September 26 as a christmas in September because we have not been together in 4 years and will not be again this year.
Looked amazing 👏! ONLY thing I would have done differently, is the butter on the side veggies. You didn't have any. I know the meat juice dripped in them tho. Was probably fantastic!
This is a terrible recipe. If you want it I'll give it to you. Mustard, olive oil, herbs of your choice.....then overcook the crap out of the it to the point of shredding. Lamb should be no further done than med rare. This is a travesty.
@holamilambo8228 While I understand your statement & also conversely, the other comments made as well. I understand. Who doesn't like succulent, shredded meat? That being said, one has to understand that lamb specifically, while being gamey & does contain fat, is one of the most delicious & digestivable meats 🍖 there is. The meat itself, while fatty is only fatty on the exterior & along the muscle seems. There is virtually no intermuscular fat at all. No fat within the muscles itself. No "marbling" of any kind. I state all of this because when one makes a "beef stew," the meat itself, regardless of vegetables chosen, will take hours to braise properly to essentially be fork tender. However, in comparison, a lamb stew will take an hour max at a low simmer to braise the meat proper. So if it takes less than an hour to make a fork tender lamb stew. It would not take much longer to make shredded lamb. If braising lamb for hours mindlessly, you will end up with a mushy yet dry lump of pulled stringey leathery lamb. It just doesn't have enough intermuscular fat to require hours upon hours to braise until shredded. Just unnecessary & juvenile preparation best avoided altogether.
