Відео

You can make the chicken a day prior to cooking the rice! Then just let it come to room temperature while preparing the rice. To reheat, simply cut into slices like you slice a piece of cake and warm the individual slices in a microwave or an oven! I will do a written recipe guide and upload onto the website within the next day or so! 👍

Excellent. Pleased to hear that. I’d say you may want to also try bavette. If I remember correctly, it’s £18 a kilo at Ginger Pigs and it’s always available. Lots of flavour! Absolutely gorgeous if you ask me! 😃

@@CulinaryEmpire Many thanks again. I will order some Bavette steak this week and see how I get on. :)

I agree, beef tallow is a good shout.👌 It’s also my go-to. I just wanted to keep it nice and simple!

Excellent, let me know how it goes please. 👌

Yeah, I agree, I often parboil them in lamb / veg stock, and then stick them in the oven. 👍🏼

9:15 am Easter morning with a thawed lamb shoulder. Going to get spices. Dinner at 5. I can't wait to be back and tell you. I had no idea how to do this, I am so thankful you have a recipe. Ok, getting ready to do this!

This recipe is beautiful! I am getting ready for bed as I am tuckered completely, but I did some modifications. I don't normally eat alot of garlic because I don't want to wreck anyone with my breath..but garlic is really a good key with lamb. And spices, but! I started with tallow in my cast iron and low cooked the rosemary and garlic to make some kinda' half ass confit. Rubbed it on the joint and coated it with salt, with a rest in the fridge for two hours. Snatched it out and browned it in the remaining infused tallow, and then followed your exact recipe. When it came out of the oven... .unbelievable! An absolute hit with all the adults and 3 of the 7 kids liked it. The other 4 kids are what I image "noodletarians" Anyhow... The browning prior to oven made this incredibly crunchy exterior that everyone fought over. Dang! ABSOLUTE BANGER! And thanks, your flavour profile made it happen. As long as I'm not going to work the next day, This roast is happening!!!🤣🥰

Hey - thanks for letting me know. I’m really loving the idea of browning the lamb to get an even crispier exterior, and the garlic confit sounds amazing! I think it’s fair to say you pulled that off brilliantly! Absolutely smashing👏 👏👌

Excellent, I hope you enjoy it & happy Easter to you and your family! 👍

Me too!!! I bought my shoulder a week ago. It doesn't look like this one, I think it's missing the leg...but I got it from the bearded butchers so I know it's proper. I want so badly to make it right. I bought some of the baby lamb shanks they had and they were gamey. It's American lamb from Ohio. I hope this turns out. I have been reading on my carnivore journey that lamb is easy on digestion. And also being an Easter dish, I'd like very much for it to please. I might up the spices and use beef tallow to roast. Omgosh, I really hope this works...it's dinner tonight and I want it to be yummy.🥰

Sounds like you have a game plan! I’m sure you’ll smash it. I do watch the bearded butchers on YT from time to time (assuming I’m thinking of the same bearded butchers), I really enjoy butchery and worked in English butchers shop for 3 years when I was at college! Best wishes and good luck for tonight! 🙂

Oh goodness!! You replied!!! Yes, the bearded butchers from Creston Ohio! I live in west Salem, Ohio. It's only 20 minutes to their shop. The guys are real sweethearts and hold strong to values. It started from there dad saving bison lineage. Their entire story is found here in yt and it's amazing. I can't believe I'm so blessed to be a stone's throw from these wonderful people. They, from raising to packaging, believe in being Shepards to the herd. ....but they didn't give a recipe to send it home, YOU DID!!!!! I will try this! I am nervous but I have read allll the comments. I will post back and let you know how it goes. I am worried for the kids liking it as American palates are so generic. I think garlic and rosemary and oregano makes all things better. Hey, thanks for hollerin' back. And HAPPY EASTER to you across the pond! Much love and blessings from Ohio! ...and thanks so much for the best recipe on this unique cut on UA-cam! Be blessed...and to your kin, the best blessings in Easter 💗💗💗

@luvabean Thank you - God bless. Happy Easter ❤️

Excellent, enjoy

How'd it turn out?

😀 I’ve had at least 2 or 3 other comments saying the same thing!

Thank you for this information. Much appreciated. 🙏

It came out perfectly! Thank you very much!!

Hi, i have a 2.5kg leg would this still be cooked at the same temp and same length of time?

I’d keep it in the oven for an additional 15 - 20 minutes.

We cooked our leg of lamb as directed and it was absolutely amazing it just melted and pulled apart beautifully thank you.

Excellent. Glad you enjoyed it! 👌

Yeah, I think so! 😀