Seven-Hour Leg of Lamb - Bruno Albouze
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- Опубліковано 6 тра 2024
- Braising a whole leg of lamb low and slow with aromatics, wine, and stock sounds absolutely divine! The result, gigot à la cuillère, or "spoon lamb," is a classic French dish known for its tender, melt-in-your-mouth texture. The slow cooking process allows the flavors to meld beautifully, creating a rich and savory dish that's perfect for any special occasion like Easter or cozy dinner at home.
To get the full recipe go to brunoalbouze.com/seven-hour-l...
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I haven't been to Bruno's channel in years. He has aged like fine wine.
I am in love with Bruno’s kitchen skills and cooking recipes he is in my humble opinion the greatest chef with the fusion of French and Italian cuisine I ever follow
I have been looking for this recipe online for quite some time. Bruno, your video is the best. Simple, clear, concise, and to the point. The entire process is demystified in less than three minutes. Merci!
This recipe is heaven on a plate. I am saving this recipe and making it for my son's birthday. He is a big fan of lamb.
I’m definitely in love with you cooking Bruno this touch of American delight is amazing as well my family give me a lot of compliments every time I cook any of your dishes
Delicious recipe, we made this for mother's day and it turned out great ! A refaire! 😋
Glad you liked it 😋
almost winter here in Australia so the perfect time for dishes like this. Thank you Chef
the potatoes look amazing
You’re a wizard, Chef!! Yum Yum! Looks awesome!!
Sweet Jesus! This looks amazing!!😮
Something to make in my brand new dutch oven
my favorite
My favorite dish all time is souris d'agneau
Merci beaucoup, maître Bruno ;)!
ممكن المقادير ياشيف😍😍
About a month ago, I made your lamb shoulder ... ( what runs faster than lamb? Lamborghini! ). I was phenomenal! This looks great too, can't wait to try it. Thank you Bruno!
🐑 🏎🌝
Thank you very much for sharing keep doing
Это божественно!!!
❤❤❤❤😊😊😊
Ah Bruno perfect timing, I'm slaughtering a lamb at the end of the month and will for sure try this version of braised leg of lamb. It looks perfect.
J'ai une question : 7 heures de cuisson c'est pour un gigot de 900 grammes avec l'os. On réduit le temps de cuisson si la quantité de viande est moindre ? Et encore plus pour des souris d'agneau, comme pour des tartelettes ? Quelle serait la durée pour 2 souris ? Svp 😊
What temperature do you cook the lamb?
100ºC 🌝
Your rec r 👍👍👍👍👍👍👍👍👍🌹🌷
Mmmmmm
J'ai fait votre bouillon de poulet hier ! Est-ce que l'on peut mettre des souris d'agneau à la place de ce gros gigot ? Ou autre chose ? Merci pour cette recette ! Et je peux transformer mon abonnement mensuel en abonnement annuel ?
Oui bien sûre! il faudra en mettre plusieurs pour compenser 🌞.. Parfaitement, l'abonnement annuel est bien mieux ☺️
Je trouvais les souris un peu coriaces. Mais au bout de 7 heures... 😁
Now this is a morning treat I wasnt expecting!
I guess it is good for breakfast too, with some freshly baked breakfast rolls! 😁
Delizioso.!
Please rec from Pakistan🇵🇰🇵🇰🇵🇰🇵🇰🇵🇰🇵🇰❤❤😂❤
A shoulder would be more rewarding.
Well, I am afraid to say that lamb shoulder is smaller in size and known to be less tender than the leg 🐑
@@BrunoAlbouze yes,but longer and slower Can result in a more succulent result.
Clickbait! This video isn't even 3 minutes long..
You wanted 7 hours ??? 😂😂😂
🤪
@@princesse523 Awesome comeback !
So it's clear as day to see:
Length doesn't always matter!
Have a nice one.
Editing is best
Too short of a video to learn anything. It’s like watching a trailer of a movie!
I put the video on 0.75 speed. Perfect for me to follow along.😊
Tbh recipes became less informative, for more information you have to pay on the blog. And it's sad. There's really big amount of cooks on UA-cam.
Use your Fantasy, cooking is like art.