The Authentic Roast Shoulder of Lamb from Aragón, Spain - "Ternasco Asado"
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- Опубліковано 23 сер 2024
- Today I've reached Sos del Rey Católico in Aragón, Northern Spain for yet another authentic, local speciality: Roast Lamb cooked Aragonese style, with potatoes, white wine and mountain herbs.
Pete's Pans cooks all the greatest regional specialities with utmost regard for local authenticity, so please join me:
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love this channel.
The production is incredible and deserves a LOT more views! You gotta promote your channel, bro!
Thanks the encouragement! Easier said than done ...
I love your channel, Pete. Cheers for the videos.
Simple and elegant cooking and a glass of red for the cook.
Video #100 was pretty special whether deliberately or otherwise. Who doesn't want to BBQ a lamb leg in the snow in January?!!
Never managed to do anything to mark the occasion: Perhaps at 500 :)
i know it's selfish....... but I'm so happy to have a Spanish chef on this platform, just for us it seems
Looks great really enjoying this series.
Very encouraging to hear! Gracias
Such a great recipe, supported by great guitar music, thanx. I'll be trying it for Sunday lunch.
Now that's good taste, folks! Both for cooking and for filming.
I'll mail you the check, jejeje
Thanks for the encouragement Rafael.
I love roast lamb and your recipe is one of Spain's top notch dishes. I will run and buy a lamb and try this dish.
My wife just gave this 5/5, we had it for Sunday lunch. I found myself texting my mother with a picture of the dish in finished format and with a link to your video as well (referring to you as my very favourite travel chef on UA-cam, which is accurate). Keep going Pete. This type of food is lovely and you present it so very well. Thank you!
Thanks so much for encouragement! Bless you for sharing :)
Love it!
Gracias Clifton :)
Looks delicious. I am glad for you that you went inside where it’s warm.
I’ve just watched this for the first time. It reminded me of the great lamb I’ve eaten in various parts of Spain, including Mallorca. Perhaps the best was in a tiny restaurant in Selva de Mar which, strangely, is not on the coast but about 3 miles inland just over the French border in Catalunya. We had to walk from Port de La Selva to order it and then walk back the following day. We had large gambas to start. The lamb leg roasted in the tray with potatoes, onions and peas and followed by melocoton al horno. Simple but magnificent. That was just over 30 years ago but I sill remember it fondly.
I've been to Selva! I did several videos from Port de la Selva! I doubt that restaurant still exists. Was it in the village or on the way? There is a restaurant on the way on the right
@@Petespans It was in the village which, at the time, seemed a little down at heel. The restaurant was on the right after entering the village in a sort of square. I’ve looked it up and I’m sure it’s no longer there. It was a family affair and well worth the effort of walking there and back from the Port four times. I’d been with my family so knew the area but this time was with two mates. We’d been to watch United in Montpelier and fancied popping down into Spain for a few days. The Spanish seem to eat their lamb a bit younger than us as the cuts are invariably smaller. Whatever the reason they really know how to treat it. No fussing- great ingredients cooked simply. Getting the salt right seems to be one of the keys.
You make my mouth water every time ❤
Nice to know Ally. Bless you for tuning in again.
@@Petespans I’m trying to teach my British friend who lives in BCN through your videos
@@ally1827 Wow!
Are you Spanish?
@@Petespans No English but lived near Perpignan for nearly 10 years
Top notch, I made it three times now for alternative "Sunday roast". Simple, tasty, effective -- thanks Pete!
Three times! You win subscriber of the month 👍😀😍
Hi Pete. I have been watching your videos for 5 years. Started as a High Schooler and now I'm graduating university. The fact that I can always check back and see more wonderful food is real stability in dark times
Thank you for being such a loyal follower Jason.
Another great video! Thanks for posting all of your adventures. I particularly enjoy and learn from your cooking of organ meats. It is a lost art in America.
Noted Paul!
Wonderful video. Thanks for sharing. This area of Spain is so beautiful. Besides all the others, off course.
Video number 100 ‘naturalmente fue espectacular’, here’s to (at least) 100 more Pete! Your videos are uniquely brilliant and authentic to the last detail, just a great watch every time.
SO inspired by your comment Tommy. Bless you!
First, that looks beautiful. Second, I didn't know it snowed in Spain. 😅
Thank you. Yes, plenty of snow in the mountains.
Great video, Pete! Stay warm!
Mmmmmm... real deal cooking.
I cannot wait to make this upcoming weekend!! Yum!! Thank you, your recipes are simply delicious and so authentic! 👍
Touché another wonderful video.!!!💞💞💞🌺🌺🌺
I've cooked this a few times since my first viewing but just referring back to the video today ready for Xmas day dinner.
Splendid!
Going to cook this on Sunday.
so pleased :)
Amazing video, as always! Inspiring.
beautiful
Amazing
Looks lovely Pete. Next time though in order to protect the potatoes fill up an aluminium tray with a bit of water and stock. And place it atop the charcoal prior to placing the grill and roast. That way it acts as a convection oven as opposed to direct blistering heat from the bottom that radiates from the top and back. When your ready to brown everything is then you remove the tray and hit with direct heat. But I bed it was amazing none the less. 👍
Great tip! I lack bbq experience :)
Would not more liquid in the tray, plus some cooking paper on the bottom do the trick?
@@Petespans that sounds good too, ive never tried it that way. I think the extra moisture in the tray would ultimately prevent even browing though. I think the cooler more moist rich cooking environment may be the answer. This is how I do my Christmas roast to impart a lovely smoke to the meat.however I start with it covered in aluminium 1st to cook things through evenly for abot an hour per kg then take off the aluminium to colour things.
@@thethirstymason9684 Great insights gained through experience :)
@@Petespans sir you've taught me more about cuisine than any other man. If anyone has experience in the culinary arts it's you. Wonderful videos and landscapes. I have nothing but respect
@@thethirstymason9684 Bless you! We all learn as we go.
I am so happy to have found your channel. Many hours of culinary delight. 🎉
Magic , many thanks. just subscribed! Done any Piemontese recipes?
Appetising to say the least
Nicely done Pete, wondering if I can get a way with a leg of lamb I have?
Absolutely! I asked in the restaurant if it was ever done with leg, and the answer was yes!
@@Petespans Superb, that’s Sunday lunch sorted 👍
🙏❤️
Looks great. But did you say that the shoulder is cooked for only one hour? Every other roast shoulder recipe I’ve seen requires 3 or 4 hours cooking, and in some of them the lamb is covered with parchment paper and tin foil. I’m told in these recipes that the much longer cooking time is to ensure that the collagen is broken down, and the fat is fully rendered. But one hour cooking time and no messing about with paper and foil is much more appealing if it does the same job.
Hi Pete. Not sure if you'll be able to reply in time but thought I'd give it a shot. I'm cooking this lamb this afternoon. I've got a whole piece, I want to try and prep it the way the butcher has done for you. Has the butcher chopped through part of the meat and bone but left the meat whole on the sides so it stays in one piece? Bon Profit! Ben 😎
Yeah, I think you go through the bone, but leave the meat on the bottom in tact.
Sorry I missed you question earlier :(
Bon Profit!!
@Petespans Thanks for the reply. I'll give it a go but if I can't get through those bones I'll just roast and carve as usual. Looking forward to it later on 👍🏼
@@Benecio84 The butchers have electric saws!
@@Petespans that'll do it. I'll have to ask mine next time
I have not yet made one receipe but self designated as cook and practising my drinking skills....pity I don;\'t have the "VD" as it it looked quite gasty and obviously very shareable?????? *Melbourne Australia.
Maybe in your first language, and we can better understand what you tried to say.
Beautiful lamb! Hey Pete, will you be in Portugal any time soon?
Yes sir. I want to go to Nazare
Are you Portuguese?
Great to hear! No I'm not but I loved the food during the 2 visits I had there. Great video has always mate :)
That was nice. It would have been better if you could eat it in the open air but … maybe next time.
Ooh, can't wait to try it! Ok, busted! Fluent French and Spanish, a vocabulary that includes "autochthonous". Cheffing is a second career, right? Were you a barrister?
Barrister! I struggle with words, so most of my stuff is scripted.
A language teacher actually, though a brief stint as a cook .
Thanks for tuning in again :)
Liked and subscribed.
Going to try this tomorrow but with a leg instead of the shoulder because that's what I have in the fridge.
By the way, Proper hard core pic-nic site🏔️❄️🌨️👍.
Hard-core! - Isn't it just!! Leg is perfect too.