14lbs LEG OF LAMB Sous Vide plus guacamole and hummus!

[@grantsdad177]

You act like the whole house smelling like garlic is a bad thing lol

[@SousVideEverything]

Kind of, specially when you are going to sleep right after no?

[@grantsdad177]

Sous Vide Everything I don’t know my family loves the smell of roasted garlic

[@CarliJoelle]

I know right ! I LOVEEE garlic

[@Raphie009]

@@SousVideEverything But it keeps away the vampires, bro.

[@MeatPlanet]

@@SousVideEverything it seasons your dreams.

[@adamguz]

I recommend adding olive oil to the hummus! It will taste even better!

[@SousVideEverything]

oh... yes!

[@jordans9583]

Did he say tahiti paste? loll

[@jamesellsworth9673]

I like the Lebanese way with a fruity olive oil and lemon to finish.

[@Xardaras]

Also non-can chickpeas are recommended :D EVEN better

[@Slash687]

NOPE! WRONG! You want a neutral oil. Read some alton brown books I recommend. He will teach you the science behind it.

[@simpsonak5]

Surprising that you like the grain fed more than the grass fed. In north africa and the middle east free range grass fed lamb is the best.

[@ArStarSSBM]

simpsonak5 it’s all about what you prefer. Grass fed is more bitter while grain fed meats are sweeter

[@weissi1385]

CrafterBros0 stupidest thing I have ever heard

[@westervoorde]

100% agree with you, I am from north west Europe and would prefer grass fed all the time

[@firasbader1204]

he dose not know too much about lamb .... And it should be medium ... Not medium rare...he is a beef person. But I like him ...

[@JamesDumas-b1x]

Grass fed, all day, every day.

[@fairwarning9056]

This guys are amazing. It's not just the food, the characters of the individuals, the friendship behind every video that can be felt in each of their bites. The sous vide is just an intro, this guys are what i really watch in here. At first It was for the mouth watering dishes, but as i watched more videos, i feel like the initial reason i watch, is now a great consolation. :) GOD BLESS YOU GUYS.

[@OdessitPashka]

Guga thanks for a great video. I know everyone had different tastes and yes I prefer grain fed beef, but grass fed lamb is where it's at man! Lamb has such a unique taste.

[@chazzybaragiola9412]

"i just gotta warn you, your entire house will smell like garlic." Me: runs and roasts some garlic immediately.

[@opo878]

I love to come to you house for dinner, my wife was a vegetarian until I introduced her to your video. Thank you sir.

[@hazyhalfmoon]

Wow from vegetarian to eating dead baby sheep

[@sebastianrodrigues1400]

You eat this while I eat instant noodles. Feels bad man.

[@TheRealAdrastosURL]

you are not alone :P

[@gouryoku]

A lot, if not most of it, has to do with laziness. You can make good meals for cheap if you actually cook, you know.

[@SousVideEverything]

Sebastian, instant noodles are awesome! I have had so many in my life. Nothing wrong with that!

[@sebastianrodrigues1400]

@@gouryoku I do not own a kitchen :/ that's why I rejoice when I go to my parents house Haha!

[@mclala2421]

Funny I just ate Ramen right before I watched too 🤤🤤🤤

[@ivan_dukic]

Guga ever concidered making your knife Collection video? I think IT would be great!!

[@SousVideEverything]

I think I have too many, the video would be too long 😂😂😂

[@jpb2541]

Sous Vide Everything do a video number a and a number b

[@kevinjonorit9329]

Sous Vide Everything we would love to see those knives! Maybe introduce a couple of knives at the start of an episode?

[@ohdomi_1430]

Great Idea John! Keep iz going! Cheers😏

[@V_channel_]

@@SousVideEverything Show us your top-10 knives! 👍

[@alexnelson8]

I cooked a 6LB Boneless leg of lamb roast and had incredible results. 138 degrees. 7 hours. Tender but still had good texture. I also used the mustard powder trick and then seared with rosemary, thyme, salt, and pepper. I seared using the broiler in the oven rotating as needed. Do not be afraid to get some color during the sear, it's a big piece of meat that will not overcook.

[@walba24]

The music during prep was so peaceful. Definitely enjoyed this video

[@Erik_Konow]

Guga, I have been watching your videos and following them for a few months now. I wanted to tell you that you have inspired me to start Sous Vide at my house now. I am very impressed by how involved you get everyone that watches. Keep up the great work and videos and I will keep watching. Thank you for your inspiration.

[@ElGrecoDaGeek]

Haas avocados (the smaller ones) were first grown/developed in San Francisco by crossing multiple avocado trees to develop the right taste. .

[@Djkidkrazyx2x]

Sweet mother of god, I just got done eating. Watching your videos always make me hungry lol. Keep up the amazing vids!!!!

[@davidcristallo3951]

We have salt bush lamb here in Australia you should try and find it , it's incredible, love watching you guys !!!

[@GreggWarnest-np7mi]

Damn straight best lamb out !!!!

[@mikeg9672]

Hey guga; I watch all of your videos for quite some time now, and I just wanted to commend you on your butchering and skills with the knife. You always prepare and present your meats with great skill, and I admire your work with the blade! Lots of practice ! 😀😅 Cheers my friend.

[@lucash5323]

Man your vids are fun to watch

[@Nerqalicious]

Guga I have always thought you knew a lot about meat, but when you said grain fed is better I was shocked... Grass fed is the key!

[@Warandpeace569]

Literally a work of art and looks absolutely delicious ! Good job my friend !

[@jamesellsworth9673]

I like this one better, too! I added it to my 'liked' videos so I can make it this spring. As for those Brazilian peppers, the Ninja has my respect! Just one of them would set that whole guacamole recipe on fire. I source domestic lamb from D'Artagnan online and that is my guarantee that the lamb will not taste 'grassy' or 'gamy'. But....that is a LOT of LAMB for lunch guys.

[@dhotnessmcawesome9747]

Mediterranean taco's are awesome. I've never had those exact one's... But it's come up. Pita, lamb, guac. It's very good.

[@mikel724]

OMFG, that looks so delectable! Makes my mouth water just imagining the flavors of that goodness. So gonna try this!!!

[@Chef_PC]

I really think you should do three of the same steaks cooked and seasoned exactly the same way and see which one Ninja chooses.

[@michaelweiner1]

i absolutely love leg of lamb, love eating it anyway i can get it. The marinade looks wonderful, i will try that next time i make it, but i have made one that large ... wow, very impressive.

[@ryanhenry21]

Great video. I going to try this on Saturday including the bread 👌

[@JanTheNan]

Bit of Onion sauce like Mum used to make and Mint sauce, heaven.

[@vincents3334]

Looks fantastic. My Easter menu. Thanks

[@zmjjkk]

Hey guys sorry I couldn’t watch your video right away but I was at school and now I’m watching it and it’s great

[@soleil2947]

One thing: I recommend passing the hummus through a fine mesh sieve to make the texture smoother and more uniform. At the best falafel places which make their own hummus, it comes out looking almost like gelato because the texture is so smooth and creamy.

[@charlesyarbrough3066]

Guga man! That looks amazing. I watch both of your channels and that is one of the most amazing things I've seen you cook!

[@maxhaibara8828]

Guga, if you're doing a roasted garlic/onion, try to just throw it in the charcoal! I learned it from DJ BBQ, he called it Dirty Garlic/Onion and it will taste better! :D

[@chriswilson4730]

Hey, Guga, Made this marinated tonight, it was amazing, thank you so much for the recipe, we’ll done mate.

[@humzaiktravel4055]

Hey Guga, Im glad to see the video format back to normal. Last video missed your catchphrase and the tasting part which is the reason I started to watch your videos. Keep it up bro and my sous Vide coming soon too. Cheers Irfan

[@themza912]

"And for today I'm using my pesto and mortar" God bless you Guga

[@mkh1688]

I did a small crawfish boil on my stove and put in a lot of cloves off garlic, then used that to make garlic bread. House smelled amazing for days.

[@Smootus]

Boom boom! Leg of lamb.... just in time for Easter! Thanks Guga..... I can do this!

[@bradt5427]

Dude, Guga bro! You just removed the most tasty part. The shank is the chefs prize.

[@DavePruett]

What an awesome cook! That leg looked amazing. More non-beef cooks, please! (Not that I don't love beef!)

[@SousVideEverything]

Its coming!

[@canuckinsk]

I miss these low key videos. Really cool.

[@Jazagivid]

7kg leg of lamb? Only on paper. That's full blown mutton 😊

[@Royalenfielda]

That would definitely be true of grass fed. I wonder though how much weight would generally be in grain fed lambs. With grain fed cattle, the cows weight increases much faster than that of grass fed. I'd assume it would most certainly be the same with lamb but you're right, 7kg does seem very large for a leg of lamb, even grain fed.

[@m-m8835]

It’s a fair dinkum sheep. No lamb is that big.

[@kocasian]

@@m-m8835 NO WAY that was a lamb. Must of tasted gamey too.

[@Royalenfielda]

@@m-m8835 Yeah I'm guessing two tooth or sheep. We really don't have any knowledge of grain fed sheep in Aus. Be interesting to know how old it really was.

[@michaelwhite1949]

Nephew of grain/hay fed sheep farmer here! By the time they usually sell their lambs for slaughter, some are indeed this large.

[@JoeBlow_4]

Much better than the 24 hour version from 2017.

[@Gamingmylife1235]

Amazing! Lamb is a staple here in Australia. We LOVE our lamb and it’s all because of our Lebanese immigrants 😁 Amazing stuff I can’t wait to try it

[@petertrout8140]

Chef, I started watching your channel after seeing you on Chef Hiro’s videos and some others, enjoyed your visit to Franklin’s BBQ in Austin! Are you a Texan??? Anyway, truly enjoying your videos! Food looks absolutely OUTSTANDING. Thanks for sharing all of your cooking adventures! Let’s do it!!!!!

[@brandonwhitson1611]

Lamb chops are my favorite, taste like fillet mignon with a hint of deer meat. Lamb is awesome and if your a fan of deer meat and beef you have to try it, if trying for 1st time go with lamb chops, nothing like pork chops but just like beef fillet, same super tender texture and taste almost identical

[@Mark-ks9jj]

Guga the gaminess of lamb has more to do with the variety/breed of sheep and when it’s harvested not so much the feedstock. Here in Australia our lamb is taken young (not hoget) and always grass fed as grain fed increases the omega-6 fatty acid profile of the meat, not a good thing health wise. Love your videos, they are entertaining, informative and DDDeeeelicous! Keep up the good work.

[@LizelleMatthews]

I legit cried because I couldn't share this. Leg of lamb is my favourite. Also, any instance of the flamethrower coming out makes the video 100% hotter. I was sad when it didn't actually show up.

[@SnSGrills]

That was beautiful. I can't promise you won't see this recipe RIPPED OFF and on our channel!

[@wesrk1768]

Hi Guga, really like your channel. Could do a video comparing a steak finished with your flamethrower torch vs classically finished in a pan and basted with butter.

[@ugursenturk5860]

i have not watched the video yet but 1:04 in i paused to comment. Big disagree. Im Australian born and raised background is Turkish. I know my lamb. Grass fed is key. Lamb raised in North Cyprus and Turkey is probably some of the best tasting lamb youll ever eat. Why? because the lamb go for walks and dont eat 1 type of geass they eat many different grass and plants tbags where they develop their unuiqe flavour its deep i dhnno some people call that 'gamey' i think Australian lamb is great also been eating my whole like alot more than beef nearly every meal consists of lamb. Australian lamb is mild im flavour. Lets see how the hummus pans out. =)

[@Mrtheunnameable]

Americans like grain fed stuff.

[@miljacb]

It's not grass in Cyprus, it's aromatic herbs. The land and the herbs are salty so the stomach of the lamb is cleaner, hence the nice taste and smell. You are what you eat, same thing goes for animals too.

[@ugursenturk5860]

@@miljacb exactly yes bro you explained it better it was early in the morning for me haha. how good is the lamb there 🤤🤤 you barley need salt thats it

[@sluttybutt]

If you don't like grass-fed meat you're a basic bitch, no two ways about it

[@stevebiko9558]

Same here, I'm South African and our lamb is a mostly free range and eat mainly grass and other natural vegetation and the best come from the Karoo area which is semi desert very similar to parts of Greece as the Western Cape has a Mediterranean climate. The grain fed stuff are raised in pens and pumped full of hormones, no thanks bro. Guga is wrong here for sure. I think what they take as gamy taste isn't from lamb but probably from his experience of mutton. I would challenge you to import some good lamb from a reputable free range source and try it again.

[@jonremington6236]

You need to contact the Hells kitchen executives and ask them to do a season with youtube chefs. That would be epic.

[@dee4hunteradventure899]

Nice! I love lamb. Looks so good👍

[@Masterchoof.]

Good vídeo! Un saludo desde España 🙂🙂🙂🙂🙂🙂🙂🙂🙂🙂🙂

[@lilmudd99]

Love the vids keep it up guys.

[@hallogeen4580]

I love this channel leg of lamb is my favourite nice job

[@SousVideEverything]

Love lamb.

[@rickcar94]

Lamb squad in da house!🙌

[@SousVideEverything]

Notification squad in the HOUSE!!!!

[@shawsie5780]

You must have poor quality grass fed lambs around your neck of the woods, Australian/New Zealand grass fed lambs are 10x better then grain fed

[@VolcardoReviewer]

Grass fed always tastes worse than grain fed. This is just a fact.

[@shawsie5780]

Bottom dog, clearly your ass and mouth are back to front

[@rodizzle2063]

Ian 57 agreed mate

[@snowandlightsmusic]

@@VolcardoReviewer nowhere near, grass fed is more expensive in australia because its so much better, it's considered the best available and grain fed is the cheaper, force grown budget meat. it's more expensive to feed them grain but they fatten up quicker and can be slaughtered younger, so the cost works out over time. But the flavour isnt as good because its so much fattier and the muscles less developed, like how veal and beef have different textures because of the age. I noticed this was the other way around in the USA but your grain fed still tastes different, in Aus/NZ grass fed is definitely far better to eat to IMHO though, more flavour, juicier, and less greasy. which seems to be a big reason some people dont like lamb.

[@michaelmayers3622]

@@snowandlightsmusic alot of people like fatty meat. Me I'm a gum guy soni like lean meat or.just.cut the fat off. Then again I love pigtail

[@eduardogarcia7672]

I like the song you use when you sear everything!👌

[@kevinharker768]

Guga: "Mmmm. MauMau." MauMau: "Don't tease me." Haha! I Love it!

[@alfreddorkalam5954]

My kids now tell dad it’s delicious every time we cook together

[@SteakInHouse]

I have a smaller lamb leg in my freezer just waiting to be cooked! Nice result I am totally going to score mine as well looks amazing!

[@steffensamlal1854]

I loved to music in the beginning made me feel as if I was in the mountains of Mongolia

[@krishnasreenivasan8522]

felt like sundar popo was about to serenade me

[@mapzta]

You should get hold of some norwegian lamb from the western parts of Norway. All fed on rangeland in the beautiful hills and mountainsides around the fjords.

[@ohioknifelover]

Duuuuude the way the sear came out made me so hungry

[@christianstef9292]

Can't bealive he cut the best part of ,and grain fed better then grass fed ? I don't think I agree with you on this. Great video as always Guga

[@22mononoke]

Grass fed may have a better nutritional profile (I think it has more omega 3s) but the taste of grain fed is preferred by a lot people over grass fed possibly because it has a lot more fat.

[@Konsige]

Another awesome episode - keep 'em coming, Guga & Co.

[@SousVideEverything]

Thank you Eric!

[@Konsige]

Most welcome!

[@tony_25or6to4]

Most US lamb is grass fed (grazed) and finished for a few weeks on grain to mellow the gamey flavor.

[@philiposm]

Noooooooooo. That part you cut off is one of my favorite parts. There is a Greek recipe called lamb Kleftiko. You cook it in parchment paper. I highly suggest you try it for your Guga Foods channel.

[@SousVideEverything]

Love to give it a try. I will research!

[@MrLupodiinverno]

Kleftiko is actually burried .wraio kai stin ladokola pantos

[@xjosef82]

Tried leg of lamb with anchovies, including the oil, with soy souce and moustard. Amazing!!

[@onemorecast9426]

I am trying to build my dalstrong collection up I saw them and there gorgeous knives you inspired me to get them and inspire me to do a lot of more different cultural cooking love the vids and I still gotta get my hands on picanah🤞🏼 👍🏻👍🏻

[@Noxius2k]

You definitely should try Txogitxu beef! It's meat from retired dairy cows. It is extremely tender and has a very pronounced beefy flavor! I'm sure you will love it!

[@seaglassmomma4040]

If you cook lamb without the bone, it’s less gamey. It’s also great to do it the Greek way with whole cloves of garlic shoved into slits in the meat, seasoned simply with oregano, salt and lemon juice.

[@chrisshaw9328]

Man you sure need an aquascape eco system pond in your back yard for the background of these videos 😁😀

[@SousVideEverything]

That would be a DREAM COME TRUE!

[@Masterfighterx]

Grain better than grass? I've never tried grain fed Lamb, all Lamb I've had was either from New Zealand, Ireland or Chile, and if Chile is grain fed, then I'm lost of words as it's really no different, but New Zealand and Ireland are superior, I've yet to try a Danish Lamb (although I'm from Denmark) but cow/veal is def better grass fed, so much more and better flavour. Each to their own.

[@SousVideEverything]

There is a huge difference. You have to give it a go.

[@grantsdad177]

Zyx I have not tried the difference with lamb but grain fed beef taste way better then grass fed

[@averagejoey2000]

Grain has more calories per kilogram than grass. The grain is more expensive than grass or hay, so some farmers may be cheap and feed their animals grain in smaller portions

[@Masterfighterx]

@@grantsdad177 I'm fairly sure that the regular beef we buy in the stores here in Denmark whether regular or organic both are grain fed (The organic I've tried taste exactly the same) but when I got some meat from a farm where the veal or cow has been grassing and doing it's thing, man that blows me away every time, so rich in taste.

[@Smithy250]

All UK beef and lamb is grass fed I think. Tastes much better than grain imo.

[@kenmccormack3094]

I bought a beef tongue today naturally I’m going to sous vide it but then I thought a pastrami its the perfect present of the cow marbled to the max and packing a ton of flavour. Feel free to steal this idea ( I know it’s been done before but I only thought of it today)

[@tabaks]

Different people, different tastes. I love your approach to cooking this goodness! On a lighter note, I prefer the gamier lamb.

[@winsto221]

Best leg of lamb I've ever had was in Spain in Andalusia slow cooked over an open fire in an open brick oven in a Bodega. I've had a whole half lamb in Argentina cooked over an open fire pit 5 hours with a true gaucho basting with his chimichuri every 15 minutes. I know Sous vide and I know nothing beats low and slow cooked to medium/medium rare over an open fire.

[@gigasigma8373]

guga short means PRO Chef

[@michaltaranza365]

Instant like. I love everything you cook.

[@johnsmith-sv1vr]

Exquisite knife skills brother!

[@MaxPowers]

Ninja's face always makes me laugh.

[@timmymonnig]

I would like to see a steak sous vide with tea experiment. I’m wondering how teas like mint tea, earl grey, green tea, oolong, and Lipton would be infused in steak!

[@twinmoonstavern7393]

Man that looks great. I always love your stuff.

[@tropicalpromised]

And I KNOW it doesn’t look good now , BUT WATCH THIS!! Gets me every time😂

[@iecy5443]

Lamb is our specialty in the meditteranean . Best meat EVER

[@darkstar18498]

Guga you have officially been knighted as the hugh heffner of cooking meats and this vid is the centerfold. You will be called sir makes me hungry. Alot!!!

[@mkllove]

Hey Guga, your lamb recipe's just like one I use except for the addition of some red wine vinegar.... try butterflying that lamb off of the leg bone so it marinates all over, also it can lay flat on the grill and be cooked faster, with more surface area ! It also slices better on the cutting board.

[@PanchoKnivesForever]

Hahahahaha I love you guys soo much!! THAT is the QUIETEST I’ve EVER send Maumau AND Ninja be eating your DEEEEEElicous food!! 😂😂 They must’ve been STARVING!!

[@SousVideEverything]

lets just say we were hungry.

[@walidhalabi82]

Best team stay always together

[@nanayaw2992]

keep it up bro u doing some great job and u definately gonna be rewarded

[@samusg32ify]

Looks delicious!! I've never had Leg of Lamb,

[@EHCBunny4real]

It's cooked to perfection.

[@SousVideEverything]

Thank you so much!

[@hellaflush1122]

i am not a big fan of Lamb; but, let me tell u someting, this lamb leg looks AMAZING!!! i cant make an exception whit this recipe for sure!! excellent job guga! here a big fan of 2 channels!! 👍 Saludos From Carolina, Puerto Rico

[@SousVideEverything]

Thank you so much!!! Love to visit Puerto Rico!!!!

[@niggainniggaout3113]

Dam that looks good 👍

[@krishnasreenivasan8522]

Y u got on a classic bollywood beat in the background, you got me all nostalgic. P.S. drop the link to the song Guga! Great vid as always bro.

[@SeeNyuOG]

Guga, I've tried your guacamole but with 1 avocado only (half of the ingredients). I've put 1 dried piri piri pepper and oh lord, this is spicy! But soooo delicious!

[@SouthernCoastalCookingTM]

great cook

[@Sigrafix]

Guga.. when are you going to open a "Souse Vide Everything" restaurant in Miami? we need it man.. Lol.

[@FireWaterCooking]

Dang! That is a BIG hunk of Lamb! Yeah the Domestic lamb is less gamey for sure.. Nice Guga!

[@SousVideEverything]

It was huge.

[@mclala2421]

Awesome delicious looking video once again , thank you for sharing ♥️

[@SousVideEverything]

Thank you so much!

[@piotrr4097]

Lent has begun today. Watching Guga's movies going to be real torture during these 6 weeks...