Julia Child's Leg of Lamb Intimidated the Hell Out of Me

[@fenshipismagic]

the reason you don't use the lamb fat for brushing is that the strong gamey lamb flavor is concentrated in the fat. a lot of people prefer that flavor to be tamed, so using fat from another animal means you're not adding as much lamb flavor back to the dish!

[@mysterygamer3000]

This I was gonna say, it's mostly a flavor preference sorta thing. Though I do respect him not wanting to waste what he has and that certainly is a very rural way to cook over the recipe's instructions. I'm sure that Julia wouldn't mind doing it that way if you don't mind the extra lamb flavor added to it.

[@julieannecarlson6507]

Put really rare pieces into heating sauce to cook up a bit more. This is the great Aussie roast treat!

[@juliancohen9561]

Exactly.

[@sharonherbitter4523]

I came here to say just that. It’s a flavor thing and lamb fat is either a like-it-or-you-don’t thing.

[@leephillips2837]

was going to say this as well. He got really lucky he didn't ruin the roast. 'Fat is flavor' and that flavor has never been good in my opinion. Also calling it gamey is being polite. 😀

[@OWK000]

Yarrow tea for knife cuts on the finger. I grow white yarrow especiallty for this. It's drought resistant and really easy to grow, but you can also buy it in bulk 1/4lb and up. Pets like it for little ouwwies, too. Soak the finger in the loose herb steeped in small cup of boiling water (wait til it cools enough!) It stops the blood, takes the pain away(!), disinfects and speeds healing. Put a bandaid on and wear a thin disposable glove on that hand to prepare the rest of the turkey or leg of lamb etc. Lamb fat is really hard fat and not considered good for your health. Pork fat is runnier as is poultry fat. Beef fat is hard

[@gregneil612]

Firstly, apologies for taking 6 days to watch this video. Secondly, that was a HUGE leg of lamb. That was more like a leg of sheep. As an Australian, I think this was the simplest recipes that you completed as roasted lamb is a staple of an Aussie’s diet. Might I suggest next to you cook this, you accompany it with a mint sauce made from fresh mint.

[@troppsi]

I like how you said you didn't want to involve other animals in your cooking and then you used beef stock haha

[@donnhussey568]

Yes - Julia Child's temperatures and baking times are very out of date. In the US just before her first show was made, there had been a lot of food borne illness going around and attention was turning towards how to deal with it. The USDA's proposal was to cook meat until it was well done and beyond. Through the years, additional testing has been done adding in time as a factor. In order to do her best to follow the suggestions of the day, she published temps and times that were WAY overkill. It didn't help that things like probe/instant read thermometers didn't really exist then. If you wanted to test the temp of a hunk of meat, you'd be relying on a heuristic, poking at it for checking texture, cutting into it to check the color, or making a hole to put an alcohol (or *shudder* mercury) thermometer into it. Bimetallic strip thermometers did exist, but even nowadays they are quite inaccurate. Americans just were not cooking with precision measuring devices because we didn't really have access to them like we do today - which is why things are based on cook times and volumes rather than temp and weight.

[@nikkihayes9236]

WOW! The more you know....🤔😃

[@aileenbell6750]

Fascinating stuff! Thanks for sharing.

[@lisabishop133]

Excellent reason/description, whichever edit, ok being 61, I never had to temp stuff. I based it off what my mom told me. I had to have dinner done when they came home. But she did teach me to taste, smell and look, and that's how I am still alive 😆😆

[@nikkihayes9236]

@@lisabishop133 😃🤭👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻

[@ForbiddenChocolate]

This is why my mother cooked everything until it was the texture of shoe leather. My dad, on the other hand, had no such concerns. He was in charge of the barbecue and everything he "grilled" was beyond charred on the outside and raw in the middle. I thought I hated chicken and steak until I started cooking for myself! I got my first instant read thermometer a few years ago and it really removes any uncertainty when it comes to doneness. Definitely a game changer, even for us...more seasoned home cooks! 🙃

[@rachelraymond1878]

Thank you for this channel! You have taught me that "failing" is okay ... just try again. I was making cinnamon rolls (something I hadn't made before) for Christmas morning and the first batch of dough was a complete disaster! I was tempted to give up but then thought of all of the videos you've done where something hasn't turned out and you just started over. It's not the end of the world! So thanks to you (and my husband who went out last minute to get more buttermilk!), my second batch was a success and my guests raved about them.

[@antichef]

This is just the coolest thing to read. 😊 And even more so because those rolls turned out. Round of applause for not giving up!

[@aileenbell6750]

I love hearing this!! Woot woot for persistence! And I agree, Jamie inspires me to keep at it as well. I am slowly teaching myself how to bake, and there is a definite learning curve, but slowly we all improve with practice! So glad your guests were wowed. 🥰

[@CRneu]

failing is how we learn! every failure is an opportunity to learn something and improve.

[@GreenGardenGamer]

I tried making a batch of croissants for the first time before this channel and had *less of a great reaction* to my failures because - when it comes to cooking especially - I'm a perfectionist. Jamie's channel has really helped me see that the failures and mishaps are a part of the journey, and as you said, it's not the end of the world. It's cool to see chefs-turned-youtubestars on the platform, but it's even better imo to see another home cook just trying a new recipe and all that comes with it and ultimately having something to share with people or indulge yourself with now and then

[@ForbiddenChocolate]

@@GreenGardenGamer croissants are a challenging thing! My first time making them, so much butter leached out that I thought they'd be ruined. But they still tasted good and each batch thereafter got better as I learned from my mistakes. I recommend practicing with puff pastry. The techniques are the same but you're not under pressure because you're racing against the yeast. (And regular puff pastry is almost as delicious and versatile as the yeasted variety! 😉) I wish you much success in your future baking endeavors!

[@Kopa_Malphas]

You may not be a "rare" guy, but that is an absolutely beautifully cooked leg of lamb. Good job on an expensive cut my man!

[@MrGonzo4000]

As a Retired Chef classically trained I worked in the Florida keys on and every third Thursday it was Julia Child night and we picked a random recipe to make for the most part it was very popular.. I loved it . Love your videos. Chef Gonzo …

[@DaemonKeido]

What was your favorite Julia Child recipe you did on Julia Child night?

[@MrGonzo4000]

@@DaemonKeido beef bourguignon …by far

[@DaemonKeido]

@@MrGonzo4000 yeah should have guessed that'd be the crowd pleaser lol

[@MrGonzo4000]

@@DaemonKeido yea because remember the Florida keys is a lot of seafood and people wanted something different for sure..

[@DaemonKeido]

@@MrGonzo4000 I'm from Ontario Canada so seafood is less robust in terms of options for me lol

[@arthurdemare73]

I'm begging you to do an "angneau de 7 heures" it's a piece of lamb slowly cooked for seven hours with all the french aromatics (I put carrots, celeri branche, oignons, about 20 pieces of garlic, lot of white wine, bay, 4 branches of rosemary, thyme) and it's also called lamb à la spoon because it can be eated with a spoon because it's so tender ! This was what was served to Kennedy when he came to France Édit: You need to seize (sorry I don't know the spelling I'm french) the gigot before you put it in the cocotte (le creuset is perfect)

[@faykguru]

that sounds amazing

[@Orion-yd4dy]

7 Hours?! Dang! That would make Jamie’s electric bill explode! Mind you, it sounds delicious!

[@clemdane]

Sounds divine!

[@nikkihayes9236]

Sounds WONDERFULLLL!!😯💕😋

[@arthurdemare73]

@@Orion-yd4dy Yeah but trust me it worth it !

[@anodien1983]

I would definitely do the salt and pepper before roasting and I would add more spices/herbs (we make a lot of lamb here in Greece) like mustard powder, rosemary, thyme, the tiniest bit of mint... 🤤🤤🤤

[@Sanecrist]

I can’t believe you’re at 200,000 subscribers. 🎉 I remember seeing 90,000, which was not that long ago, and thinking “how have I never seen this guy before? He’s been going to five years.” Glad we’re all catching up now. 😅

[@bubblegumplastic]

He's halfway to 250,000! :) Exciting

[@Elios0000]

Reason the lamb fat can be gamey. the Beef and pork fat also bring other flavors to the party

[@antichef]

oh that's interesting! Thanks for clearing that up!

[@lindamounts2193]

@@antichef I had gravy made out of the lamb stock once and it was so disgustingly gamey. I suspect that's why other fats are recommended,

[@l.7214]

Seeing you, making all those fancy and difficult recipes is so encouraging. Like it makes me think: hey I could probably do this too. No need to be intimidated by a large piece of meat or a long recipe

[@leticiat.5994]

you just put into words exactly what his channel means to me!

[@BakedandCooked]

It's part of why Julia had her show. She used to say "If I can do it, you can do it...and here's how to do it!"

[@hitthacienda]

Exactly!

[@Nebbioloo]

As a chef i do love reading these comments, dont be afraid cooking is wonderful and cooking for others is even better !

[@marinachristine2591]

I’ve been watching him for a while and my cooking has gotten noticeably better. I’ve gained confidence for sure!! But also seeing him make mistakes and corrections also helps me learn. My cooking and baking intuition has grown so much 😊

[@bubba_sawyer]

I’ve never cared for cooking, but because of this channel, I ordered my very first cookbook. Nothing like he’s using, but more of a starter book.

[@DaemonKeido]

We all started at the same place. Congrats on entering the world of cooking! I hope you have a fun time filled with good food.

[@BakedandCooked]

Start with what interests you. If Jamie teaches us anything it's to not give up. You can do this.

[@GustavoFernandesKing]

Yaay! Cooking is easy and hard at the same time. Just keep doing it. The more you cook, the more you learn how to cook

[@bubba_sawyer]

Thanks for the encouragement!!! It’s been interesting so far. Haha

[@gin6222]

which book did you get? i got lost researching the perfect one to start with, do you have recommendations?

[@robbinallan3767]

I used to cook a leg of lamb every month (we raised sheep) Part of the reason you trim the fat and use beef or pork fat is that lamb fat can be waxy and gamey. So you can improve the flavor by reducing the lamb fat. Also increase the flavor notes by making multiple slits in the meat and inserting slivers of garlic. Adding rosemary and red wine to your pan is great and yeah, I thought it looked a bit under for my tastes as well but good for you! Well done.

[@grandaddyc]

To reduce the gaminess what would be the best age for the sheep? Did you try a roasting bag?

[@johnbelville4566]

@@grandaddyc the smaller the leg, the younger the lamb, the less gamey the taste. I find sheep too pungent. Roasting bags are great as I described earlier.

[@grandaddyc]

@@johnbelville4566 Thank you, when you think about it my question was a bit obvious. In parts of the Himalayas the locals cook there mutton in brass pots with turnip to absorb the pungents which are thrown away. From experience if you hang mutton in a walk in chiller the smell will go into things like butter.

[@robbinallan3767]

@@grandaddyc lamb is anything under a year. I never cared for roasting bags because the melted fat is held against the meat. If you have a choice, the breed of sheep and finishing method can make a big difference.

[@robbinallan3767]

@John Belville although smaller breed sheep have smaller lambs say Shetland vs Hampshire can make it difficult to judge age.

[@smillingallthetime14]

Those were the most carroty carrots I have ever seen

[@MrsBrit1]

Some will think it's sacrilege, but I enjoy lamb well done. It's SOOOOO nice. I don't dislike it at medium, but it's just so full of flavor well done. It just is.

[@Kikkatar.]

As some who enjoys their steak medium rare, I agree with you on that point. I prefer my lamb on the more done side.

[@em_pen]

Totally agree. We do roast lamb at least once a month here. I sizzle it like crazy (about 220c) for the first 20 minutes to crisp up the outside then turn it right down (about 150c) for 2 - 4 hours depending on size. The end result is a well cooked bit of lamb that's still juicy and yummy without being at all rare. Lamb is great well-done. Especially good cold the next day! BTW this looked too big to be lamb... surely it was an adult sheep sized leg?!

[@kikihammond5326]

Absolutely, the texture and taste is all off on lamb unless well done IMO. Beef steak medium rare is a treat, but lamb, needs to go back for cooking. Well done lamb is sweet, tender, and perfect texture. Medium rare is bouncy in texture, almost gummy and far too gamey tasting.

[@eberbacher007]

what kind of lamb is that ? looks more like full grown sheep

[@sorscha]

Jamie bringing the mustard corduroy to the table to make me reminisce about my toddler outfits circa 1978 is a vibe

[@dylanclark1775]

*puts on glove* “It’s not black. Can I still be a KZbinr?” 😂

[@dngr_412]

My dad would be crying if he saw the shank not getting cooked with the roast. Granted lamb is a lot easier to get in Australia, we've got entire ads just about lamb, this year's one is wild

[@MatsJPB]

"I gotta ask questions, like 'why' and 'no'..." made me laugh so hard XD. Gotta use that next time someone brings up an insane suggestion at work!

[@brian52763]

I have to tell you how much I enjoy your channel! You have come so far from the "green pancakes" of your first video! For us professional cooks, watching you teach yourself to cook is a lesson in patience for us! We see the mistakes that you are about to make and are powerless to help you! You should be so proud of yourself for sticking with it, which I know always hasn't been easy! My word of advice to you is, when you are Baking follow the recipes exactly! Baking is more scientific than people realize! When I was in culinary school in the kitchen, we had recipes but in the bake shops we had "formulas" You are dealing with leveners so you have to stick to the recipe because otherwise you throw off the science! Thanks for the enjoyment, you have been a welcome distraction during Covid!

[@nikkihayes9236]

💯💯💯

[@ForbiddenChocolate]

YES, THIS!!! Maybe this is why I love baking so much. The precision and science behind creating something amazing doesn't leave as much wiggle room as other forms of cooking. Once you understand the science, you can find ways to add your own flare without ruining your creations, but you have to know what measurements to leave alone or how to properly adjust them to accommodate your personal preferences. It makes every success much more rewarding!

[@FelisTerras]

@@ForbiddenChocolate True. Being a common chef, I once asked a friend, who's a professional baker/pastry chef, how she managed to get basically every dough perfect. She then told me about the science behind the amount of liquid the various kinds of flour can hold. Meaning, cake flour can hold up to 6% more liquid than bread flour ect. And you need to make these adjustments for milk, cream, fruit juices ect.

[@corinneskitchen]

My channel isn't as professionally filmed, but if you are interested in watching someone teach themselves to cook with Sicilian recipes, I'm here haha. Anti-Chef definitely partly inspired me to share more.

[@alext6933]

Why not use the lamb fat? I would guess because lamb fat has way too strong of a flavor in some cases to some people.

[@Steven_Edwards]

Bravo sir. I've been following your stuff for a while and my wife got me one of her books for Christmas and made me a candle of Julia, our Patron Saint of Butter to keep next to the stove. Keep going!

[@bingo8408]

I believe, she says to use beef or pork fat, because lamb fat can have a very strong, unpleasant smell/flavour. And the fact that the doneness is uneven is a plus imo. Gigot is my families christmas dinner, in part because there is always going to be a slice to the taste of anyone at the table.

[@laurabritton1613]

Yeah all of the gaminess of the lamb is in the fat so I assume that’s why she said to use other fat.

[@lagunagirl1347]

Thanks for the explanation.

[@colinhendry6116]

American lamb rarely has a gamey finish because they are generally grain-fed for faster weight gain as opposed to a natural diet of grasses.

[@theraVen27]

@@colinhendry6116 not gamey per say, but certainly unique and very unpleasant imo. I can not stand lamb or goat in any form. It taste so strongly terrible

[@corinneskitchen]

@@colinhendry6116 Whatever lamb tripe I got at my local middle eastern store for my trippa alla ragusana video was definitely a bit gamey, but maybe it wasn't American lamb.

[@dianesellgren6215]

Great job!! I love when I see a new post from you. Completely enjoy! I used to put my leg of lamb on my rotisserie, with potatoes below to catch the fat and garlic flavors. Also added rosemary. But that's more Greek.

[@amandapittar9398]

Dear Jamie, I live in NZ. Roast Lamb is obligatory part of Sunday dinner, or any special occasion. I would never remove all the outer fat layer, as that’s what self bastes the lamb. Also, the shank is a “treat” part for some. Studding it with garlic is delicious- alternating with tiny sprigs of Rosemary even better. Roasting on a bed of homemade salted lemons is another good one, as is a crust of olive oil and Tuscan seasoning. They all make for beautiful gravy / jus. To rest the leg I wrap in foil and a towel for up to an hour. Perfection! Another great video, thank you🎉🎉😊 watching again, that’s a BIG leg!

[@pothaothao]

In french we have a term for inserting slivers of garlic in meat (yes it's specific but to be fair it's very common 😅) we say "piquer à l'ail" !

[@honchpoloma269]

Avoid basting when you're searing, adding juices back to the surface prevents the browning that you're trying to achieve. I want to see you become the best French chef in the world, I am with you on this journey

[@moogie1954]

I'm not a fan of lamb, but I have roasted a venison leg (I always serve it med/med.well since it's wild) in a similar method and it turned out great! My dog REALLY got a lot of enjoyment out of the leg bone! LOL

[@ForbiddenChocolate]

I read somewhere that bones can become brittle when cooked and can splinter as dogs, or even cats, chew on them. That can cause all sorts of problems if the shards are swallowed so keep a close eye on your furry friend after gnawing on a cooked bone. Raw bones are much safer so no need to worry about sharing those treats, although the article didn't cover wild game. You might want to look into that as far as possible parasites and the like go. I'm not an expert by any stretch of the imagination, just a fellow animal lover who was looking into making raw food for my cats. 🙂

[@maryvallas772]

You should try the Greek method next time... Insert more garlic slices into the roast, place quarteted potatoes and onions around the roast, add a bit of water to the pan, slather everything with oil and season with salt, pepper, garlic powder, rosemary, and oregano, and squeeze lemon juice over it all. Roast until cooked medium. You'll love it!

[@FelisTerras]

Very nice. A little tip here; if you're uncertain about the cooking time, turn off the oven five to ten minutes earlier and leave the gigot in for another twenty minutes. Remove it and cover with foil and leave it out for anther ten minutes. Also, thyme and rosemary are a lamb's best friends^^

[@cynthiameans3406]

Ooooh. My family absolutely LOVES leg of lamb for Easter dinner. Lamb + garlic + rosemary = DELICIOUSNESS!!!

[@bivanbivanus6448]

Soooo...when are you going to COOK the meat ? Because scaring that big leg with a bit of head does not count. I've seen more burned up meat in a gym man ! When you poked it it flinched mate ! Oh , and , is that REAAAAALY a lamb ? I eat lamb , like go and get it from the sheephearder , see it freshly cut and all , and let me tell you , them lambs are small dude ! So that 'right price' you talk about...that is the mutton speaking brother ! Talk abou getting ripped off.

[@WaysideArtist]

I'm going to sound really snotty and I don't mean to. As an Italian American, I grew up eating leg of lamb, lamb chops, burgers, even stew. My mom had me making this by age 13 (I'm 62). I was dying at all the fat you cut off. Crispy slivers of lamb fat rich with garlic and rosemary flavor, was something we fought over. I could smell this as you prepared it. Fragrant! Delicious! Well done!

[@garysouza95]

YES! I Love crispy lamb fat, too. Italian mom. Rosemary and garlic, too. Julienne the fat, roast it crisp and send it to us.

[@em_pen]

Agreed! I mean, lamb is quite fatty but I wouldn't cut off more than any super chunky edge bits, if any at all. Let it render as part of the roast, cook the roast veg in it, make gravy with it, save any extra fat in the fridge for cooking in future. Crispy fatty outer bits of a lamb roast are the BEST especially if salted before cooking.

[@danielsantiagourtado3430]

Another great epsiode! Always a a treat to see man! Your Journey is so fun to watch!

[@FBIMOUS377]

Haha the glove comment! Why does everyone use those black gloves?

[@antichef]

I wasn't sure anyone would get that one!

[@RacingVagabond]

I have no clue, but when it comes to any "why do KZbinrs..." question the ultimate answer tends to be "because the algorithm" so that would be my guess for the black gloves.

[@karenashworth5743]

1. Is it lamb? Or mutton? Lamb leg would usually be 3 to 4 lbs in the UK. 2. I would have left most of the fat on as it would help it to self baste as the fat renders down 3. I add sprigs of Rosemary into the incisions , it gives added depth to the flavour.

[@antichef]

I was told it was lamb, but I’ve been fooled before

[@karenashworth5743]

@ANTI-CHEF easily done, most people can get confused by this. Lamb is under 12 months old so would not be so large.

[@margi9103]

It could be hogget which is older than lamb, but younger than mutton.

[@frankieamsden7918]

How old does a lamb need to be to still be considered "lamb" rather than mutton?That looks like a pretty big lamb and I have long suspected that "lamb" is used for any sheep meat regardless of age.

[@rufferstuff9148]

Birth to one year is lamb. One to three years is mutton. The flavor changes a lot as the animal ages.

[@frankieamsden7918]

@@rufferstuff9148 Thank you! Does the flavor become more gamey?

[@rufferstuff9148]

@@frankieamsden7918 Yes. The older it is the stronger it is. If you like venison with minimal prep you would probably like mutton. If you do everything you can to remove the gamey flavor from venison you would probably like young lamb more.

[@frankieamsden7918]

@@rufferstuff9148 thanks so much. I'm definitely sticking with lamb then!

[@clydene326]

Great job Jamie. Printing the leg of lamb sounds really strange. I've always had lamb with some kind of mint sauce

[@alandun27]

Also! The end bone that you cut off - the shank - put it in with the roast and it's cook's treat! Everyone will fight you for it . . . Happy New Year! and congrats on a hugely successful 2022. 🎆🎆🎆

[@lydiathornton1999]

If I've got just one lamb shank, I like to use it as a soup bone. Yum!

[@vikingkate1495]

We raised our own sheep (on an official chicken farm!) and ate lamb regularly. One of the great things is to use the leftover lamb in a lamb curry the next day. Another way to use the rare pieces. We were very casual (renamed ignorant) about the curry, just sliced celery, carrots, and leftover lamb gravy made from the pan drippings with generic curry powder added. Since growing up I now add raisins to this mixture. Delish! Serve over rice.

[@NouriaDiallo]

I thought the reason she tells not to salt in the beginning was that she uses "agneau de pré salé" or salt marsh lamb, that grazes in pastures of intertidal zone along the English Channel, like around the Mont-Saint-Michel. Their diet of salty halophytes gives a tender, leaner meat with a very subtle taste. Or so I'm told because they fetch a hefty price that's well beyond my means. But I checked other recipes, and they all salt before roasting (with the same method). The salt marsh lamb is always cooked very simply with little more than salt, pepper, garlic and rosemary, because it's considered the finest quality, and you don't buy the best to hide its taste. They are also produces in the UK (in the Gower peninsula in Wales) and in several locations in Quebec.

[@georginacook1850]

That's a huge leg of lamb. It's a common roast on a Sunday in the UK. We always cook it closer to medium then medium rare. Pink, but not blush like you would a steak and leave a nice bit of the fat on it. Cook it directly in the tin with no rack. So it cooks in the juices. Rosemary is a great addition and always season first! Always served with mint sauce as is tradition for us Brits and roast potatoes! Yummy!

[@justinbouchard]

well done sir. wait. medium rare sir.

[@antichef]

😂

[@justinbouchard]

😁

[@wildpuffalumps]

So glad you posted this, I got a frozen leg in the freezer that I haven’t had the guts to tackle yet.

[@MaryanaMaskar]

Randomly? 😏

[@MrsBrit1]

It's so easy to cook, honestly. I made my first the year I got married, as dh is English and they eat lamb.....a lot. I made a leg for Easter. I was 21. It turned out great!

[@wildpuffalumps]

@@MaryanaMaskar Actually I had seen it on sale and haven’t had lamb in sometime but we just always grilled it with lemon.

[@MaryanaMaskar]

@@wildpuffalumps must be awesome :)

[@aileenbell6750]

You can do it!

[@Yaco1804]

Lordy, did you take a second mortgage for a leg of lamb that big.

[@robertkeffer3361]

Fabulous! I've made a roast leg of lamb "provencale" by adding diced tomatoes to the mirpoix and in the last stage of cooking coating the whole thing with a paste of dijon mustard, crushed rosmary and breadcrumbs. It browns and crisps up very nicely. A most blessed and happy 2023 to you !

[@oliveheadwhoa]

I'd love to know how long each recipe took you to cook! I know all these steps would take me FOREVER. Love this series 🤩

[@corinneskitchen]

omg some of these have to be 7-10 hours long. That is a good point for him to add.

[@yvangnutov8114]

Anchovy paste in your garlic slits brings it to another level

[@lexiepsy]

Greek way-same with studding the garlic, olive oil freshly squeezed lemon salt, pepper, oregano, then cook it longer till it’s no longer pink! 😋

[@SeanHendy]

Btw, not a Julia Childs recipe, but try leg of lamb, with chinese five spice liberally rubbed all over, roast to rare/medium and rest for 20 minutes, slice and enjoy with goose fat roast potatoes and any other sides you like. Lamb neck fillet is also very nice. Wrap in a foil parcel, add lemon juice, fresh rosemary sprigs, oven for about 25 minutes on high heat. Very tender. The trimming you mentioned at the end, french trimmed, is quite common with rack of lamb, where the ends of the ribs are trimmed down to the bone.

[@LuluBowenTarot]

Lamb doesn't have the same crisp factor as duck or pork. We do not use seed oils in my kitchen at all... and I live rural traditional South West France. It's duck fat, port lard and beef tallow for cooking - even in the deep fryer for doughnuts - or beignets in our language. Olive oil only for lightly fried and not overly hot temps. Animal fat/solid fat tolerates high heat and gives an AMAZING crisp. And, that is medium rare in France. The 'uneven' is exactly what you want. The heathens get the cooked pieces, the connaisseur (us) the medium rare and the hunters/other end of the spectrum heathens - the blue rare. Rule of thumb, unless there is a palm to hand size amount of juice on the plate below after resting, it's not right. Perhaps you should schedule a trip to France - no Paris - but France to experience the difference in base products that you'd use in all these recipes. Just a thought. You might just have your mind blown.

[@serendpity3478]

A: That's hogget. Or a lamb suffering from gigantism. Lambs are sheep up to around 12 - 14 months of age. Their legs are barely 2/3 the size of that one. Hoggets are aged about 14 months - 2 years of age& routinely grow to this size. Hoggets have lost their baby teeth, have more muscle tissue and less fat than lamb & have developed complex flavour from grazing on a variety of seasonal grasses. I prefer hogget but it's not lamb and ought not to be sold for the same price as lamb because it is cheaper at market. They are not quite as tender so must be cooked for longer at a lower intensity of heat. B: There is no such thing as too much lamb/hogget flavour and this is why one must ALWAYS use the lamb fat to baste the meat and reserve ALL pan juices for making the gravy. C: That small part of the knuckle bone was always fought over in my house. The small amount of meat on it may not seem worth worrying about. This is a grave error to make. It is delectably moist, tender and melty and the caramelisation it achieves as the sinew dissolves in the heat of the oven has a depth of flavour best experienced by literally taking the bone apart with your fingers and sucking it white. If you must cut it off save it and make minestrone with it. I still contend that not roasting it is a food crime though. I think in New Zealand they may consider it to be treason. Take my word for it. I'm an Australian who's lived in New Zealand. Lamb is the cross-Tasman national dish.

[@lucastoutt9487]

As a Welsh butcher, i find the way that leg was sold to you very strange. The tail and rump (chump) were still attached which is odd here. Also, the shank end being removed was a real shame. If the fat was left on there would be no need for basting and the lamb could be cooked over medium and still be very juicy with a more balanced flavour. Is the way that lamb was cut an american thing?

[@Mark-nh2hs]

I was thinking to myself "How hard is it to do roast leg of lamb?"...... Then the penny dropped it's JC's Leg of lamb..... I nodded sagely 🤣

[@kondition-kode-nine]

And third of all..... don't trim all of that fat. You NEED that body fat to roast the leg. Roasted hot lamb fat is sweet and succulent as is the meat. For some reason that does change when they cool and become more gamey. But that lends them to great leftover pastry pies for flavour and unctuousness!!

[@mollializ]

JC asking for different kinds of animals' fat may be because of fat layering, it just makes your dish more complex and tastier.

[@Faeriedarke]

You should've left a layer of fat on the lamb, it would've rendered while it was cooking. You wouldn't have needed to baste with fat, and it would've left a crispy layer that is absolutely delish! It has made my mouth water, such a beautiful leg of lamb! I'd hate to know what you paid for it, it must've been quite ouch!

[@perciusmandate]

Lamb fat typically has a grassy, gamey flavor. That's why the recipe says to use pork or beef fat instead.

[@cs3742]

It's much better to pay extra and get it already deboned and rolled. It will cook evenly and there will be no waste. You have paid for all that fat you threw away, so why pay for it to begin with?

[@CASHXRAT]

Been watching so many of these videos that I’ve stopped questioning whether there’s a person in your ceiling dispensing bowls. At this point I’m convinced there is.

[@nikkihayes9236]

Anyone else think that's a freakin' HUGE Lamb Leg?!?!😱🤔🤣

[@spudd86]

If'you're searing don't baste. Searing can only happen with a dry surface since the water can only get to 100°C and searing/Browning takes place above that temperature.

[@mademedothis424]

I can do rare on beef, I will not take anything below well done for lamb. This seemed very undercooked to me.

[@Knightowl1980]

I love cooking a rack or a leg of lamb. But this is such a boring recipe, not your fault though.

[@emmayoung3355]

Tis a long time since that was a lamb!!

[@gmale385]

listen to me bro Regardless of what Julija writes in her book, every piece of meat you prepare in the oven should be well salted, but really salted, rub almost a handful of salt into such a piece of meat and put it in the fridge overnight together with the garlic cloves. On the second day, heat the fat in a pan, which must be hot, and pour the hot fat over the meat in the baking dish, and put the meat in the oven, covered with a lid or aluminum foil. Bake for one hour per kilogram of meat at medium temperature, raise the temperature for the last hour. trust me, that is how you cook good meat.

[@todo9633]

I remember working in a restaurant they had these tiny finger condoms in the medical kit that we used when we cut our fingers.

[@pineappleyumyumcake2103]

I love that u show the stressful and uncertainty side of cooking. It’s very relatable. 😊Thank you.

[@joshuapatrick682]

Good stuff, the whole recipe is put leg of lamb in oven for five hours....

[@BhbtheRock]

Has anyone made the joke that this series should be called "Jamie vs Julia"?

[@kevinpaulin7690]

Yay he’s back. Admittedly, I wouldn’t eat lamb, but many of the techniques still apply for other recipes.

[@tomthumb1322]

If you pay attention to where the rarest cut was on the leg, you can put your probe in the center of that piece next time. I do this when doing large pot roasts and pork roasts. There are always some pieces that are more done than others and my wife likes the rare parts and I like the medium parts. So I pay close attention to the part she likes and get it perfectly rare knowing some of the other pieces will be perfect for me and noone gets any that are too rare. It still looked delicious, but next time you can have more control of the doneness without any guessing.

[@WildRover1964]

Long time since that was ever a 'lamb'. That's the leg of a horse or a small stegasaurus

[@theresa4632]

It needs rosemary, garlic and lemon, also leave the fat one. Love a good roast leg of lamb

[@daydreambeliever6603]

WHEN in doubt, DO what JULIA tells you to do!!! She tested and tested and tested before the recipe went into the book. Then she tested again. TRUST the Julia!

[@notthecheshirekat2596]

Absolutely, especially on the fat part. Lamb fat is super gamey, so much so it can easily make the entire thing so strongly flavored it’s close to inedible for most people. Of course it’s also a matter of personal taste, and I’ve never been a big fan of lamb due to the intense gamey flavor (and I grew up eating game meat).

[@Nemrai]

I never clean off the fat, it makes the meat jucier and helps with the taste. And it's easy to cut it away before eating.

[@kellybryson7754]

I always like to pan fry those really rare pieces the next day.

[@shawnhampton8503]

Lamb fat is very strong flavored - very gamey.

[@stevenmajewski3870]

That looks like crap... no sear, too rare, looks slimy and chewy, no seasoning. Only the meat next to the bone should have slight pink to it. The fact that you had very little drippings is because it was practically raw.

[@leveret5215]

💯 it looked gross when he cut into it lol

[@sandersonstunes]

Lamb fat like deer fat can taste gamey and probably pork or beef is better.

[@ambientideas1]

Not since the Galloping Gourmet have I been so inspired.

[@latetotheparty4785]

We call that lamb in the US, but the animal has probably been bred twice. Any sheep up to 24 months can be labeled lamb. I think of it as mutton, it is strongly flavored to me. I used to be able to find actual lamb frozen from New Zealand even at Trader Joe’s, so yummy! Don’t get me wrong-I would give my husband’s right arm for a 10 lbs leg of lamb right now. Just saying that if you know someone who doesn’t care for lamb, maybe it’s because they don’t care for mutton. My favorite, although even harder to find than actual lamb, is goat, which is leaner and milder than lamb or mutton.

[@em_pen]

Agreed. I'm a New Zealander and we have lamb regularly here. That wasn't lamb, it was much too big. As they age the taste gets worse, more gamey, stronger, tougher. I can not agree re the goat though (because I have a pet goat!)

[@Mark-nh2hs]

Always remember "Fat is flavour" lol

[@4themotherload]

Love your videos🥂I always use a probe thermometer when cooking any-kind of roast - just a tip, I have found (this is my oven) for medium rare I pull at 135 f (for beef/lamb) , I know the meat is going to carry over but a big piece doesn't carry as much as you think. When your cooking a large piece of meat, via temp - even if you go "oh my god - it's 137 f" your not going to have shoe leather, if rested your going to have amazing juicy results. My mother in-law serves shoe-leather, puts a roast in at 9am to serve people at 4pm - its jerky😪

[@nikkihayes9236]

JERKY!!!🤣🤣🤣🤣🤣 Bless y'all!🙏🙏

[@kathyastrom1315]

I’ve only eaten lamb at restaurants. I’ve never cooked it at home, but this looks soooo good! The best lamb I’ve ever had was in Dingle, Ireland. I had a lot of lamb on that vacation, but the leg I had that night in Dingle was tops.

[@michiganwannarbor3255]

How do you get ripped off buying lamb?

[@wheatymat8691]

Oh my word! you might as well eat it raw.

[@EowynDriscoll]

I love lamb, and I love Julia, but I think she led you astray. Not her best recipe, but there are lots of things you can make with your leftovers :)

[@johannawescott9256]

Good call using the lamb fat.

[@susanfabian1521]

Did you save the lamb bone and fat?

[@marybretired]

The reason Julia probably doesn’t use lamb fat is that the fat of the lamb is where the significantly gamy flavor is found. Especially back when Julia was cooking.

[@zwilnik]

Sheep fat doesn't taste as good as beef or pork fat. That gamey lamb flavor is more pronounced in the fat. Those are some fine looking carrots. Definitely rare. Leg of lamb benefits greatly from boning. Makes it a lot easier to get an even cook.

[@paul-andregravelle]

Hope we're not starting on the wrong foot.

[@spookayitsme]

9:13 all I see is the tube winking at me 🤢

[@susanfabian1521]

You don't baste when you sear.

[@CleoHarperReturns]

For when you French your bones: Use the dull (top) edge of your knife at roughly a 45 degree angle. This way you won't damage your knife OR the bone and it's a much better (less scrape-y/splintery) presentation.

[@دعاءبوته]

You are the coolest cook in the world from Algeria 🇩🇿🥰🥀