Roast Leg of Lamb

www.knorr.co.uk/

[@craigcox5241]

Really enjoying the Knorr extended universe.

[@IRLTheGreatZarquon]

Better than the MCU by miles.

[@beetlebug9]

literally

[@eugenem.9428]

That’s your choice

[@chrisvt7626]

Legit pissing myself at this comment.

[@aaronmangilaya585]

MPW : Love and Stockpot

[@themusic6808]

Ramsay cooks as if he’s performing open heart surgery, White cooks as if he’s teaching a lecture on philosophy lol

[@Zach-sx8cm]

Marco is a big fan of cooking being a tool of self expression, he really believes a great chef will be able to show you a part of his or her self through cooking. and also it seems like he just wants to emphasize that recipes dont need to be so rigid, alter your cooking to your own taste.

[@tylerjacobson8012]

Zach that’s who Marco tries to act like nowadays. The Michelin starred chef was a fierce perfectionist known for his precision. I’m glad he’s changed that and is trying to appeal to people at home. It’s like an artist whose grew out of being critically acclaimed to wanting to be for the people instead.

[@matoranman]

@@tylerjacobson8012 It's like a pretentious pseudo-intellectual doing adverts for a stock cube company whilst delivering disjointed non-sequiters

[@CooManTunes]

...and you comment, as if you're a moron.

[@koalificated]

yeah ramsay could use a couple stock pots to suckle on

[@carrrexx7190]

I'm poor, so I eat mint jelly from the jar while I watch this video. It's my choice.

[@OdaVenom]

I'm sipping "the paste", although I can't afford olive oil and Knorr, so I use melted margarine and Maggi.

[@carrrexx7190]

@@OdaVenom 😷 LOL

[@jarrettpennington4579]

Yes! There's no real recipe.

[@carrrexx7190]

@@jarrettpennington4579 😷 yummy

[@jonsmiths6192]

I'm doing lines of Knorr as I watch this

[@apoorvasaxena3579]

"Used the recipe as a guide, don't allow it to dictate you" golden words for the upcoming cooks!

[@dexteraguirre2814]

Yeah. You don't hear those from celebrity chefs

[@chadodell4887]

Knorr stockpot is a must!

[@allnighter2011]

@@dexteraguirre2814 Their ego gets in the way, they have to make you believe what they are doing is so special and precise that only them can do it... Marco on the other hand is confident and secure enough to give you these great tips to actually tailor the dish exactly to your taste

[@stephenbianchi7141]

When I'm at the store and I see the Knorr, I exclaim, "Again, there's no recipe".

[@razorrabone4098]

Stephen Bianchi your choice :)

[@normantrombon]

Stephen Bianchi ...ingredients of Knorr: Salt, sodium, msg, and maybe some flavor from some cuts of beef that would be better off remaining nameless!

[@aaronarshad3687]

When I see them I hear his words in my head

[@markneeley]

Very quick, very simple

[@dougraddi908]

Lol, thank you for making me laugh

[@davebadger8437]

Why would anyone want to ruin the flavour of a delicious knorr stock pot by adding lamb to it?

[@Ken-tt5md]

Again, it's your choice.

[@marcosdearmother4959]

There's no real recipe if were honest with ourselves.

[@duggan368]

😂😂🤣

[@fabriciopucheta8109]

Some people like it with lamb, some people doesn't. But they always use stockcube.

[@arthurc1971]

Just make a paste and rub it on the knorr stock pot, delicious.

[@etb3140]

Marco: *expects everyone to know what he’s saying when he uses French cooking terms* Also Marco: This.. is a meat probe. *explains basic technology*

[@neil7994]

To be fair to Marco though - he does a pretty good job of advertising the Stock Pots.

[@Lovely_Toast]

He does an excellent job. I have plenty of stock at home but the other day I got stock pots cuz i just wanna be like him 😂

[@culodesobra]

Stock pots are great for a quick meal or maybe for a recipe that requires less liquid

[@gc7820]

That’s what knorr paid him for

[@jinhyuklee9299]

4:32 "it's 46° celcius, thats how I like my lamb" (awkward pause) (White: fuck me thats too raw, lets finesse the talk and put it back in the oven)

[@abdul-hadidadkhah1459]

The ovens off though...the residual heat in the oven will have halved merely by opening the door. Therefore all he's doing is resting it in a warm oven.

[@mrshinybald2739]

That's exactly what I thought it sounded like.... it's your choice

[@MisterPuggles]

After it raises a few more degrees via resting it will be RIGHT at what is considered rare. Not quite still bleating, but close.

[@edwardtye4119]

@@MisterPuggles Just how I like it. But of course, it's your choice.

[@hammerofmariotos]

Ramsay: Any other method than this is stupidity. White: I dunno, this is what I do. Seems to work.

[@thicvalk305]

hammerofmariotos Nice

[@Brendonpacheco_FB]

No .. white gonna say he not make gordon cry, he cryhimself its his choice

[@Backseatsman1]

The virgin Ramsay and The Chad White.

[@loganmyall660]

White is the bob Ross of cooking, if not less innocent nowadays. At least he's calmed down greatly since the 90's

[@thehairyhikers710]

Love how he pretends that the olive oil lid is hard to get off, like we all don't know he's been absolutely tanking it straight all day....but after all it's his choice.

[@raidazz1]

Knorr or not Marco is an absolute master in the kitchen..

[@schmidtzcargolbull]

I tried this yesterday and meat turned out very juicy, very tender. BUT I had to make a few adjustments (again, there's no real recipe, use it as a guide and don’t let it dictate to you): 1) Put carrots, onion, and tomato in the roasting tin. 2) Cover lamb with thyme but also sage 3) When roasting I covered loosely with tin foil 4) And here's the most important point I think, after 45 mins, my lamb was only 30 degrees internal temp!!! So be careful, I had to cook for 1:20h to achieve a safe internal temp of 62 degrees. Buy a thermometer like he suggests, they're super useful. 5) Dissolved the fond in the roasting tray with some red wine, water, and lamb stock cube to make a delicious sauce. It was really juicy, never had lamb like this before.

[@jody024]

Like he said, it all depends on your oven.

[@oliverdevine2181]

Don't know if you see this, but to let you know it'll turn out even juicier if you only bring the temp up to about 57, the residual heat as the lamb rests will definitely bring the centre up to at least 62 if you're worried (assuming it's resting in a warm dish)

[@stopdropandroll]

It's your choice

[@nick260682]

Rishi Sunak You can have lamb, especially lamb leg pink. You can eat lamb raw if you want, it won’t make you ill. It’s your choice.

[@schmidtzcargolbull]

@@oliverdevine2181 Thanks

[@AlexJones-wu8xz]

"Use the recipe as a guide, don't allow it to dictate to you" "I will, Dad. WAIT I mean Marco"

[@nathanielleack4842]

MPW is the dad we all deserve. But not the one we need right now

[@marielcastillo6025]

Love how he cooks, not as complicated as others. Will try this recipe for tonight's last dinner of the year.

[@gorgesoros4137]

"Don't let recipe dictate you" what a wisdom word from a wisdom stockpot grandmaster.

[@julikeah]

He has no feeling whatsoever remaining in his fingers. Putting his hands into a blistering hot pan

[@mrshah2043]

LOL you saw that shit too? His thumb was on it from the time he transferred it from the oven to the counter top.

[@tigerbricks]

He told me fingers are there to be burnt

[@tjz8797]

@SwenglishGamer Hahahahahhahahahahahahahha, you won!

[@maxacorn]

years of consumption of knorr stock pot have left him immune to pain.

[@babaka3278]

It’s his choice, either it burns or it doesn’t.

[@weekonefitness8338]

Out of all the brands out there, Knorr is what I would recommend. But then again, it's your choice.

[@snofootball5257]

Marco is the type of person to sit at night and eat the knorr stock pots like jelly

[@CEB1896]

He probably eats it like an oyster.

[@CooManTunes]

No, he's not. Obviously. Dumb piece of shit.

[@stevealigheri]

@@CooManTunes woah, calm down

[@choke9270]

It’s his choice really

[@matthewjerome3496]

Been watching these videos all day. It was my choice, really.

[@anderseriksson6445]

Who would have thought that the stock cube paste is indispensable to make the sauce. Amazing!

[@chrisza9782]

Some people pop on the oven, others prefer a standard wheelbarrow with a coal fire underneath, some who don’t have time just use a particle collider

[@Bdhacker101]

Marco is the type of person to mix in a couple of Knorr stock cubes into his freshley brewed morning tea

[@TheWingus]

It’s his choice, there’s no real recipe

[@safuan2009]

Been cooking for a long time, still need to watch this for a refresher.

[@markneeley]

There are 2 cameras on him but the cameramen are too scared to tell him that he's looking at the wrong one

[@edwardtye4119]

The Marco didn't make the cameramen scared. They chose to be scared of him. It was their choice.

[@raidazz1]

I could watch chef marco cook all day..

[@ryanstrickler5692]

No exaggeration I could too

[@kdiddyb1]

It’s your choice

[@jardubs2728]

The way he talks is silky.

[@tinman8311]

I like his voice almost hypnotising

[@pauloamw]

We all know. He knows.

[@chrisstucker1813]

I love how he said “cube” just to avoid saying knorr stock cube 😂

[@nguyenngo7661]

1:31 what they give you WITHTHEOLIVEOIL and the rosemary...

[@stephencaldwell7562]

Nguyen Ngo YO I’m in literal tears over that 😂😂

[@cenoviopereira8603]

Its one word like where-ma-bishes, it flows together

[@thecatsarse]

Fkn Brilliant!He just blarrts it out like a belch!

[@marklucasguitar5126]

Marco-You are a true artist with food. Thank you for the knowledge and wisdom shared.

[@ronniew945]

Especially that drop of olive oil tip

[@MiroslawHorbal]

This man's hands must be made of iron. He's grabbing pans out of the oven with his hands.

[@RiminiVirage]

Marco’s mantra “fingers are for burning”

[@panicfarm9874]

He doesn’t feel pain, choose not to years ago

[@reaz1612]

It was his choice

[@bernardok]

he's been pushed to his limits by those who trained him. he probably had some fucking injuries years ago because of accidents or other stuff ,,

[@-xirx-]

He's built different to us mere knorrtals

[@kingelder2]

"Rosemary and Thyme are delicious" two gardeners get eaten by Chef Marco 😂 😂

[@IHaveShwagg]

Ah, so that’s how Marco makes his creamed flageolet.

[@MrSkme]

Ah, so that's how flageolet is written.

[@-xirx-]

Lol!

[@Ossamakilla]

Holy shit! Added a couple anchovies to the paste and this was off the chain!

[@KP-xf3vi]

that looks amazing. really liking these videos

[@TheParlay33]

Can you imagine if aliens came down to invade “we come to destroy your planet” Marco: it’s your choice

[@rui5557]

"INFUSES INTO THE CUBE" -Nick Fury on the teseract, 2012

[@adrianmcgachie]

Salivating, on a Saturday night. MM...some lamb, tomorrow? Maybe! xx

[@jaimeclifton9078]

Stock pot first!

[@davedavid427]

Picked up the just-cooked lamb by the bone with his bare hand. What a boss.

[@SNEEDANDBREED]

Making a stock flavored iced cream isnt knorrmal, but with Marco it is.

[@mrWinterFTW]

Why am I watching this as if I was actually gonna prepare it. I'm eating a quesadilla for lunch, goodness sake.

[@vipsvipsa1330]

Kevin Winter at least you have food, I have nothing😕

[@TheMightsparrow]

I’d choose MPW over Gordon Ramsey any day.

[@fakesummer3942]

I love the fact that one of the world's greatest chefs always looks like he just crawled out of a dumpster and has such a "zero f--ks given" demeanor.

[@tigerhong1]

Just a master at work

[@paddycarlin7476]

Silky Smooth..

[@komolonskaya]

0:33 smack of the lips before introducing the stock pot.. 'Here we go again'

[@ray7419]

When I’m out driving my car, I use the speed limit signs as a guideline. I don’t allow it to dictate me. It’s my choice.

[@ep3578]

Drive into a wall.....or not. It’s your choice really

[@ZagorTeNayebo]

You kid but this really is how most people drive

[@mikedevaney3507]

His video's really are the best no bullshit nice and simple

[@psionic6126]

And now, the recipe for one leg of lamb. 1. One leg of lamb.

[@ianhubbard4954]

Love this guy

[@rajnair5667]

One good thing about sponsored videos is that there is no stupid ads in front of the video.

[@horizontalman09]

" There's no real recipe , all you need is a gallon of olive oil and a shed-load of Knorr Stock pots , you don't even need the Lamb if you don't want to use it " !!!!

[@jarrettpennington4579]

Lamb or no lamb, its your choice really.

[@mugcow911]

That's ur choice bro

[@rohitdangale3594]

You definitely eat SUNDAS

[@Thomasringpetersen]

Amazing knowledge and great tips. Great teacher….

[@SKyrim190]

I think the formula boils down to: olive oil and one bouillon cube crushed together; massage it in a big cut of meat; roast the meat; set meat aside; deglaze the pan; throw another cube or a stock pot in the deglazing to make the gravy; say your choice all the time

[@williamacheson3569]

Aldi has a leg of lamb for just 23.99 so I'm gonna watch this before cooking it on the barbecue! 16 degrees today in Ireland so perfect weather for it

[@-xirx-]

16 degrees is too low a temperature to cook lamb on a bbq, whether in Ireland or not. But you know, it is your choice

[@mariannetracy4248]

I substitute a very good lower sodium base for the Knorr, but same idea. It's a beautiful and easy way to infuse the roast with flavor, and get a medium rare roast from center to edge. Try it instead of just snarking on social media some time. Lamb is so expensive right now here in the U.S., I just got part of a leg instead, enough for 3.

[@Lordslade1]

"You can add lamb to your stock pot or not, your choice"

[@dexteraguirre2814]

Cooked perfectly

[@daveschozer6166]

LEGEND 👍👍

[@pasodeminick]

@dave badger I know you have your brown stock made from scrutch, following the Auguste Escoffier receipe, in your fridge after almost two days of work. Sorry if I don't and I'm here using stockpots.

[@aaronwalker1549]

He’s got the goddamn lamb sauce!

[@paulmckernan7518]

He talks to the camera, silky smooth and calm. But you get the impression that if you worked in his kitchen, and you fucked something up, he could end you.

[@danhitchcock727]

Literally just watched a video where he likes his lamb well done! Make your choice, Marko!

[@FEARYOYOYO]

Well, a man grows.

[@jasonpattinson2241]

0:27 - Normally looks adjacent to the camera lens, which is now directly in front of him... *Still manages to look beyond somehow*

[@jordanwashington1744]

Wonder how he likes his lamb?

[@samfranco4641]

Jordan Washington I‘m not quite sure but it probably is well done.

[@pianospawn1]

As long as the fat is rendered.

[@andonemore]

to have a Marco's lamb leg for Christmas, first you gotta have a lamb

[@Abnsdllnnlosnfd]

Wait a minute! A rosemary cube has not been invented yet?

[@zaktighe2797]

I have actually tried seasoning meat with the stock pots / cubes and it dose work very well. just don't add any more salt

[@-xirx-]

I made that mistake

[@kawasakisxi1]

Knorr way hes at it again

[@learn2letgooo]

I wanna see a Marco vs. Ramsay cook off. Or should I say, Knorr vs. Salt n pepper

[@patslink3131]

I like Marco.

[@jamessiddy1231]

Marco taught Ramsay, he's still the master

[@chlobelleranda7023]

The knorr man

[@burgersenyumsungaitiram2206]

now i knorr how to cook a lamb,yet again, its my choice

[@justinwhite4496]

"Today we're going to make a bowl of cherrios. Again, there's no recipe. First, take your knorr stock pot into the bowl..."

[@monstabishi]

Before time began, there was the Cube. We know not where it comes from, only that it holds the power to create worlds and fill them with flavour. That was how our race was born. For a time, we lived in harmony, but like all great power, some wanted it for good, others for evil. And so began the war - a war that ravaged our planet until it was consumed by death, and the Cube was lost to the far reaches of space. We scattered across the galaxy, hoping to find it and rebuild our home, searching every star, every world. And just when all hope seemed lost, message of a new discovery drew us to an unknown planet called... Earth. But we were already too late.

[@MrMkapusta]

Its so hard to find a whole lamb leg, bone in! Almost have to find someone who raises sheep.

[@frankyfourfingers8913]

Go to your local butcher .

[@KP-xf3vi]

@@frankyfourfingers8913 sadly, not enough butchers anymore in a lot of places. and even then some meat is probably coming from so far away

[@MrMkapusta]

True, butcher shops are a dying art. Its a sad reality of corporate America. I usually find them deboned and wrapped in net to keep it together while roasting. It usually comes from New Zealand.

[@sullivansongz]

I happen to know he likes his lamb chops well done

[@jonser20cent68]

Like at a barbecue

[@ZagorTeNayebo]

So long as the fat is cooked properly

[@mariapereira3221]

Glorious cube, like a journey to fuckin' Mecca dude

[@joeberesford577]

Marco can you use different stock pots in your cooking

[@xtraflo]

"It's your choice, really but I warn you not to underestimate my powers."

[@juggernaut704]

I thought he liked his lamb well done.

[@alvinrobertson1612]

He likes his lamb chops well done because otherwise the fat in them hasn't been rendered properly.

[@brendanhourican3701]

I thought he said he doesn’t mind them well done

[@thekeepers15]

This man could figure out a way to incorporate cigarette ashes into a sauce .

[@michaeluilenberg1999]

I always love when he says your choice .

[@henriemery8044]

your amazing

[@michaelkelleheractor6256]

Cremate if if you like, it’s your choice . Did you know that I’m sponsored by Knorr? That’s not my choice

[@neilmcmahon]

Silence of the Leg of Lamb

[@TheTonyrolling1]

Gold hands!!

[@gjaeigjiajeg]

If I was to be honest, I don't watch his videos for the food or recipe.... No, I watch it because his voice is so sexy.

[@Tax2Me]

Looks and feels delicious. Bringing all Mothers to the table this Sunday. Hope mom will come down from heaven to accompany me while doing this very first Lamb Leg. We love Garlic and the herbs shown. Con la pastillita de Knorr hasta la abuela viene 🤤

[@alexnackman4388]

At 5:12 you can see his soul lifting gradually up and away from his body.

[@recoswell]

love to know what brand and how much $$$ his olive oil is

[@ephjaymusic]

WHERE'S THE LAMB SAUCE?!!!!

[@wuxy4169]

Its in the small bowl at the end :P

[@budahed54]

Wherever he wants to put it. It's his choice.

[@ephjaymusic]

@@budahed54 😂🤣👍🏻👍🏻👍🏻

[@DaveDVideoMaker]

He leaves the lamb in the oven for 15 minutes to rest, and during the time, it forms some sauce.

[@robbybobby1000]

If we’re being honest, all we really want is roasting juices. But its your choice, I add only a pinch of flour

[@MangoOdin]

Nothing better then Marco in 240p

[@calyxaustintv1855]

he really loves his cubes... lolz

[@louisd100]

What temp is medium/hot ?

[@itiswhatitis7027]

So what's a medium to hot oven about 170° Celsius?

[@scottshaw3835]

Yes around 170 c.

[@itiswhatitis7027]

@@scottshaw3835 thanks 👍🙂

[@scottshaw3835]

@@itiswhatitis7027 If you Google (what is a medium to hot oven, you will find information on Wikipedia which says that a medium to hot oven is between 180 c and 190 c. This is correct for static ovens but for fan ovens it's normally 10 c lower. I find with this particular recipe that 170 - 180 c is a good medium to hot temp and a good temp for this lamb leg recipe.

[@itiswhatitis7027]

@@scottshaw3835 Thanks again Scott. I wanted to try his recipe but wasn't sure what he meant by it but will give it a go at 170 with the fan forced 🙂

[@stitcha123]

I bet when Marco farts he laughs like a cartoon super villain

[@collectorduck9061]

4:06 Use the recipe as a guide, don't allow it to dictate to you. 👆

[@OldieWan]

Just remember, it's your *choice* ! !

[@joshpring1]

This guy's cooking skills are litterally a cut above the rest.. but why always the knorr stock cubes.

[@timjobson9796]

Always wondered is double cream also heavy cream