right we’re doing lamb I’ve got a
beautiful look at this lovely shoulder
bland lovely leg of lamb look at the
shoulders around used to be really good
value since I did a program on the price
seems to rocketed up because everyone
wants them supply and demand I guess
that’s what it’s all about so leg back
leg shoulder front leg so two beautiful
cuts this little baby you can roast hard
and fast for about an hour and 20
minutes and have it blushing inside or
you know slightly slightly pink or you
can do it for three hours and just have
it sort of falling apart
this little mama wants to be slow-cooked
no matter what so this is fellas on a
lot of work a lot of eating in his life
so this is tough
seen you in meat right which there’s
nothing bad with that you just got slow
cook it four and a half hours
so all those sinews melt and it becomes
sticky and delicious and pull apart and
delicious
so I want to show you a little marinade
first the world of spices is a beautiful
beautiful thing spices were a form of
money a cash and spices represented
countries countries far far away so
imagine being an old squander in England
three hundred years ago Ryan he got
turnips and cabbage you know you know
over place you know there’s a very much
an English sort of flavorings and then
the boats turn up and this gear look at
it look at the colors right now they’re
right
all these shapes always so imagine
smelling cumin for the first time you
know I mean like phenomenal cloves what
on earth is that so we’ve got cloves
going in there about five or six you’ve
got about a teep teaspoon of cumin a
little pinch of saffron still one of the
most expensive things in the world by
weight because it’s the stamen which is
the reproductive part of the crocus
right and actually but you’ve only got
two of those in each crocus so some very
patient person has to remove these you
know I mean a lot comes from Spain now
and you know
nowadays China and India but
historically at my local town seven
miles down the road is called saffron
walden because it was all planted with
crocus fields right so we only need
about half as much of that and of course
you’ll get that kind of that sweetness
toriana seeds almost like kind of savory
tea spicy ginger fragrance you got mace
here which is the outer is that I wish I
could show you them I’m going is that
it’s like a almost it’s from the outer
casing of a nutmeg so it’s the bit
between the shell and there nutmeg
incredible is this a girl Visalli of it
yeah it’s kind of a guy masala yeah
garam masala is like oh he can buy
already made but it’s nice to do it
yourself cheap to Murray but you know
like many things like Chinese 5 or 7
spice you know you get different
selections of stuff but you know this
stuff you guys should have in your
larders you can buy it once every year
you know just gets all the leftover
jamjars you’ve got you know the spices
what a you know buy better chicken by
bitter card you know boy an old life no
no just you know just a bit of butter
and a pinch of cumin nice
you know the experiment try things
generally what a lovely celebration of
food and also spices I mean like I’m
gonna cut a long story short if you use
spices and herbs and you’re cooking
right you will be healthier for stop
right because herbs and spices have such
an incredible medicinal effect you know
settling your stomach good diuretic
cleanses your liver good for skin
antioxidants you know fins your blood
x-y-z right not only that it gives
wonderful flavor to your cooking so you
don’t have to use as much salt although
you should season you don’t have to use
as much because you’ve got this lovely
flavor here so so knowing people
to masala on hand somebody coming over
for dinner and the night that was just
so cute oh it was a bit of a last minute
yeah they want a nice marinade
yeah and they use gamma the garam masala
fine you know you can get very space rub
it on there banging in the oven but I
don’t really see this is a Monday at
Friday
what Monday Thursday dinner you know I
mean this is sort of like an event you
know so yeah there’s a big lump of meat
cost a couple of quid bit of love you
know and if I went yapping you know
talking about all this you know this is
a two minute job honestly nice bit of
pepper and salt as well you know cup of
tea spoon seasoning so I’m going to put
this into a pan now shaky-shaky woowoo
no olive oil little no no we’re just
toasting it bring it back to like you
could have done it before I banged it up
or after actually before from abettor
because it makes it easier to crack
everything up so there’s my spices guys
and you know what experiment try if
you’ve got the seasoning there if you
know if you know if your subtle and your
approach you know you know you’ll be
alright
beautiful look at this lovely shoulder
bland lovely leg of lamb look at the
shoulders around used to be really good
value since I did a program on the price
seems to rocketed up because everyone
wants them supply and demand I guess
that’s what it’s all about so leg back
leg shoulder front leg so two beautiful
cuts this little baby you can roast hard
and fast for about an hour and 20
minutes and have it blushing inside or
you know slightly slightly pink or you
can do it for three hours and just have
it sort of falling apart
this little mama wants to be slow-cooked
no matter what so this is fellas on a
lot of work a lot of eating in his life
so this is tough
seen you in meat right which there’s
nothing bad with that you just got slow
cook it four and a half hours
so all those sinews melt and it becomes
sticky and delicious and pull apart and
delicious
so I want to show you a little marinade
first the world of spices is a beautiful
beautiful thing spices were a form of
money a cash and spices represented
countries countries far far away so
imagine being an old squander in England
three hundred years ago Ryan he got
turnips and cabbage you know you know
over place you know there’s a very much
an English sort of flavorings and then
the boats turn up and this gear look at
it look at the colors right now they’re
right
all these shapes always so imagine
smelling cumin for the first time you
know I mean like phenomenal cloves what
on earth is that so we’ve got cloves
going in there about five or six you’ve
got about a teep teaspoon of cumin a
little pinch of saffron still one of the
most expensive things in the world by
weight because it’s the stamen which is
the reproductive part of the crocus
right and actually but you’ve only got
two of those in each crocus so some very
patient person has to remove these you
know I mean a lot comes from Spain now
and you know
nowadays China and India but
historically at my local town seven
miles down the road is called saffron
walden because it was all planted with
crocus fields right so we only need
about half as much of that and of course
you’ll get that kind of that sweetness
toriana seeds almost like kind of savory
tea spicy ginger fragrance you got mace
here which is the outer is that I wish I
could show you them I’m going is that
it’s like a almost it’s from the outer
casing of a nutmeg so it’s the bit
between the shell and there nutmeg
incredible is this a girl Visalli of it
yeah it’s kind of a guy masala yeah
garam masala is like oh he can buy
already made but it’s nice to do it
yourself cheap to Murray but you know
like many things like Chinese 5 or 7
spice you know you get different
selections of stuff but you know this
stuff you guys should have in your
larders you can buy it once every year
you know just gets all the leftover
jamjars you’ve got you know the spices
what a you know buy better chicken by
bitter card you know boy an old life no
no just you know just a bit of butter
and a pinch of cumin nice
you know the experiment try things
generally what a lovely celebration of
food and also spices I mean like I’m
gonna cut a long story short if you use
spices and herbs and you’re cooking
right you will be healthier for stop
right because herbs and spices have such
an incredible medicinal effect you know
settling your stomach good diuretic
cleanses your liver good for skin
antioxidants you know fins your blood
x-y-z right not only that it gives
wonderful flavor to your cooking so you
don’t have to use as much salt although
you should season you don’t have to use
as much because you’ve got this lovely
flavor here so so knowing people
to masala on hand somebody coming over
for dinner and the night that was just
so cute oh it was a bit of a last minute
yeah they want a nice marinade
yeah and they use gamma the garam masala
fine you know you can get very space rub
it on there banging in the oven but I
don’t really see this is a Monday at
Friday
what Monday Thursday dinner you know I
mean this is sort of like an event you
know so yeah there’s a big lump of meat
cost a couple of quid bit of love you
know and if I went yapping you know
talking about all this you know this is
a two minute job honestly nice bit of
pepper and salt as well you know cup of
tea spoon seasoning so I’m going to put
this into a pan now shaky-shaky woowoo
no olive oil little no no we’re just
toasting it bring it back to like you
could have done it before I banged it up
or after actually before from abettor
because it makes it easier to crack
everything up so there’s my spices guys
and you know what experiment try if
you’ve got the seasoning there if you
know if you know if your subtle and your
approach you know you know you’ll be
alright
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