Sadly we are all inundated with these hipster cooking shows (I'm aussie, and its so bad). We get all these people who 'think they can cook'. Yet its all media ratings. They have teams helping them cook, suggesting what to make... etc. So now all the people that watch these reality tv shows think THEY are better than the cooks. chefs and restaurants they visit. I'd go to Scott Rea's house anyday. and if he told me to visit this place., I WOULD take his word. Scott deserves alot more viewers and alot more respect than the other trash channels out there spruiking healing in a bottle. Great job Scott. Keep the real world alive
Scott, only recently come across your U-tube recipes/class and I have to recommend to everyone the Lamb Braised Breast of Lamb, exceptional. Tomorrow, Saturday, I am going to go through some more of your vids. Thanks mate, much appreciated.
I finally tried this and it is a life changing delicious recipe. I am an ignorant beef grown American raising, butchering and cooking my own lamb. I have relied heavily on your content for the the latter two but I am ashamed to say before now I was grinding these breasts into hamburger. Dozens of scrumptious meals were downgraded as a result. No longer! This is now my favorite way to eat lamb.
I have been waiting for you to make this dish, thankyou so much for doing so. Looks absolutely delicious as usual with all your dishes Scott. I will be trying this 1 next cheers mate.
Very nice! Me being from an urban Canadian city, never knew about cuts other than choice. Just figured they ground everything else up. Very few old school butchers here.
I need to buy a lamb! Or move to a place where you can ask a butcher to sell you meat. Sweden is all big business meat industry, if you don't like it you can leave. That looks fantastically simply, which usually, and actually, means it will taste great. You are a hero for showing this to us.
Nice one Scott. My old mum used to do this back in London but not your roulade bit. She wouldn't have known what it was anyway. I thought about it today and up popped your video. Unfortunately there's not much call for lamb here in Thailand but I'm off to New Zealand in a couple of weeks and i'll give this a whirl. In this PC age I hope they don't trim the fat off like they do with the lamb chops.
Top drawer cooking Scott. You've turned a simple cut from the animal into a stunning looking dish! Yeh, like 5000btu says below, hows about something with corned beef and cabbage! Best wishes for now Scott.
I want to taste that mustard.😳 It looks different than any mustard here in the states.I bet it has so much flavor.I like your videos btw.Some dishes I would never have the heart to eat but interesting to watch.TFS💖
I only have TWO (2) complaints: not enough mustard + GARLIC in that blender, man! Outside of that...frickin' spot on! I might have also wrapped that in bacon, but to each their own, & having made this myself, I already KNOW that this is AMAZEBALLSWICKEDGOOD.
My mum used to 'buy' breasts of lamb when they were 'free to old age pensioners'... Since retiring to the country, I have been into doing more with less. This looks just great.
Oh Scott....! You've done it again....another great presentation. Question: do you bring the roulade to room temp before finishing off in the pan or straight from fridge to fryer?
I'm my head I say damn that looks so good and then Scott says it looks like child's painting haha damn Scott I can almost taste the lamb but how is that salsa looks real nice
i bought some neck of lamb yesterday from a craft butcher but having seen this I wish I had got breast. No matter, next time. Thanks for a great recipe.
Scott mate - amazing and inspirational! Only thing - what's wrong with using a good old fashioned bit of butchers string to hang the thing together?! Personally I hate the idea of cooking with plastic, rubber ties and do dads. Plastic cooking stuff that touches hot food is banned from my house! ... Other wise - mate your still my hero! Cheers and thanks again Steve
I'm not so sure it would. Obviously it would still be delicious, but I think I would spend some time cutting away the deers silverskin (that stuff turns crazy tough no matter how I cook it).
Indeed, a lovely way to spruce up a lovely piece of meat. However, no need to, just get yer breast of lamb and either cut it into strips by following the ribs (this gives uneven strips though) or cut through the meat that you can in 1 inch wide strips and either use a cleaver or saw to cut through the rest i.e. the bone. Roast on gas mark 6/7, middle shelf, for 30/40 mins. If you want it for a Chinese/Asian dish (Mongolian lamb) just cover the strips in 5 spice and cook at a high temp' in the oven, uncovered, until most of the fat has rendered down and the lamb is crispy and crunchy. Cut into smaller pieces if desired. Serve as a side dish to the rest of your Chinese meal. We eat loads of lamb breast. Just bought 2 for £3.00 each.
again... I'm in bed tucked up with my mrs... she's trying to look at my meat... while I'm trying to look at this meat. that looks the business! so much so, I'm going for a breast of lamb tomorrow!
Ok, so I watch the video, go yummo, show the missus as usual, look over to the right and the "up next" is all about, breast milk, expressing breast milk, breast pumps and how to have beautiful breasts! Think I will pass on my usual glass of milk after cooking this one Scott!!!
![Felix "Unfair" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/Oswujxm2Ag0/mqdefault.jpg)
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Sadly we are all inundated with these hipster cooking shows (I'm aussie, and its so bad). We get all these people who 'think they can cook'. Yet its all media ratings. They have teams helping them cook, suggesting what to make... etc. So now all the people that watch these reality tv shows think THEY are better than the cooks. chefs and restaurants they visit. I'd go to Scott Rea's house anyday. and if he told me to visit this place., I WOULD take his word. Scott deserves alot more viewers and alot more respect than the other trash channels out there spruiking healing in a bottle. Great job Scott. Keep the real world alive
Scott, only recently come across your U-tube recipes/class and I have to recommend to everyone the Lamb Braised Breast of Lamb, exceptional. Tomorrow, Saturday, I am going to go through some more of your vids. Thanks mate, much appreciated.
I would eat everything you cook. All your food is my jam. Top marks
Super, nicely done
I finally tried this and it is a life changing delicious recipe. I am an ignorant beef grown American raising, butchering and cooking my own lamb. I have relied heavily on your content for the the latter two but I am ashamed to say before now I was grinding these breasts into hamburger. Dozens of scrumptious meals were downgraded as a result. No longer! This is now my favorite way to eat lamb.
Picked up lamb breast today, had no idea what to do with it, this video inspires plenty of ideas! Amazing creation here, thanks Scott.
Definitely want to try this. This is exciting food to me.
Very creative. Great video
Looks delicious!
Delicious!
I'm running this as a special. nice work
Definitely will be trying it this weekend !!!
On my to do list. Looks great.
About to give this recipe a try right know
I have been waiting for you to make this dish, thankyou so much for doing so. Looks absolutely delicious as usual with all your dishes Scott. I will be trying this 1 next cheers mate.
Scott Rea your the best mate!
Mouth-watering, Scott. Stunnin'
This look luscious. Thank you.
Awesome.
Very nice! Me being from an urban Canadian city, never knew about cuts other than choice. Just figured they ground everything else up. Very few old school butchers here.
I just wish there was "smell-a-vision" when you did that close-up. Great job Scott
If you keep this up, I am going to cooking school! LOL! THANKS AGAIN SCOTT!
My mum used to roll these with Paxo stuffing, then roast them, Lovely...
Love all off your vids.
And this one is nr 1 on my wishlist.
I know you`re not a chef but please get some nice plates.
Been waiting for this upload since the sneak peak on Facebook.
Lovely.
I'm a vegetarian but I. Enjoy your videos. I'm actually a vegetarian for Lent. Keep up the great work Scott
I need to buy a lamb! Or move to a place where you can ask a butcher to sell you meat. Sweden is all big business meat industry, if you don't like it you can leave.
That looks fantastically simply, which usually, and actually, means it will taste great. You are a hero for showing this to us.
You are making me hungry!!!!
Scott .. Brilliant as usual . Similar to a Sicilian I tried some time ago and that was very good .
Fantastic - I wasn't familiar with breast of lamb before but this looks amazing! Nice one Scott 👍🏻👍🏻
It was clever how during baking the broken dish repaired itself!
Hahaha, well spotted!
Scott, you are a chef level cook! Please let me know when I can over for dinner...
Best Wishes from California...
Yeas Scott but where do you get the meat bands?
Thank you for this recipe I can't wait to try this looks amazing
Nice one Scott. My old mum used to do this back in London but not your roulade bit. She wouldn't have known what it was anyway. I thought about it today and up popped your video. Unfortunately there's not much call for lamb here in Thailand but I'm off to New Zealand in a couple of weeks and i'll give this a whirl. In this PC age I hope they don't trim the fat off like they do with the lamb chops.
Yum! I love the use of those cheap meat cuts. Great work.
у вас всегда отличные видео и рецепты,желаю вам удачи и процветания.С приветом из Москвы.
hey Scott, can you do one all on butchers knots please mate. ta
Top drawer cooking Scott. You've turned a simple cut from the animal into a stunning looking dish!
Yeh, like 5000btu says below, hows about something with corned beef and cabbage!
Best wishes for now Scott.
I wish I had one cookbook specialising in these lesser cuts. This is much more satisfaction cooking than a fillet steak of monk fish tail.
Thanks for keeping it real baby , keep the videos up !!!
was it cooked after wrapping in clingfilm?
great video, did i miss the link to the butchery bands? thanks scott
I want to taste that mustard.😳
It looks different than any mustard here in the states.I bet it has so much flavor.I like your videos btw.Some dishes I would never have the heart to eat but interesting to watch.TFS💖
Cooking lamb for the first time - now I know how to do it.
I only have TWO (2) complaints: not enough mustard + GARLIC in that blender, man! Outside of that...frickin' spot on! I might have also wrapped that in bacon, but to each their own, & having made this myself, I already KNOW that this is AMAZEBALLSWICKEDGOOD.
Love breast of lamb, going to have a go of your idea - thanks for sharing. Looks SOOOO tasty!
Where do we get the meat bands? Are they reusable?
My mum used to 'buy' breasts of lamb when they were 'free to old age pensioners'... Since retiring to the country, I have been into doing more with less. This looks just great.
Oh Scott....! You've done it again....another great presentation. Question: do you bring the roulade to room temp before finishing off in the pan or straight from fridge to fryer?
+Charles Rodkoff hi Charles. I bring it up to room temperature my friend...cheers
+Charles Rodkoff hi Charles. I bring it up to room temperature my friend...cheers
made this scott top drawer mate thank you
Could you do a English version of a ( Bacon Bomb), from Aus, yummy...
I'm my head I say damn that looks so good and then Scott says it looks like child's painting haha damn Scott I can almost taste the lamb but how is that salsa looks real nice
Lay the lamb on bacon rashers a bit of stuffing on the top of the lamb breast then roll it is how my dad taught me to do it down under.
Did you post the link to the meat bands?
I don't think he has, Craig, I also want to know where to get them! ;)
i bought some neck of lamb yesterday from a craft butcher but having seen this I wish I had got breast. No matter, next time. Thanks for a great recipe.
What purpose does rolling the slow braised breast in clingfilm serve
Keep the shape I think
I usually leave the ribs and pit roast them, but next time Im trying this!
Scott mate - amazing and inspirational! Only thing - what's wrong with using a good old fashioned bit of butchers string to hang the thing together?! Personally I hate the idea of cooking with plastic, rubber ties and do dads. Plastic cooking stuff that touches hot food is banned from my house! ... Other wise - mate your still my hero! Cheers and thanks again
Steve
That stray anchovy fillet on the side of the blender was stressing me out lol
Me too lmao
i liked everything but i would prefer a nice rich gravy with it with mint
Do you have a sponsorship from Colman's? If not, you should!
My auntie farms sheep, and when the lambs go to slaughter, we get the breast because no one wants them. So we make welsh cawl with them, it's great :)
yummmmm yum!!!
and so simple even for me!?
looks lovely Scot but where's the gravy ?
I wonder if the same cut of venison done this way would be good?
I'm not so sure it would. Obviously it would still be delicious, but I think I would spend some time cutting away the deers silverskin (that stuff turns crazy tough no matter how I cook it).
lamb Sir, suits you Sir , hum sir .. cheers Hic*
Indeed, a lovely way to spruce up a lovely piece of meat. However, no need to, just get yer breast of lamb and either cut it into strips by following the ribs (this gives uneven strips though) or cut through the meat that you can in 1 inch wide strips and either use a cleaver or saw to cut through the rest i.e. the bone. Roast on gas mark 6/7, middle shelf, for 30/40 mins. If you want it for a Chinese/Asian dish (Mongolian lamb) just cover the strips in 5 spice and cook at a high temp' in the oven, uncovered, until most of the fat has rendered down and the lamb is crispy and crunchy. Cut into smaller pieces if desired. Serve as a side dish to the rest of your Chinese meal. We eat loads of lamb breast. Just bought 2 for £3.00 each.
Hello my friends and welcome back TheScottReaProject!
again... I'm in bed tucked up with my mrs... she's trying to look at my meat... while I'm trying to look at this meat. that looks the business! so much so, I'm going for a breast of lamb tomorrow!
butter on spuds
Wow..what an amazing display of thumbing your nose at your cholesterol numbers😂
serve an extra one up I will be round in a minute
It looks a bit dry
CLEAN THAT PLATE SCOTTY!!!!
(as if)
Ok, so I watch the video, go yummo, show the missus as usual, look over to the right and the "up next" is all about, breast milk, expressing breast milk, breast pumps and how to have beautiful breasts! Think I will pass on my usual glass of milk after cooking this one Scott!!!
let ya know lol
looks dry
+B1Beast No chance
+B1Beast Looks fine 2 me.
+B1Beast It doesn't look dry at all, not even close. Trying to be that guy huh?
+B1Beast I'll have yours then...
+B1Beast
You`re an idiot.
If you would take your eyes out off your ... you see the moist on the meat
Food porn! Your nieghbours must be going crazy with all the heady scents wafting out of your kitchen ...
You're cute @scott
No gravy