Just about to make this. For those who want the written recipe rather than trying to follow along to the video. Ingredients 1 lamb belly Salt 1/2 tsp dried oregano 1/2 tsp chili flakes 1 lemon, zested and juiced 1 packet anchovies Olive oil 2 onions, sliced thickly 3 garlic cloves, smashed but not crushed 1 tbs capers 1 handful black olives 1 cup white wine 1 tin plum tomatoes Method Sprinkle salt, oregano, chili flakes and lemon zest over lamb flap and place anchovies over this. Roll up lamb belly and tie with string at ends and in middle. Heat olive oil in a casserole pan on high and brown the rolled belly on each side. Remove lamb from pan Add more olive oil and fry garlic and onions. Add capers, olive oil and white wine and bring to the boil. Deglaze the pan. Add tomatoes and puncture. Place lamb in the stew, put on lid and place in the oven on 170C for 2 - 2.5 hours. Remove string from lamb, slice thickly and serve with sauce.
I followed Mr.Ramsay's recipe exactly as described & it came out perfect! Literally! I NAILED IT!!! The only thing I did NOT do, was debone the lamb, I find that the bone contributes to the flavor some more. Just a personal thing. Nonetheless, thank you soooo kindly Chef Ramsay, prior to watching this video, I was a little stumped on how to go about this dish & meat.
One of my favorite things about Gordon is that he has so much money, but he's not afraid to use cheap cuts, and sees the potential in them. Also, a lot of his dishes, like this one, take into account that you don't even have to prep the whole dish before you cook it. Some can be done the night before.
@@JonathanExley That is certainly NOT the 'point' of having Michelin star restaurants!! Here Ramsey is simply showing some great home cooking recipes & techniques!
+ShadowBeast1920 Likewise, and the meat literally melted in my mouth, sooooo delicious!!!! Great dish if your hosting a get together, start early and forget about it! Hahaha!!!
I almost fell asleep haha. His voice and the way he talks is so relaxing. Gordon should record bedtime stories haha, I would buy that record for sure! :)
I am looking to buy a non-toxic but also non-sticking cooking ware, I think he is using cast iron with ceramic, am I right? If not, please can someone recommend me something...not too expensive? Big thanks!
Your'e right, its cast iron with an enamel coating. Its definitely a great pot to have. Le Creuset is the most well known brand. Youll spend a lot of money but if you take care of it well itll last you 50 years (no joke).
Sabiduría Virtuosa i have a few zwilling spirit thermolon ceramic non-stick collection pans, and like them a lot, I really wanna buy the whole set, but the cost has been holding me back. if around 500 USD for a 12 piece set isn't too much for you it might be a good option. honestly i'm not too well informed on the quality of every brand and their products, so maybe take my suggestion lightly.
This was AWESOME. I love lamb, and we never get breast of lamb anymore,..it all gets turned into dog food. BUT, I found a boneless breast of lamb at the market the other day and I have only ever gotten bone in breast (park railings).. It was cheap (wish I'd bought four) so I took it home. Found your recipe via google, your youtube...Gordon this was melt in your mouth delicious and I LOVED it. Fortunately I have leftovers. Season was awesom (althoug I cheated and used anchovy paste!). IF I can ever find another boneless breast of lamb, will make it, and buy 4 ....THANK YOU SO MUCH. It was melt in your mouth delicious.
A tip for home cookers here, do not follow him. Instead cut everything beforehand. That way you will wont be so rushed to do everything after all we wanna have fun while we cook. :D
When I was a boy, my mother would send me to the shops to buy this cut of lamb. It was a cheap mid week roast like belly pork. She would roast it on a rackso all the fat drained off, leavig behind a delightful crispy skin and moist nuggets of meat. It was always served with onion sauce. Again a classic with lamb and rabbit.
I done this recipe, took the bones out, when the meat was flat and I seasoned I then spread sage&onion stuffing all over it before I rolled it. I made the stuffing with only about 2/3 of the water recommended I also added the meat of 4 sausages. Once cooked the thirsty stuffing absorbed the juices from the lamb, tomato and wine it was well nice
Just cooking this dish in a stove top tagine.... Rosemary, thyme, onions,carrots,parsnip,tomatoes and Cinzano.... Beautiful served with cauliflower,garden peas and roasted potatoes.. Don't forget the lovely sauce! Enjoy...!
It seems there's a link for the book it comes in, I think posting the recipe would take away from sales, but someone may have transcribed it from this video, I'd google it honestly
Got the "cheap cuts" and prepared the roll yesterday. Made it and ate it just now. That stew is just awesome with the meat. I can barely sit up straight now...
Ingredients: Lamb breasts (i used 2) Salt and pepper Oregano Chili flakes Lemon zest Anchovies or i used dried apricots Oil Onion 3 garlic cloves More chili and oregano More lemon Capers Kalmata olives (i used half a jar) Bottle white wine Can tomatoes (I reduced the remaining juices and added basalmic, wasnt really sure what to do for the sauce)
Thank you, Chef. If you have issues with the anchovies or chili flakes. Don't worry, they go hand and hand. It was great. Because of your cooking, I got a Dutch Oven.
Thank you, once again. I followed your receipt to the letter and it was amazing. Everyone was blown away by the taste and the fact, that I made it from scratch. Although, I did give you the credit. I picked up the Larousse Gastronomique Encyclopedia in February (the beginning of covid) to help educate and challenge myself. I have to admit, I secretly love seeing the wow look on my friend's face and the complements. Lol. I'm truly having a lot of fun and it tastes good too.
Absolutely amazing that in this day and age it seems that butchers have magically become deficient in butchery skills. I live in Savannah GA , and after viewing this video , was interested in trying to make this dish. But alas, only disappointment followed. Not only was I unable to find this particular and apparently elusive cut of lamb; but after locating a butchery and having the butcher bring out an entire lamb carcass (an advertised local halal butcher ) , was met with "what is it would you like exactly?". Well ,imagine my surprise at having to answer such a question as I am not a butcher. Suffice to say I was able to get some lamb shanks and made them from another Gordon Ramsey recipe and they were delicious...:). My quest for the elusive lamb breast continues....i may have to travel about an hour to a butcher that might be able to supply this cut...such a shame.
I experienced the same thing as yours when i first tried this dish. All the butchers i had asked all said they didn't have lamb breast. Turn out that lamb breast is actually called lamb belly in Australia...
1:35 I know we joke about seasoning here, but I think it would've been good if the outside of the lamb was seasoned as well before it was sealed in the pan because, even though it's well flavoured/seasoned inside, it may be a tad bland on the outside. However, the sauce may already had that covered enough with the capers, olives and chillis.
I really love how the lithium goes with the aluminium in my phone. However, I would add a little more gold to it just to really bring out the flavour. The glass also has a sharp taste, but overall it's a shocking recipe.
That looks really nice. For the sake of trying to be healthy, could I use water instead of wine and I'd probably skip out the olives. Is it possible to do it in a slow cooker?
+Carl Shaw , try chicken stock instead just water,but in all honesty using water will make it no less healthier than wine. and the olives after that long cooking will have a much much better taste than the one your probably thinking of
This really inspired me to cook with lamb on a whole different level. I don't like anchovies, but I could definitely go for some braised slow cooked lamb rolled with some kind of filling mmmm
I'm anxious to try this out for myself! sounds like it goes well with couscous. But as someone who doesn't like anchovies, does anyone have an idea for a replacement? i don't particularly relate to fish, and i suppose just taking the anchovies out of the recipe could be done, but then it wouldn't really be a "stuffed" lamb breast - just "seasoned". perhaps bacon strips? or would that be too fat considering the lamb's fat?
Using anchovies in this way, they basically melt into the dish and just provide a savoury seasoning. You'd never know there was fish in it, doesn't taste fishy at all.
I've only just discovered this cut of lamb meat. I got a rolled piece for £3.50 and it fed 3 of us with some roasties and peas. could easily be sliced in to portions for 4 but it's the first time I've cooked with it and maybe sliced too thickly x
Worchestire (pretty positive I spelled that wrong) sauce has a bit of a different taste. Salted anchovies are very fishy and salty, and in my opinion I don't think the sauce would fit because of how it tastes and it's acidity. However it's always worth a try, I'm sure it will still turn out delicious :)
![I.N "HALLUCINATION" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/n5B5q1Hwt_U/mqdefault.jpg)
this format of video is a million times better than the seizure inducing one minute ones.
MOAR PLEASE.
***** LOOOOOL
***** i don't think he actually makes the food in those videos. he's most likely just narrating them
+Jason Pi But you see him preparing and cooking the food? :S
Mieowinkles Gordon is left handed. Watch those 1min videos again, the guy cooking the food is right handed.
Jason Pi what the fuck? He is a world chef for a reason
Just about to make this.
For those who want the written recipe rather than trying to follow along to the video.
Ingredients
1 lamb belly
Salt
1/2 tsp dried oregano
1/2 tsp chili flakes
1 lemon, zested and juiced
1 packet anchovies
Olive oil
2 onions, sliced thickly
3 garlic cloves, smashed but not crushed
1 tbs capers
1 handful black olives
1 cup white wine
1 tin plum tomatoes
Method
Sprinkle salt, oregano, chili flakes and lemon zest over lamb flap and place anchovies over this.
Roll up lamb belly and tie with string at ends and in middle.
Heat olive oil in a casserole pan on high and brown the rolled belly on each side. Remove lamb from pan
Add more olive oil and fry garlic and onions. Add capers, olive oil and white wine and bring to the boil. Deglaze the pan.
Add tomatoes and puncture.
Place lamb in the stew, put on lid and place in the oven on 170C for 2 - 2.5 hours.
Remove string from lamb, slice thickly and serve with sauce.
thx
3:31 "And forget about it"
Forever
Not funny
@@dicksuckersunite8672 is a example of that doesnt understand joke's
이우진
Yeah right
이우진
And this post has sOOOO manu people who agree
I followed Mr.Ramsay's recipe exactly as described & it came out perfect! Literally! I NAILED IT!!! The only thing I did NOT do, was debone the lamb, I find that the bone contributes to the flavor some more. Just a personal thing. Nonetheless, thank you soooo kindly Chef Ramsay, prior to watching this video, I was a little stumped on how to go about this dish & meat.
What a wonderful anecdote and I mean that. That really is great.
How in the hell can you roll the lamb up if it has bones?
I guess you could debone it then wrap the meat around the bone once it has all the ingredients on it. Would make it harder to slice though.
More fiyah what did you serve it with?
Fritz how did It come out perfect when you forgot about it
We need more recipes on RUclips like this - simple ingredients, technical tips, and convenient.
One of my favorite things about Gordon is that he has so much money, but he's not afraid to use cheap cuts, and sees the potential in them. Also, a lot of his dishes, like this one, take into account that you don't even have to prep the whole dish before you cook it. Some can be done the night before.
It's the whole point of running a business and being a chef. Profit margins, and making great food out of cheap ingredients.
@@JonathanExley
That is certainly NOT the 'point' of having Michelin star restaurants!!
Here Ramsey is simply showing some great home cooking recipes & techniques!
I did exactly what Gordon said and forgot about it, when I came to my house was on fire.
+ShadowBeast1920 Likewise, and the meat literally melted in my mouth, sooooo delicious!!!! Great dish if your hosting a get together, start early and forget about it! Hahaha!!!
Lmao
You are suppose to take it out within 2h ;) and forget about it during those 2h
Gordon once told me to let the knife do the work so I did. There was no dinner on the table that night.
no wife in the house either; eh?:D
I almost fell asleep haha. His voice and the way he talks is so relaxing. Gordon should record bedtime stories haha, I would buy that record for sure! :)
Until he starts screaming "IT'S RAW"!!!
+Kyle Sekenski he should make a book called RAW
My Delusion the fuck?
FUCK OFF YOU DONKEY!!!!!!!
So gay! 🙄
I cooked twice this lamb and thus is the best of the best dinner ever, meat melts and flavor is like to die for. Thank you Gordon.
Chef Ramsay is awesome. The passion he shows cooking is infectious. He truly is my favorite chef.
And Im here eating Ramen noodles
Woah, calm down Gordon Ramsay.
Saleem Frazer who has time for that
@@jolantainese2 You gotta be the busiest person in the world to not have time for that
How can you eat that filth?
I am looking to buy a non-toxic but also non-sticking cooking ware, I think he is using cast iron with ceramic, am I right? If not, please can someone recommend me something...not too expensive? Big thanks!
try "stone dine" look it up on youtube
Your'e right, its cast iron with an enamel coating. Its definitely a great pot to have. Le Creuset is the most well known brand. Youll spend a lot of money but if you take care of it well itll last you 50 years (no joke).
Sabiduría Virtuosa i have a few zwilling spirit thermolon ceramic non-stick collection pans, and like them a lot, I really wanna buy the whole set, but the cost has been holding me back. if around 500 USD for a 12 piece set isn't too much for you it might be a good option. honestly i'm not too well informed on the quality of every brand and their products, so maybe take my suggestion lightly.
Sabiduría Virtuosa alluminiumoxide ones are supposed to be good nonstick
Sabiduría Virtuosa It's basically a dutch oven worth the investment. Fuck the new age garbage some good cast iron and a dutch oven are all you need.
This was AWESOME. I love lamb, and we never get breast of lamb anymore,..it all gets turned into dog food. BUT, I found a boneless breast of lamb at the market the other day and I have only ever gotten bone in breast (park railings).. It was cheap (wish I'd bought four) so I took it home. Found your recipe via google, your youtube...Gordon this was melt in your mouth delicious and I LOVED it. Fortunately I have leftovers. Season was awesom (althoug I cheated and used anchovy paste!). IF I can ever find another boneless breast of lamb, will make it, and buy 4 ....THANK YOU SO MUCH. It was melt in your mouth delicious.
Where is lamb sauce?
in hell.
In Hell'S KITCHEN?
Vitor Murano 😂😂😂😂😂😂😂
its more like;"wheeeres the Lamb SAAAAUUUUCEE"??!!
WHEEERE ISSS THE LAMB SAUCE!!
anybody know the title of background music that start @3:33 ?
A tip for home cookers here, do not follow him. Instead cut everything beforehand. That way you will wont be so rushed to do everything after all we wanna have fun while we cook. :D
YES YES YES THE MAN HIMSELF
Jungleman FAP FAP FAP FOOD FAP FAP
+Jungleman Here We Stand
Mr Gordon Remsey you are the only person who open my eyes to the journey of cooking
My mouth waters every time I see one of his cooking videos no matter when or where I am
Looks amazing!!!
Looks great, unfortunately lamb in Canada is the most expensive meat you can buy. By far
eric pike cheapest one in australia mate 😂
It is not the cheapest one in Australia. Stop lying.
Tom tonka But it is definitely cheap.
Tom tonka it is cheap at least here in sydney kingsgrove
is definitely not the cheapest. Chicken, most beef cuts,most fish ,pork, bacon all cheaper.
Once I watch one gordon ramsey video I cant stop i think this is my 30th video in a row
When I was a boy, my mother would send me to the shops to buy this cut of lamb.
It was a cheap mid week roast like belly pork. She would roast it on a rackso all the fat drained off, leavig behind a delightful crispy skin and moist nuggets of meat. It was always served with onion sauce. Again a classic with lamb and rabbit.
I done this recipe, took the bones out, when the meat was flat and I seasoned I then spread sage&onion stuffing all over it before I rolled it. I made the stuffing with only about 2/3 of the water recommended I also added the meat of 4 sausages. Once cooked the thirsty stuffing absorbed the juices from the lamb, tomato and wine it was well nice
If you love it so much why don't you marry it?
Well played
Jason Lee EXCELSIOR!!!!
Narom Ngin that sounds childish.
*Mary had a little lamb*
Narom Ngin u must be bored at the party
Just cooking this dish in a stove top tagine....
Rosemary, thyme, onions,carrots,parsnip,tomatoes and Cinzano....
Beautiful served with cauliflower,garden peas and roasted potatoes..
Don't forget the lovely sauce!
Enjoy...!
Where can we find the written version of the recipes?
It seems there's a link for the book it comes in, I think posting the recipe would take away from sales, but someone may have transcribed it from this video, I'd google it honestly
Got the "cheap cuts" and prepared the roll yesterday. Made it and ate it just now. That stew is just awesome with the meat. I can barely sit up straight now...
0:02 what is "robust"?
It means to have a big pair of tits, just as he indicates.
it means you don't take damage from robots
Strong flavour
you are on the internet, look it the fuck up
Jeremy Pooran well who pissed in your cereal today?
Ramsay is so in love with him self, but hell I would be too if I was him
Absolutely amazing!
Thanks Chef.
I'm doing this one, this weekend.
Can't wait.
gordon ramsay's dishes has a lot of secret
yeah one of the dishes knows where the lamb sauce is
It doesn't just look amazing, it tastes like slice of heaven.
3:32 I really wouldn’t recommend doing that. Peace ✌🏻
Ingredients:
Lamb breasts (i used 2)
Salt and pepper
Oregano
Chili flakes
Lemon zest
Anchovies or i used dried apricots
Oil
Onion
3 garlic cloves
More chili and oregano
More lemon
Capers
Kalmata olives (i used half a jar)
Bottle white wine
Can tomatoes
(I reduced the remaining juices and added basalmic, wasnt really sure what to do for the sauce)
*about 2 lemons worth the first time, 1 the second
Finally the real Gordon Ramsay is cooking instead of narrating.
haloShAdOwSnIpE Why do people give a shit about that?
***** Because if he isn't cooking it, it means he isn't eating it.
Thank you, Chef. If you have issues with the anchovies or chili flakes. Don't worry, they go hand and hand. It was great. Because of your cooking, I got a Dutch Oven.
Can't. Stop. Drooling.
3:31 i forgot about it, and now my house is up on flames
One of my favourite meals growing up.
Thank you, once again. I followed your receipt to the letter and it was amazing. Everyone was blown away by the taste and the fact, that I made it from scratch. Although, I did give you the credit.
I picked up the Larousse Gastronomique Encyclopedia in February (the beginning of covid) to help educate and challenge myself. I have to admit, I secretly love seeing the wow look on my friend's face and the complements. Lol. I'm truly having a lot of fun and it tastes good too.
Hi Mr Ramsay... I love your videos..I always watch your show..Gdluck and God Bless ..
Take care .
From the beautiful country Philippines hehe ..
I love being in the 301 club
More like pen15 club
MrRyuTko Old school. I like it.
More like the cunt09 club.
MrRyuTko 1337 is still alive it seems
His love for food is amazing
I wish Gordon would mention with what we can substitute alcoholic ingredients
Any recommendations for this recipe?
Bismillah red and white wine vinegar
@@adam-nq3qv I know 😂
But it makes it really strong
Does anyone know the name of the music that starts at 3:30? Pleaseanyone I've been trying to find it out for ages
made this two weeks ago, SO GOOD. The taste reminded me of Greek lamb shanks
2:42 literally eating those right now
Did you put one in your butt?
Basically what you are doing is making the cheap cut of meat expensive, thank you, love all your recipes.
That smoke coming out when he took that meat off the pan makes me wanna dive inside my screen and have a bite
Absolutely amazing that in this day and age it seems that butchers have magically become deficient in butchery skills. I live in Savannah GA , and after viewing this video , was interested in trying to make this dish. But alas, only disappointment followed. Not only was I unable to find this particular and apparently elusive cut of lamb; but after locating a butchery and having the butcher bring out an entire lamb carcass (an advertised local halal butcher ) , was met with "what is it would you like exactly?". Well ,imagine my surprise at having to answer such a question as I am not a butcher. Suffice to say I was able to get some lamb shanks and made them from another Gordon Ramsey recipe and they were delicious...:). My quest for the elusive lamb breast continues....i may have to travel about an hour to a butcher that might be able to supply this cut...such a shame.
I experienced the same thing as yours when i first tried this dish. All the butchers i had asked all said they didn't have lamb breast. Turn out that lamb breast is actually called lamb belly in Australia...
The tunes in this make me enjoy these tunes so much more?
Love this one Chef! Tough cuts of meat turned to delicious, dare I say it, "rustic" elevated fare.
Looks amazing! I think I would forgo the anchovies though. I think very few people would like them.
Use bacon instead.
anchovies are delicious.
1:35 I know we joke about seasoning here, but I think it would've been good if the outside of the lamb was seasoned as well before it was sealed in the pan because, even though it's well flavoured/seasoned inside, it may be a tad bland on the outside. However, the sauce may already had that covered enough with the capers, olives and chillis.
You said The lamb looks incredible.. man you're incredible blessed with amazing cooking hands that any person would want God bless
You just made me want to eat my phone :P
Ikr
I really love how the lithium goes with the aluminium in my phone. However, I would add a little more gold to it just to really bring out the flavour. The glass also has a sharp taste, but overall it's a shocking recipe.
God bless Man and family!🇫🇮🇧🇷
FINALLY a video where gordon cooks himself.
That looks really nice. For the sake of trying to be healthy, could I use water instead of wine and I'd probably skip out the olives. Is it possible to do it in a slow cooker?
+Carl Shaw , try chicken stock instead just water,but in all honesty using water will make it no less healthier than wine. and the olives after that long cooking will have a much much better taste than the one your probably thinking of
+ad apt and btw Italians live so long due to the amount of olives in their cooking
Yeah for real olives and olive oil are so good for you don't skip out on it would be my adviceeeeee
Everything this guy cooks looks so delicious!
I love lamb and that looks amazing! I’ve never cooked lamb but luckily I know a fantastic Greek restaurant Guido’s in Daphne, AL.
hey Gordon I really like all your TV shows, you're number one ... greetings from Spain :)
Best chef in the world! Guy is a legend and inspiration. 👍
Classic use of Olives, Onions, and Anchovies! Can't wait to try this!
I used to work at a country club, when we carved prime rib or ham we always used a bread knife, they are a multipurpose tool.
man I drooled all over my laptop watching this vid. I could almost taste the lamb
Gordon, When you said the temp of the oven as 170, what did you mean F or C ?
F
DONT LISTEN TO THAT GUY. you can't even cook pasta at 170f. 170 degrees Celsius.
+CAguest There is only one country in the world who use F and its not Ramsay's
Always remember...when Gordon Ramsay gives you a temperature it’s always C(-elsius )
No wine in the house so used a glass of gin, stock, and some pickled blackberries in their liquor. Scrumptious
This really inspired me to cook with lamb on a whole different level. I don't like anchovies, but I could definitely go for some braised slow cooked lamb rolled with some kind of filling mmmm
Use the anchovies, you'll not be able to identify the flavour at the end and it adds a wonderful savoury note.
Incredibull
I'm anxious to try this out for myself! sounds like it goes well with couscous.
But as someone who doesn't like anchovies, does anyone have an idea for a replacement?
i don't particularly relate to fish, and i suppose just taking the anchovies out of the recipe could be done,
but then it wouldn't really be a "stuffed" lamb breast - just "seasoned".
perhaps bacon strips? or would that be too fat considering the lamb's fat?
Bacon works well aswell thin pieces of roast beef cooked
Using anchovies in this way, they basically melt into the dish and just provide a savoury seasoning. You'd never know there was fish in it, doesn't taste fishy at all.
I've only just discovered this cut of lamb meat. I got a rolled piece for £3.50 and it fed 3 of us with some roasties and peas. could easily be sliced in to portions for 4 but it's the first time I've cooked with it and maybe sliced too thickly x
You're an inspiration, Chef. Thank you.
aight everyones talkin bout the camera work, and the food
but what i wanna know is what the hell is this soundtrack 'cause it's lowkey bumpin dude
ur rite m8 lmao
ily
yea broseph
ily 2 babe
Besides the cooking there's also really good background music 0:25 to 1:40 :).
I've often wodered what kind of salt do you use?? Is it kosher or some other kind??
My mouth is watering. What would you serve with this as a side dish?
OMg cannot wait to try this. not sure where to get Lamb breast though, but totally want to try it!
he makes it look so easy
We are definitely going to try this
Just had this for dinner. It was amazing xx
everything Ramsay cooks is art @@
If I could cook like that at home probably I would own a world class restaurant!!!
Hi gordon, should i use chardonay or sauvignon blanc for the white wine
Yum!
You are bloody amazing Gordon!
Being wife ,daughters n son of one of top chefs ufff ,i can't imagine ,special recipe everyday haha
could somebody tell me if i could use worstechire sauce instead of anchovies? its not that easy to find them in my country
Worchestire (pretty positive I spelled that wrong) sauce has a bit of a different taste. Salted anchovies are very fishy and salty, and in my opinion I don't think the sauce would fit because of how it tastes and it's acidity. However it's always worth a try, I'm sure it will still turn out delicious :)
That music remind anyone else of final fantasy
Just amazing. I smiled the whole time
Best chef ever, thanks gordon ramsay!
Sir...First thought came in my mind is.....u r God of the Food.....!!!!
3:15 illuminati confirmed
I love watching your videos but I hate it at the same time cause I always begin to feel bloody hungry even though I have only just eaten.
It looks so nice and easy to do.
How is the best chef in the world doing?
"In the oven 170 for 2 and a half Hours, and forget about it."
seems legit.
I love cheap cuts of meat that melt in your mouth. So much flavor.
Thanks, Gordon, I'll be trying this in 3 nights. Bon apatite.