This video was created in partnership with the American Lamb Board. USDA recommends lamb reach an internal temp of 145F …
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Forget the Oven, This is How I Make a Leg of Lamb Now
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Chef, pretty sure this is my new leg of lamb recipe. Papoo would be proud, my Uncle Hal too.
This looks to me like the greatest way to make a leg of lamb – WOW!
Looks delicious, but I would never recommend cooking with a Cab, just too high in tannins. Much better off using a lower tannin wine.
My family says I put both feet in this! Didn’t do the rice yet. Excellent recipe😊
too much effort u got a long way to go does not look that good learn from the pro iam dissapointed in your effort
You made me sooo hungry OMG I am so glad I just finished my Leg of lamb Flavor Flavor Flavor I could almost taste it. Thank you for this recipe and the rice recipe 😊❤❤
Thank you so much
I can't wait to make this one. Bravo!
could the herb/olive oil mixture be used as a marinade and then grill the meat, say if doing kabobs?
Unbelievable. I could actually make this. Great vid, as always
Is it safe to use this type of net? I've noticed it's partially rubber.
You also can grill slowly
… how to ruin a leg of lamb! … did the butcher bone it with his eyes shut? … if you must bone the leg, it should be tunnel boned and the cavity stuffed with a parsley and thyme stuffing …
Worst lamb recipe I HAVE EVER MADE and I’ve been making them off and on for the better part of 40 years. No flavor whatsoever, which was really disappointing given all the prep that went into this.
Chef Billy – stick to boiling eggs. Even though they have gone up in price, they are not nearly as expensive as a leg of lamb.
The production of this video is so good and I guess it has to be as this recipe is insanely delicious. I never thought lamb could be elevated to this level. Pleasant to watch though I’ll have to be satisfied eating with eyes 👀 for the time being
So this ended up being one of the best pieces of meat I’ve ever cooked. Period. Everyone loved it. The only change I made was oven temp. I boosted it to 400 instead of 500 since it was directly under the heating element. This still gave it a nice sear but didn’t over do it.
I JUST made this for Easter, we are eating it NOW. Bravo Chef, Bravo!!!!
Needs to rest for at LEAST half hour!!
THis sounds superior to the oven, yes… But I cannot legally own a smoker at my current residence lol sooo unfortunately I am stuck in the oven. But when I do move to a place that allows a smoker, I will def try this out! Thanks for posting! Liked and subscribed!
If I’m doing this in the oven, should I take it out when cranking to 500°? It’ll be right under the heating element. I guess I’m worried about it getting too dark/burning. Looking forward to trying this!
Thank you! How many pounds was the lamb and about how long did the cooking take in total?
Stupid question- why set the drippings in the freezer before returning to sauce ?
Beautiful… simply amazing!
I have a rotisserie rod accessory in my parents oven, brainstorming some Greek Easter ideas for the fam. Love the method!! Cheers!
Looks delicious! Any thoughts on how long a 6 lb leg of lamb would need to cook this way?
The flavors were excellent. After baking and searing, when I removed the netting (great tip by the way to reuse that) mine unrolled. Something told me to cover it when I put it in the fridge but I checked and sure enough, you did not. Well I guess my big old refrigerator was no match for your nice little drawer with perfect humidity. Mine got dried out some around the edges and I think thats what kept it from sticking together in a roll. Oh it sill looks like its in a roll. But I have to hold it together when I slice. But like I said, flavors are great. Maybe for those without your fancy drawer fridge, the roast should be covered while it sits.
Just discovered your channel. Love your style and the elegant way you present your dishes. Thank you.
I got this lamb in the oven right now, and in 10 mins this house smells amazing already! Ur channel is so great!
Great video, I eat lamb weekly here in New Zealand, hard to beat on the bone though. Great recipe
… how do Americans manage to ruin good food so easily … keep it on the bone …
Video has Ingredients for this recipe. Will dry this soon! Thanks
I don’t have a smoker but I like the recipe, can I just cook it in the oven with the same temps ? what do you suggest ?
Cooking meat wrapped in elastic is safe ?
Wouldn’t tying with cotton twine be more safe ?
I have never prepared lamb. This is going to be my first recipe and it is going to be fabulous with your instructions.
Not many people have a smoker so unfortunately it's for the select few
Except for the smoking part the rest is great as some of us have no smoking luxury.
Interesting. I usually bake it
Can you do this in the oven?
No mint jelly? 🙂
I'm a sous chef in Las Vegas. Chef Billy has better fundamentals than most all celebrate chefs on t.v.
Hey Billy, did I notice you wearing a “I am second” bracelet on your old videos?
Amazing. Thank you 👍