Forget the Oven, This is How I Make a Leg of Lamb Now

This video was created in partnership with the American Lamb Board. USDA recommends lamb reach an internal temp of 145F …


You May Also Like

About the Author: Chef Billy Parisi


  1. Chef i really appreciate the quality content you punch out every week for us. But in the last few videos you started to use a lot of cuts with "shallow depth of field" that are harsh for the eyes, specialy when using multiple cuts in a row. For the recipes, they are on point and very tasty, the ones i try to recreate.

  2. Im from an area where mutton is king. As for me I can't stand the taste of gamie mutton. So does those flavors mask the natural taste of the mutton? If so I'll try this.

Leave a Reply

Your email address will not be published. Required fields are marked *