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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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 👍
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.
All I can say is WOW
scratching my head about lemony rice and no lemon used….. lol…. played back and still sounded like lemon, is this a take on a lebanese rice dish?
Good timing, easy and delicious. ❤🙂
I am watching this as my mouth is watering. Looks terrific and will definitely try it.
cool shot at 6:50
Thank you so much for sharing this video and it looks so delicious 😋 and I can just taste it!
Dang! At what temperature does a meat thermometer go from wired to wireless? 😀
This recipe is no good for me I don’t have a smoker!!
looks amazing on video !
it could taste like crap though for all we know.
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.
As soon as I finish making lunch on the weekends, I end up starting dinner immediately. Ha ha… my sons love it
I know what I'm doing this weekend.
2nd comment
0:05 even your knive go hard into that meat