00:00:07beautiful color as far as marinades are
00:00:09concerned in general you know regular
00:00:11man this is obviously Locker back as a
00:00:14rub at the moment if I put yoga in it so
00:00:16it’s a form of marinade but you know my
00:00:18classic marinade is basically any herb
00:00:20smashed up in a flavor shaker or pestle
00:00:22and mortar or just bang it with your
00:00:24hands or tear it up or finely chop it if
00:00:26you have to pepper smashed up garlic and
00:00:29just enough oil to coat whatever it is
00:00:31you’re cooking you know don’t be sort of
00:00:33like sucked in to do a lot of chefs just
00:00:36put gallons of oil in there and what
00:00:38happens is you get flavored oil but it’s
00:00:39not as strong as it with minimal oil
00:00:41also you get a lot of meat sitting in a
00:00:43sea of oil you know the oils just there
00:00:46to transmit the flavor keep the yogurt
00:00:47very much like the lamb
00:00:50I just want just enough and then you
00:00:56know with like steaks and chops
00:00:58I don’t season it so with a big ol lump
00:01:01of meat like that I actually do seasoned
00:01:02it against the rule then I find it’s a
00:01:06good thing for me you know I can’t go
00:01:09this far without incorporating an
00:01:11element of lemon juice which is good in
00:01:15at your fat we’ve almost made like a
00:01:19coronation chicken dressing here but
00:01:22with your pins to the mayonnaise put
00:01:24that over leftover turkey chicken
00:01:26pheasant mo whatever you know put that
00:01:29around you potatoes and yeah that would
00:01:32be mega um so I’m going to mix it up and
00:01:36then on this this lamb here you know you
00:01:40don’t have to do anything but what I
00:01:41quite like to do is just pull off that
00:01:43little bits of the skin okay lamb skin
00:01:49is the fattiest skin of all of the meats
00:01:53some people just don’t like it it’s from
00:01:58a lamb which is you know obviously under
00:02:00a year old so it’s not strong or
00:02:02anything after one year from 1 to 2 the
00:02:06lamb instead of being called lamb is
00:02:09called Hoggett
00:02:12not very common at all because people
00:02:14just won’t land and then after two years
00:02:16it’s called mutton and nothing can be
00:02:19many many years old not a lot of people
00:02:22use mutton but obviously that the flavor
00:02:25intensifies you know if you use that
00:02:27flavor intelligently
00:02:28it’s like with bold flavors bold spices
00:02:31or slow cook it with you know um you
00:02:34know sort of coq au van style flavors
00:02:38big bold you know you can make mutton
00:02:41heavenly you know you can make mutton
00:02:43style Bala raises and I put down some
00:02:46pappardelle II you know really can so
00:02:49you know ask for some money these are
00:02:51stuff with it you know experiment don’t
00:02:53be boring life’s too short right then
00:02:56you see that as soon as a bit of
00:02:57moisture goes into that can you see that
00:02:59it’s gone yellower since up at the oven
00:03:01because it’s softened up that saffron
00:03:03and like you can see the flavor and the
00:03:05color leaching out of it so I want to
00:03:07pour that over there now you could use
00:03:10this form of marinade on just about
00:03:13anything if you did this on a chicken oh
00:03:15my lord
00:03:16gain other meats it’s a generic
00:03:20wonderful exciting homemade garam masala
00:03:23yogurt dressing and what you got to do
00:03:29now is stick my knife in all over oh
00:03:32yeah just a bit what we’re we’re going
00:03:36to we’re going to slow cook this so if I
00:03:38was roasting it fast and I was stabbing
00:03:39another this that would be not sensible
00:03:41because you’ll lose moisture but any
00:03:44moisture that we lose from this slow
00:03:45cooking we end up basting back over it
00:03:47again anyway
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