00:00:04beautiful look at this lovely shoulder
00:00:07bland lovely leg of lamb look at the
00:00:09shoulders around used to be really good
00:00:11value since I did a program on the price
00:00:14seems to rocketed up because everyone
00:00:15wants them supply and demand I guess
00:00:18that’s what it’s all about so leg back
00:00:20leg shoulder front leg so two beautiful
00:00:26cuts this little baby you can roast hard
00:00:29and fast for about an hour and 20
00:00:30minutes and have it blushing inside or
00:00:33you know slightly slightly pink or you
00:00:35can do it for three hours and just have
00:00:37it sort of falling apart
00:00:38this little mama wants to be slow-cooked
00:00:40no matter what so this is fellas on a
00:00:42lot of work a lot of eating in his life
00:00:44so this is tough
00:00:46seen you in meat right which there’s
00:00:48nothing bad with that you just got slow
00:00:50cook it four and a half hours
00:00:51so all those sinews melt and it becomes
00:00:53sticky and delicious and pull apart and
00:00:55delicious
00:00:55so I want to show you a little marinade
00:00:59first the world of spices is a beautiful
00:01:02beautiful thing spices were a form of
00:01:05money a cash and spices represented
00:01:08countries countries far far away so
00:01:10imagine being an old squander in England
00:01:12three hundred years ago Ryan he got
00:01:15turnips and cabbage you know you know
00:01:18over place you know there’s a very much
00:01:20an English sort of flavorings and then
00:01:23the boats turn up and this gear look at
00:01:25it look at the colors right now they’re
00:01:27right
00:01:28all these shapes always so imagine
00:01:30smelling cumin for the first time you
00:01:33know I mean like phenomenal cloves what
00:01:35on earth is that so we’ve got cloves
00:01:37going in there about five or six you’ve
00:01:40got about a teep teaspoon of cumin a
00:01:43little pinch of saffron still one of the
00:01:46most expensive things in the world by
00:01:48weight because it’s the stamen which is
00:01:53the reproductive part of the crocus
00:01:56right and actually but you’ve only got
00:01:59two of those in each crocus so some very
00:02:02patient person has to remove these you
00:02:05know I mean a lot comes from Spain now
00:02:07and you know
00:02:08nowadays China and India but
00:02:10historically at my local town seven
00:02:12miles down the road is called saffron
00:02:13walden because it was all planted with
00:02:14crocus fields right so we only need
00:02:16about half as much of that and of course
00:02:18you’ll get that kind of that sweetness
00:02:22toriana seeds almost like kind of savory
00:02:25tea spicy ginger fragrance you got mace
00:02:30here which is the outer is that I wish I
00:02:34could show you them I’m going is that
00:02:35it’s like a almost it’s from the outer
00:02:38casing of a nutmeg so it’s the bit
00:02:40between the shell and there nutmeg
00:02:41incredible is this a girl Visalli of it
00:02:44yeah it’s kind of a guy masala yeah
00:02:46garam masala is like oh he can buy
00:02:47already made but it’s nice to do it
00:02:50yourself cheap to Murray but you know
00:02:52like many things like Chinese 5 or 7
00:02:54spice you know you get different
00:02:55selections of stuff but you know this
00:02:58stuff you guys should have in your
00:02:59larders you can buy it once every year
00:03:03you know just gets all the leftover
00:03:06jamjars you’ve got you know the spices
00:03:08what a you know buy better chicken by
00:03:10bitter card you know boy an old life no
00:03:12no just you know just a bit of butter
00:03:14and a pinch of cumin nice
00:03:16you know the experiment try things
00:03:17generally what a lovely celebration of
00:03:20food and also spices I mean like I’m
00:03:22gonna cut a long story short if you use
00:03:24spices and herbs and you’re cooking
00:03:26right you will be healthier for stop
00:03:29right because herbs and spices have such
00:03:32an incredible medicinal effect you know
00:03:34settling your stomach good diuretic
00:03:36cleanses your liver good for skin
00:03:38antioxidants you know fins your blood
00:03:42x-y-z right not only that it gives
00:03:44wonderful flavor to your cooking so you
00:03:46don’t have to use as much salt although
00:03:48you should season you don’t have to use
00:03:49as much because you’ve got this lovely
00:03:51flavor here so so knowing people
00:03:54to masala on hand somebody coming over
00:03:59for dinner and the night that was just
00:04:00so cute oh it was a bit of a last minute
00:04:02yeah they want a nice marinade
00:04:04yeah and they use gamma the garam masala
00:04:05fine you know you can get very space rub
00:04:08it on there banging in the oven but I
00:04:10don’t really see this is a Monday at
00:04:11Friday
00:04:11what Monday Thursday dinner you know I
00:04:14mean this is sort of like an event you
00:04:15know so yeah there’s a big lump of meat
00:04:17cost a couple of quid bit of love you
00:04:19know and if I went yapping you know
00:04:21talking about all this you know this is
00:04:23a two minute job honestly nice bit of
00:04:28pepper and salt as well you know cup of
00:04:31tea spoon seasoning so I’m going to put
00:04:40this into a pan now shaky-shaky woowoo
00:04:43no olive oil little no no we’re just
00:04:45toasting it bring it back to like you
00:04:46could have done it before I banged it up
00:04:47or after actually before from abettor
00:04:50because it makes it easier to crack
00:04:51everything up so there’s my spices guys
00:04:54and you know what experiment try if
00:05:00you’ve got the seasoning there if you
00:05:02know if you know if your subtle and your
00:05:05approach you know you know you’ll be
00:05:09alright
”