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javierromero

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[Music]

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here we have one of the

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good delicacies of any day of the year, a

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roast lamb aranda style with

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some wings of lettuce, tomato and onion

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that you couldn't ask for more.

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I hope you enjoy it. Give me your

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like. Make comments.

00:00:22

you represent other friends that you

00:00:24

subscribe to the channel hey we are here to

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be seen

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[Music]

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a little salt in the background

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because the past things cannot be

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we understand it not

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perfect

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and now let's

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put it in half

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as they are small potatoes

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and they go to be in the oven for a long time, we do

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n't want

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potatoes that stay there and

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disappear, you understand where I'm going

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and if we put some thin potatoes,

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spoiling three hours in Oslo

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calmly because of the potato would end up

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disappearing in this way,

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you'll see what delicious things my eyes are.

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Thinking about her, my goodness, how are we

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going to put it,

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how are we going to put it if there is leftover

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and now I could put more potatoes but

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for the people we are going to be there it is

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more than enough because if not we are going to

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eat a lot of potatoes and little lamb

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the noise of the Here,

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a little salt on top is good for us

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[Music]

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and now we start to place the lamb. I have

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separated the leg

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because the whole slice was not going to

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fit well, so this is the

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part that is going to go

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inside. Let's put it in. So this is

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the part on the inside of the oven, we are going to

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put it like this. Now we have to

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place the lamb,

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the lamb, we have to place it with

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the inside part, let's say facing up,

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this here is perfect and as you can see, this

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lamb does not have a single bite. Do

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you remember that when you go to the butcher shop,

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tell them less bites or they tell you that the

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caress

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of the bites is for you. No,

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the more cuts you make, the more wounds

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there are and the more blood, the more it played loose,

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so we want the meat of the

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lamb to be juiced and then it is That's

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why I use these two large ones without and

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I wish it could be the whole lamb without

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a single cut but no no I can't

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do it

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right now we don't put absolutely

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any salt we don't put any water

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or anything

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good if I'm going to put any I'm going to

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add a little more water, but it's

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for the potatoes, it's not for the return,

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not for the potatoes to

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be dry.

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I've washed the lamb and as you can see, it

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has a little bit of water that drips and

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such, but it's with This water and so on and

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the potato has to cook

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perfectly clearly if we leave it dry

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dry dry it will stick to

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the tray and that's why I have set the oven to 150

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degrees this is a lamb

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and I estimate that it will be in 3

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three hours three and a half hours I'm not

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going to do it very slowly, very slow or

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fast, of course, the slower the roast,

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the better, but since it's a dairy lamb,

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I don't want it either, the

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meat is going to be very tender, I'm not

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worried. So I think that in three

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hours in three hours before hours and

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a half the first blow will go very well at

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150 degrees and I insist with

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the inside of the lamb facing

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up

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and we have nothing I

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put it like this and how long

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for now 60 minutes and at 60

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minutes I would almost tell you that I am going to

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put it up to 90 but we are going to go, we are going to

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see how the

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lamb reacts because it is always better to

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give ourselves a little margin to be able to

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correct if the meat is

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excessively tender and it's done sooner than

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expected, that could happen

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[Music]

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the warmth comes out of here, how delicious,

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oh, how delicious, the warmth, hey, look,

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look, what looks better seeing this is,

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I'm going to take this out

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and

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let's put it in. Let's see, I still

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have the tray and

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having the linkage this because

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I have it here

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on top of the grill

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well let's see about this we have to

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turn it over but first

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before we forget

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we have to season it because remember that

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to date we have not added salt

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so now to the girl

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so we are going to be salt

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because obviously this

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already the meat has to take a

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little bit of seasoning because if we add the

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salt when the meat is already cooked

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well it's not

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funny at all hey

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look

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look how he nails it

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and the with a fork in the meat of the neck,

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which they say is tough, well, what I mean

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by this is

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that this meat is already becoming this meat is

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already becoming tender with

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the time we have put

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the meat at a low temperature and what we have

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done is soften it It's worth it and what

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we have to do now is cook

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and this is

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the return

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and the potatoes are covered

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now

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because if we don't cover the potatoes they are

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going to be too much for us because

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you are going to see stay here stay here

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bad order

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something something we have won

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like this I quite believe

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that now we have to say this

00:07:10

because all this is the skin that will then

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be subscribed, look at the change in

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how it is now and you will see how it is

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then

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well first step little white wine

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and a glass of

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white wine let's give it joy

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and at the moment I'm not going to put water in it

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because it speaks to the white bean that

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we have put in it, it has more than

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enough water and if it remains to add salt

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[Music]

00:07:48

perfect and now I'll talk another time

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that I'm going to put it another hour at 150

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degrees We've already been in the other position for an hour and a half

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and for a little while now we're going

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to have two and a half hours at

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150 degrees and then we're going to put a

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good cane into it.

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You see how it goes, you see, it is

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slowly being adored and now what I am going to do

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is increase the heat from 150 to 180

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degrees and I am going to give it 15 minutes, I

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said 15. In these 15 minutes the

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lamb is going to start to cook. in the

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crispy skin and we will only have

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one step left, which is what you are going to see

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here

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[Music]

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what does this look like this is

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wonderful look look

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inside I am going to raise

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the temperature to 200 20 degrees and you will say why

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Now we raise the temperature so much,

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well now because I want this

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skin that is already beginning to be crispy to

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stay super crispy, look little by

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little at how it turns out and for that, what do

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we have to do, we take

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lard as is and

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rub the surface. of the lamb

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so well we face the surface and

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a capita is left. The heat of the

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lamb makes it melt. The

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fat is the butter and we are

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left here with a capita of

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melted butter. You will see the effect it

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has. I want to take this. so

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because if this is not going to stay

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there is a bit of a chucho river

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well

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this capita of maintain that we see now

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is definitive you see what

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more important effect this is going to make now our

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skin stay super voorhees

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excitement and everything because The thing is that this

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lamb will then be here,

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come, I

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take it carefully, we

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put it in the tray here and there

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to the bottom, it clicks

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and now

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for now, 10, here I am controlling, I am

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controlling little by little, I see that it is

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improving excessively. well we have to separate that

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I see that it is missing a little bit I give it a

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little more this this point always

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has to be at our

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discretion because because we are the ones who

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are seeing the

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reaction to lamb okay let's

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leave it until it reaches its point and I

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I'm thinking I'm going to enjoy it

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[Music]

00:11:14

there there was no sea what we're going to

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go through come 2 10 let's

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see I

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turn off the oven

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and we take them out to see let's see javier let's see what

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work let's see what work you have here

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look look how wonderful Consider how much

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this broth has been added, I have no proof,

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remember a little bit of water at the beginning

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and a little bit of white wine without further ado,

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that is what we have put in, let's see

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that by bringing the micro closer,

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as it cools,

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the skin becomes crispier. If we let it rest for

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three minutes and put it on the table, I

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think it is perfect, and obviously

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what we have to do now is cut it

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into pieces and so on when it comes to serving it

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to the table, and that's it, you want me to

00:12:20

tell you what. we have

00:12:23

when I was enjoying nothing right

00:12:25

order something until another day

00:12:29

[Music]

Description:

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