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Hi guys, Jamie here.
嗨，观众朋友们，我是杰米。
I'm going to show you how to make the perfect roast leg of lamb.
我要教你们你如何做出最完美的烤羊腿。
Let me talk about preparing, roasting, resting and carving.
让我和你们讲讲如何准备、烤制、静置和切片吧。
I want you to prepare it so it's going to guarantee juiciness and flavour, and celebration, but look this is a leg of lamb.
这样准备的话，它将会保持多汁可口，而且很适合庆祝的时候吃，看这是一个羊腿。
It's a beautiful thing, this is a 2.4 kilo leg of lamb.
很好的羊腿，重量是2.4公斤。
There's many ways that you can flavour this, to your own preference, let me give you an old-school reliable kind of preference that I love.
有很多调味的方法，你们可以根据自己的喜好来，我来教你们一个经典的方法。
It's using garlic, rosemary which is so classic with many many meats, and then divisive anchovy.
我们要使用大蒜和迷迭香，这是给肉类调味的经典调料，还有凤尾鱼。
A lot of people say they don't like anchovy, because you might have rubbish ones on a pizza it's like ew, right.
很多人说他们不喜欢凤尾鱼，因为你们可能在披萨上吃到过凤尾鱼，有点恶心。
But anchovies you know a little bit, will dissolve, you will not taste anchovy, it's a seasoning.
但凤尾鱼会溶解的，你们不会吃到它，它只是一种调料。
How do we get this, into that okay, and the way we're simply going to do that is by taking a small knife, and just stabbing it evenly down to the bone, and then sticking your finger in, okay.
好的，我们要做的就是拿一把小刀，把它均匀地刺到骨头上，然后把你的手指伸进去。
So we'll do that evenly about sort of two and a half inches apart, a little olive oil just a little bit just to get the fat story going, we'll hit it up with salt and pepper, and we'll rub that all over the lamb.
所以我们会均匀地做，大约相隔2.5英寸，加一点橄榄油，只是为了留住肥肉，我们会继续加盐和胡椒，然后我们把它抹在羊肉上。
So that's basic seasoning happening right, then garlic, you want it to be elegant and delicate.
这就是最基本的调味料，然后是大蒜，你希望它是一道精致的美食。
Pull off the rosemary and then the divisive anchovy.
拔下迷迭香，然后处理凤尾鱼。
Just run the knife down the length and then in half.
把刀子切下去，然后将其切成两半。
Grab yourself a little bit of garlic and the rosemary, and the anchovy, then we stick it in there like that, it's going to be a beautiful thing.
拿一点大蒜、迷迭香，还有凤尾鱼，然后我们就这样把它放进去，很棒。
Just get it in there, that can go in our tray right, and we're going to do a trivet.
把它放进去，放在我们的盘子里，我们要做三合一。
The trivet is to catch the juices from the roasting joint of meat, and give you the potential to make the best gravy ever.
三合一可以从烤肉的接缝处吸取汁液，让你有可能做出有史以来最好的肉汁。
What you're going to do is, have one or two chunky bits of carrot, get that in there, a couple of little stalks of celery, clanks of that just going in like that.
你要做的是，切一两块大块的胡萝卜，把它放进去，再放几根芹菜，像这样。
A couple of onions, you can put a bit of extra herb in there if you want.
切一点洋葱，如果你想的话，你可以在里面多放一点香料。
So a little kind of you know, let's call it a glass of water goes in, and this will catch the juices from the lamb.
我们来往里倒一杯水，这会吸收羊肉的汁液。
Now let's talk about how we roast the lamb first of all.
现在我们来谈谈如何烤羊肉。
If you're going to roast that, do not take it from the fridge to the oven, you know.
如果你们要烤的话，不要把它从冰箱放到烤箱里，你知道的。
It's going to stress, it's going to make it tough, right take this out of the fridge at least one or two hours before.
它会给你带来压力，而且这样很难做，你们需要至少在一两个小时前把这个从冰箱里拿出来。
This looks amazing, but what I want to do is give you a tip that I always use, for my normal standard home oven.
这看起来很神奇，但我要给你们一个我经常使用的小提示，要用到我的正常标准家庭烤箱。
I've got it preheated to 220 degrees celsius which is nice and hot, and I'm going to do two things that I think change the game.
我已经把它预热到220摄氏度了，很热，我要做两件事，我认为这会改变很多东西。
First up, I'm going to put this beautiful leg of lamb directly onto the bars of the oven, right at the top, okay.
首先，我要把羊腿直接放在烤箱的横条上，放在上面。
Then this tray goes underneath, so what's gonna happen is you're gonna get 360 degree roasting around that lamb, as the fat melts here, it's going to go all the way down underneath, then drip into the tray.
然后把这个盘子放在下面，接下来羊肉周围的360度会进行烤制，当脂肪在这里融化时，它就会一直往下，然后滴到盘子里。
So I think you're going to get a much better cook right, it's going to be a better roast.
这样就会烤得更好。
Secondly, as soon as that oven is closed, I'm going to turn the temperature down to 180 degrees celsius.
第二，烤箱一关上，我就把温度降到180摄氏度。
So it gets that immediate heat, and then it just, nice consistent 180 degrees celsius, which is 350 fahrenheight.
所以它立刻得到热量，然后它就以持续的180摄氏度，也就是350华氏度来进行烤制。
And you'll roast that lamb beautifully.
它会烤得很好的。
So here in front of us we've got three legs of lamb, now this has had an hour and ten minutes okay, and it had an internal temperature of about 63 degrees celsius.
我们面前有三个羊腿，现在它已经烤了一小时十分钟了，它的内部温度是63摄氏度。
That's going to give you roughly medium rare, you know a little bit more pink.
这样大概是三成熟了，有点粉红色。
Here is what I would call medium or blushing okay.
这就是我所说的半熟。
So that's a nice way to cook it, because you know if some people want it more well done, you can take it from the two ends.
这是一个很好的烹饪方法，如果有些人想要做得更好，那就可以从两端取。
In the inside here it's just nice and blushing and gorgeous and juicy, and then over here we've got well done.
在这里的内部，它的颜色很棒，而且是多汁的，这个是全熟的。
So that's two hours 10 minutes, internal temperature 83 degrees celsius.
烤了两小时10分钟，内部温度83摄氏度。
There's a lot of cultures that really embrace this, and actually different things happen right when you cook it like this.
很多地方的人都喜欢这么做，像这样做的话其实是会发生不同的情况。
So let's get in there, you want a nice carving knife, so a longer knife that's sharp.
我们把刀切进去吧，你们需要一把很棒的切肉刀，一把锋利的长刀。
So long kind of carving movements through the lamb like that.
像这样切羊腿。
The outside cut here will always be a little bit more well cooked, pretty quickly you can see it getting blushing, and we've got colour going in there.
外面总是会弄得更熟一点，很快你就能看到它呈红色了。
By the way guys, I haven't told you, we've got to let these legs of lamb rest for at least half an hour, why? Because it allows the heat to carry on penetrating the leg of lamb.
顺便说一句，朋友们，我还没告诉你们，我们得让这些羊腿静置至少半个小时，为什么？因为这样的话，热量能渗透羊腿。
So when you take this out of the oven in the middle, the heat will be going up.
所以当你把它从烤箱中间拿出来的时候，热量会上升。
Then the middle one it's only had 10 more minutes and that'll just take some of that blush away, this you know, it's really nice to cook it this long, you get different deeper flavours.
中间的那只不过多了10分钟，那只会让粉红色消失，烹饪了这么久真的很好吃，你们能够获得不同的深层风味。
You get more gnarliness from the skin and the fat.
皮和肥肉会变得很粗糙。
What's interesting is it's a completely different product right, so it is cooked through, but it's still actually juicy.
有趣的是，这是一种完全不同的食物，虽然它是熟的，但实际上它仍然多汁。
I love all of these and I'll find myself in summer, with the kind of pink cooked lamb, you know asparagus, peas, spinach, and then this I love doing this when there's kind of more fennel seeds, coriander seeds, thyme, garlic, you know.
我喜欢这些美食，我在夏天就喜欢做这些，粉红色的烤羊肉，芦笋，豌豆，菠菜，而且还要加入茴香籽，胡荽籽，百里香，大蒜。
Little spice rubs, getting in there.
将香料摩擦一下放进去。
So there you go guys, that's how to prep, flavour, and roast a beautiful leg of lamb, it's extraordinary.
好啦，朋友们，这就是如何准备、调味加烤制一只漂亮的羊腿，这是非同寻常的。
If you want loads of ideas for that and the gravy, head over to JamieOliver.com I think you're going to love it, check it out.
如果你们想了解更多关于这道美食和肉汁的做法，就登陆JamieOliver.com吧，我想你们会喜欢的，看看吧。
