Michelin star chef Marcello Tully creates a recipe of slow cooked roast Black Isle Scotch lamb shoulder with a warm tarragon mousse; a current dish on the menu at Kinloch Lodge. The dish is slow cooked and then flaked before breaded and fried before being served on a warm tarragon mousse
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47 Comments
What an amazing looking dish. it takes so much effort.
wao very nice chef, but how can I find recipe? plzz tell me thnx
okay chef doesn't matter? thank you so much for sagection..i will try to made my own sence ..
No carbs? And I don't count that spoon of peapuré as carbs… It's not a complete dish!
Probably taste all kinda Weird
Wow amising chef
Yum
Lovely dish!!
Interesting dish indeed, thanks for the video!
A michelin chef who's cooking with frozen green peas and industrial tabasco??
ok 20 plates please. that be 100000000 sir !
Great. What's for dinner
Ma come si può continuare a distruggere la "cucina" con tutte queste pseudo-preparazioni del CAZZO Svegliamoci da questo torpore e riappropriamoci dei nostri valori e STRAFANCULIAMO questi creatori del NULLA assoluto!
… wenn man dafür ein Stern bekommt. Will ich gar keinen mehr haben
Tabasco 🤮🤮🤮 so many great hot sauces available now,why are qlty chefs still using this spiced dirt.
Peee powder 😏
Is that supposed to be an appetizer. You could’ve put about two more of those, it looks as if i’m eating just one scallop without any salad or anything.
That looks amazing I'm hungry now
Just enough to feed a small child.
Nice video
amazing chef your isle scotch lamb shoulder thanks chef .
👍👍👍
Scotland: Where even the haute cuisine is deep fried
Did he just barehand the lamb out of the deep fryer? O_o
I absolutely hate square plates (just personal preference) but that's a bangin dish 👏🏻
Add some mushrooms to that mousse and that be a better dish
Add some mushrooms to that mousse and that be a better dish
Add some mushrooms to that mousse and that be a better dish
okay but he didnt take the plastic wrap off the lamb
Thats a small serving for $30-40
1995 called… they asked for their plates back
Gordon Ramsay: THE PEAS ARE FROZEN!? OH DEAR GOD!
Not even kidding that would go down im one swollow for me😂
Very nice.
You guys know this is part of a tasting menu right so there's likely 10+ courses like this so yeah small portions but plenty of them
Somebody coocked that dish recipe at home?
Could you sous vide the lamb! Sorry not a chef just trying to learn
we havnt got a steam oven but we have a sous vide machine so what temp and for how long would you cook this
Why cook your peas in a pan when you're going to put them in a thermomix anyway?
That all delicious ! And what a friendly guy. See! Chefs don’t have to be a-holes.
Unfuckinbelievable..👍🏿
far to little jus if you ask me.
immediate subcrscribe lmao. My wife is going to hate all the dishes and the failed results but I cant wait to try this and every other dish from this channel!
Wtf? Where’s the flavor? There is no seasoning.
Fabulous recipe. Though a sizing issue – outsized on a small disc unless a nod to Eileen Donan?
8 hour plastic bag sounds like a meat glue injection
It looks good. The lotus has NOTHING to do with it. Add fried, julienned parsnips or something if you're going to do it.