Roasting
Wasting no time, Chef Angus gets right back into roasting by demonstrating the roasting of potatoes to accompany another dish.
Returning to the leg of lamb began in the previous episode, Chef Angus illustrates the measurement of the temperature of the leg of lamb, and explaining the importance. He then explains the very important final step to the roasting process, resting.
Gravy is produced from the herbs, spices and mirepoix used to roast the lamb to create a Jus by thickening it with Arrowroot and producing a Jus lié.
The remainder of the episode is devoted to finishing the roasted dishes prepared throughout. Returning to the roasted pineapple prepared in the first half of this lesson, Chef Angus drains the sweet syrupy sauce and filters it through a chinois to finish it off and presents it with chocolate rum ice cream.
Carving the barded game bird is another lesson demonstrated, and the succulent final product is presented. The benefit of placing stuffing under the skin of a poultry becomes very clear when the moist, roasted chicken is removed from the oven and served.