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I really, really like roast lamb. I mean I like the roast anything, but I love roast lamb and I do do it quite often.
我真的超喜欢吃烤羊肉，我喜欢吃各种烤制的食物，但烤羊肉是我的大爱，我也经常烤着吃。
I love it just with normal sea salt over and roasted in the oven, that's lovely,
我喜欢把普通的海盐撒在肉上，然后放进烤箱烤制，很好吃，
but I kind of get bored of doing the same thing all the time, so I'm always trying to have like new ways of getting sort of flavour right stuck in there.
但总用同样的方法烹制让我有点厌烦，所以我总想用些新方法烹制美味。
So first things first, what I want to do is get a knife and stick the knife down next to the bone, at one end, and just push your finger in there, right,
先拿把刀，用它贴着骨头的一端剌，然后把手指插进去，就这样，
because that just makes a bit of room and then at this end do the same again, right next to the bone, stick your finger in there.
因为这样能腾出点空间，然后剌这边，贴着骨头剌开，把手指插进去。
Then, in about eight places around the lamb you want to get your knife about an inch and a half, okay,
然后，用刀在羊腿的八个地方插出一英寸半的刀口，
and stick it in at an angle, okay, and then shove your hand in there, your finger in there and just do that kind of randomly but kind of equally.
插的时候要有一个角度，然后把手指插进去，位置可以随意一些，但最好均匀。
Let's do it on the other side as well. Lovely. So that's that done. Put that in the tray.
现在弄另一边，真不错。弄好了，把它放进托盘。
Now we're talking about flavour, yeah.
现在来调味。
So what I'm gonna do is I've got this sage here, I'm gonna rip off just half of it so it's so just the leaves and I'll keep that for later and then this half,
我这里有些鼠尾草，撕下一半，只要叶子，剩下的待会用，还有这些叶子，
I'm gonna put in the pestle and mortar with a clove of garlic.
用杵臼把它们捣碎，里面放一瓣蒜。
It seems a very simple thing to do if you have got, kinda chefs coming round, I'd expect you to do something incredibly posh and fussy, I suppose.
这菜看起来很简单，感觉一般厨师都能做，我本来等着看你做一些很潮的时髦菜。
Yeah, its almost in their own time they want to kind of be a little bit more sort of relaxed about it, you know what I mean.
厨师在闲暇时都喜欢做些简单的菜，你明白我的意思吧。
So I know as long as I get my really nice cooked piece of lamb, you know, they're gonna be well chuffed, and a glass of wine, they're gonna be over the moon.
所以只要我做出烹制美味的羊肉，客人们就会很高兴，配上一杯葡萄酒，他们会欣喜若狂。
So with this sage, salt and garlic just smash it up.
放入鼠尾草、盐和蒜，把它们捣碎。
That'll kinda get all the flavours really going. Yeah.
让所有香味都散发出来。
Right, lovely. And leave the rest of the sage that you got leftover whole and then we're gonna have some olive oil about, you know, two, three tablespoons
真好。再把剩下的一些叶子也放进去，倒进两、三汤匙橄榄油
just to sort of, the oil to help the oils and the flavour in the leaves to come out and some lemon juice, give it a little bit of that.
橄榄油能把鼠尾草叶子中的味道释放出来，再加些柠檬汁，一点就行。
Squeeze that in there. So you've got your lemon juice in there. Then just chop up, roughly chop up this rosemary that I got with it.
把柠檬汁挤进去就行了，我又弄了些迷迭香，把它们切碎。
Just mush it up in your hands. The first thing we're gonna do is get a big handful, rub it all over the meat, the skin's gonna be tasty, lovely jubbly.
用手搅拌好。先抓一大把，把它抹在羊腿上，肉皮会非常香美。
In these cuts that we've made, kind of push all these lovely herbs, all the garlicky, lemony stuff,
刚才切的刀口里要塞进调好的香草，香草有一股蒜味和柠檬味。
get it right in these holes push it right down and there's a little bit salt in there as well so you're seasoning it inside a little bit which is great
塞进刀口里，填满，香草里放了一点盐，相当于从里面调味了，超级棒
and down the little holes that you've made and that'll end up here next to the bone we should gone down about four inches, you know, it's right in there.
往里塞，香草会紧贴着骨头，应该能有四英寸深，都填好。
Loads of flavour. Really get stuck in there, you know.
浓郁的香味，都塞进去。
I sound like David Bellamy "in the undergrowth", you know. Shove it all in there.
我这口气听起来好像大卫·巴拉米说的“在矮树丛”里。把它们全推进去。
Now the secret ingredient, which I think, is a thing called pancetta and basically it's the Italian version of our streaky bacon
现在要放一种神秘的配料了，是一种叫番可塔的食物，其实就是意式五花肉。
and all we need really is about three or four slices, thin old slices, and just shove it down the gaps you know.
用三、四片薄薄的五花肉就行，把它塞进缝隙里。
Where'd you get it from?
你从哪买的这种肉？
You can get it from a deli, get it from the supermarket, some packs now, I mean it's all over the place, but it's got a slight smokiness to it and that's really, really nice.
可以从熟食店、超市买到盒装的，到处都有卖的，它稍稍有点烟熏味，超好。
Get in there, lovely. So now we've done that I'm just gonna put a bit of salt on top, as it's nice have a nice salty skin and basically that's it done.
塞进去，真不错。都弄好后，在上面撒点盐，肉皮有点咸味会超棒，这样就弄好了。
I know it's gonna be really, really tasty. All we have to do now is take care of it, take care of it in the cooking.
烤出来的肉非常美味，现在我们要做的就是悉心烤制。
So into a really, really hot oven about 250 full whack. I'm gonna get the leg of lamb, I'm gonna put it straight onto the bars right,
把羊腿放进烧至250华氏度的烤箱中，拿起羊腿，直接放到烤架上。
and put the empty tin underneath to catch all the goodness and all the drips and all that kind of marmitey, lovely jubbly stuff.
在肉下面放个空罐头瓶，接住滴下来的油之类的东西。
How long do you cook lamb for?
羊腿要烤多久？
Well, I really like to cook the lamb so it's kind of pink, not bloody pink, but kind of pink, pink and to do that, I cook it for about 13 minutes per pound
我喜欢把羊腿烤到粉红色，不是带血色的粉，而是那种粉嫩嫩的颜色，每磅肉大约烤13分钟就能烤出这种颜色
and with an additional 20 minutes of cooking at the end of that and then what the trick is then is to rest it.
然后再烤20分钟，还有一个妙招就是烤好后把肉放置一会。
