so there's my spices look at that again beautiful color as far as marinades are concerned in general you know regular amount this is obviously like a that's a rub at the moment if i put yogurt in it it's a form of marinade but you know my classic marinade is basically any herb smashed up in a flavor shaker or pestle mortar or just bang it with your hands or tear it up or finely chop it if you have to pepper smashed up garlic and just enough oil to coat whatever it is you're cooking you know don't be sort of like sucked in to do a lot of chefs just put gallons of oil in there and what happens is you get flavoured oil but it's not as strong as it with minimal oil also you get a load of meat sitting in a sea of oil you know the oil is just there to transmit the flavor treat the yogurt very much like the lamb i just want just enough and then you know with like steaks and chops i don't season it so with a big old lump of meat like that i actually do season it against the rules and i find it's a good thing for me um you know i can't go this far without incorporating an element of lemon juice which is good in actual fact we've almost made like a coronation chicken dressing here but with yogurt instead of mayonnaise put that over leftover turkey chicken pheasant you know whatever you know put that around new potatoes and you know that'll be mega um so i'm just going to mix that up and then on this this lamb here you know you don't have to do anything but what i quite like to do is just pull off like little bits of um the skin you know lambskin is the fattiest skin of all of the meats um some people just don't like it um it's it's from a lamb which is you know obviously under a year old so it's not strong or anything after one year from one to two the lamb well instead of being called lamb it's called hoggit um not very common at all because people just want lamb and then after two years it's called mutton and mutton can be many many years old not a lot of people um use mutton but obviously that the flavor intensifies but you know if you use that flavor intelligently it's like with bold flavours bold spices or slow cook it but you know um you know sort of coco van style flavors big bold you know you can make mutton heavenly you know you can make mutton style bologneses you know put that on some papadely you know really can so you know ask for some mutton do some stuff with it you know experiment don't be boring life's too short all right can you see that as soon as a bit of moisture goes into that can you see that it's gone yellower since i put the yogurt in because it softened up that saffron and like you can see the flavor and the color leeching out of it so i'm going to pour that over the lamb now you could use this form of marinade on just about anything if you did this on a chicken oh my lord game other meats there's a generic wonderful exciting homemade garam masala yoghurt dressing and what you've got to do now is stick my knife in all over but yeah just stab it we're gonna we're gonna slow cook this so if i was roasting it fast and i was stabbing it like this that would be not sensible because you will lose moisture but any any moisture that we lose from this slow cooking we end up basting back over it again anyway