Portuguese one, you showed me how they do the lamb.

It gets very nice lamb rump.

Yeah.

Cut it in cubes, no marinade, nothing.

Garlic.

Garlic, bay leaf, crumbled bay leaf and sea salt.

Dipped it and on the barbecue for two minutes.

It was so good.

Portuguese, you know, they don't have...

They do simple, simple and if the meat is good...

They have garlic for everything.

Well, I love garlic, so it's okay for me.

And goes with it.

I've got some garlic frozen chopped, it's still in there.

But yeah, it goes in easy, simple.

You don't need any preparation, just dip it in the salt.

Straight on the...

Same as the steak, like...

Yeah, yeah.

But you can salt...

The bay leaf was very nice.

Bay leaf.

Bay leaf.

Bay leaf, what is bay leaf?

How is it in Persian?

It's like a leaf, but at the bone.

It's a leaf.

Yeah, yeah.

Dry one, crush it into pieces.

You just get the flavors and smells.

And that one, garlic and salt, very salty.

Yeah.

He does with beef and lamb.

It was nice.

I did just one.

It's good.

Yeah.

Have a good one.