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Bordeaux Lamb and Potato

A 9:16 storyboard, 90 seconds of edit time. Scene lengths are cuts, not the minutes the pot actually needs. Music mood: Sparse acoustic, warm room tone, no lyrics.

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  1. Scene 1 · hook · 4s

    Hook

    Shot. Open tight on the finished Bordeaux Lamb and Potato, then pull back just enough to see the plate. Ivory linen, warm window light, no faces, no logos, no text burned into the picture.

    Voiceover. Bordeaux Lamb and Potato. Bordeaux Lamb and Potato, the Bordeaux plate. Heat the oven fully, then cook Bordeaux Lamb and Potato until the center is done and the top has color. Rest it before you serve... Here is the whole thing, one move at a time.

    On screen. Bordeaux Lamb and Potato

  2. Scene 2 · title · 4s

    Open on the finished dish

    Shot. Slow push-in on the finished Bordeaux Lamb and Potato, ivory linen, a gold spoon just out of focus. No faces. No logos.

    Voiceover. Bordeaux Lamb and Potato. Bordeaux Lamb and Potato, the Bordeaux plate. Heat the oven fully, then cook Bordeaux Lamb and Potato until the center is done and the top has color. Rest it before you serve...

    On screen. Bordeaux Lamb and Potato

  3. Scene 3 · ingredients · 6s

    Mise en place

    Shot. Overhead flat lay. Hands set down small bowls in a quiet rhythm. Labels stay out of frame.

    Voiceover. Set out potato, lamb leg, yellow onion, garlic, olive oil. Measure before the pan is hot.

    On screen. Mise en place

  4. Scene 4 · equipment · 5s

    Equipment

    Shot. A slow pan across the tools on the counter, then back to the bowl. No brand logos.

    Voiceover. You need Oven, Sheet pan or baking dish, Scale, Tongs, Thermometer.

    On screen. Oven · Sheet pan or baking dish · Scale

  5. Scene 5 · step · 7s

    Step 1

    Shot. Bordeaux Lamb and Potato, step 1. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Heat 5 min in real time.

    Voiceover. Set a scale on the counter for Bordeaux Lamb and Potato. Heat the cooking vessel to 400°F / 204°C and leave it 5 minutes so the surface is actually hot. Weigh potato, lamb leg, yellow onion, garlic, olive oil.

    On screen. Set a scale on the counter for… · Heat 5 min

  6. Scene 6 · step · 6s

    Step 2

    Shot. Bordeaux Lamb and Potato, step 2. Natural window light, ivory linen, handmade ceramic, no text, no logo.

    Voiceover. Heat the oven fully, then cook Bordeaux Lamb and Potato until the center is done and the top has color. Rest it before you serve it in the Bordeaux way. Add dill and ground cinnamon with the aromatics.

    On screen. Heat the oven fully, then cook Bordeaux Lamb…

  7. Scene 7 · step · 6s

    Step 3

    Shot. Bordeaux Lamb and Potato, step 3. Natural window light, ivory linen, handmade ceramic, no text, no logo.

    Voiceover. Cook the onion and garlic first until they smell sweet and the onion is translucent, about 6 minutes. Then add the lamb leg.

    On screen. Cook the onion and garlic first until they…

  8. Scene 8 · step · 7s

    Step 4

    Shot. Bordeaux Lamb and Potato, step 4. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Roast 32 min in real time.

    Voiceover. Add the remaining weighed ingredients and cook Bordeaux Lamb and Potato at 400°F / 204°C. Start checking at 32 minutes. Bordeaux Lamb and Potato is done when the lamb leg is browned at the edge and the thickest center is cooked through. The heat was 400°F / 204°C.

    On screen. Add the remaining weighed… · Roast 32 min

  9. Scene 9 · step · 6s

    Step 5

    Shot. Bordeaux Lamb and Potato, step 5. Natural window light, ivory linen, handmade ceramic, no text, no logo.

    Voiceover. Check the thickest piece of Bordeaux Lamb and Potato, not the edge. If the cue is not true, keep going a few minutes and look again.

    On screen. Check the thickest piece of Bordeaux Lamb and…

  10. Scene 10 · step · 7s

    Step 6

    Shot. Bordeaux Lamb and Potato, step 6. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Rest 5 min in real time.

    Voiceover. Rest Bordeaux Lamb and Potato for 5 minutes, taste the salt, and serve it the way it is eaten in Bordeaux.

    On screen. Rest Bordeaux Lamb and Potato for 5… · Rest 5 min

  11. Scene 11 · doneness · 6s

    How you know it is done

    Shot. Close on the center of the food. A skewer, tap, or spoon shows the cue. Hold long enough to see it.

    Voiceover. Bordeaux Lamb and Potato is done when the lamb leg is browned at the edge and the thickest center is cooked through. The heat was 400°F / 204°C.

    On screen. Doneness

  12. Scene 12 · mistakes · 7s

    If it goes wrong

    Shot. Split screen is unnecessary. Show the finished, correct texture, then a hand points at the cue.

    Voiceover. Bordeaux Lamb and Potato looks done at the edge and is still raw in the center. Check the thickest piece and give it a few more minutes. Color is not the cue. Bordeaux Lamb and Potato came out salty or dry. Weigh the salt, keep the heat at the temperature in the method, and stop at the doneness cue.

    On screen. Common fixes

  13. Scene 13 · storage · 5s

    Cooling and storage

    Shot. The dish cools on a rack, then a container is closed. No refrigerator brand in frame.

    Voiceover. Cool Bordeaux Lamb and Potato, then cover and refrigerate for up to 3 days. Freeze portions for a month if it reheats in a pot or oven. Reheat until steaming.

    On screen. Storage

  14. Scene 14 · nutrition · 5s

    Nutrition lower third

    Shot. Hold on a single serving. A quiet lower third fades in. No medical claims on screen.

    Voiceover. One serving is about 256 calories, with 25.3 grams of protein. Pai marks it Moderate.

    On screen. 256 kcal · 25.3 g protein · Moderate

  15. Scene 15 · plate · 5s

    Plate and close

    Shot. Spoon or tongs place the last garnish. Pull back to the full plate. End on steam or a still surface.

    Voiceover. Serve 4 plates. Eat while it is at its best.

    On screen. Bordeaux Lamb and Potato

  16. Scene 16 · cta · 4s

    Close

    Shot. Hold the finished plate. A quiet end card can fade in after the picture. Do not cover the food with a logo.

    Voiceover. Cook Bordeaux Lamb and Potato from the Pai recipe. The amounts, the heat, and the moment to stop are written under each step.

    On screen. Cook it from the recipe

Machine-readable script for a later video tool. Scene durations are edit lengths, not cooking times. Long simmers and bakes are jump cuts. Order: hook, title, mise, equipment, one scene per numbered step (shot, on-screen text, voiceover, duration), doneness, fixes, storage, nutrition, plate, and the closing CTA. Keep the shot list and on-screen facts tied to this recipe.