Make video
Roast lamb
A 9:16 storyboard, 91 seconds of edit time. Scene lengths are cuts, not the minutes the pot actually needs. Music mood: Sparse acoustic, warm room tone, no lyrics.
Scene 1 · hook · 4s
Hook
Shot. Open tight on the finished Roast lamb, 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. Roast lamb. Roast lamb (janjetina), a Island dish from Croatia. Here is the whole thing, one move at a time.
On screen. Roast lamb
Scene 2 · title · 4s
Open on the finished dish
Shot. Slow push-in on the finished Roast lamb, ivory linen, a gold spoon just out of focus. No faces. No logos.
Voiceover. Roast lamb. Roast lamb (janjetina), a Island dish from Croatia.
On screen. Roast lamb
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 lamb leg, potato, rosemary, garlic, low-sodium chicken broth. Measure before the pan is hot.
On screen. Mise en place
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, Scale, Tongs, Cooling rack.
On screen. Oven · Sheet pan · Scale
Scene 5 · step · 7s
Step 1
Shot. Roast lamb: weighed ingredients beside the heating pan. 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 out a scale and the equipment for Roast lamb. Heat to 400°F / 204°C and give it 5 minutes so the surface is actually hot. Weigh lamb leg, potato, rosemary, garlic, low-sodium chicken broth, olive oil, bay leaf, kosher salt. Roast lamb is cooked in Island as its own plate, not as a copy of a restaurant menu. Roast lamb and potato under a tight lid with rosemary and garlic. Broth stands in for wine. The bell-covered peka is already its own dish on this shelf. Amounts are for 4 from foods this library can count.
On screen. Set out a scale and the equipment… · Heat 5 min
Scene 6 · step · 6s
Step 2
Shot. Roast lamb: ingredients prepped and the pan at heat. Natural window light, ivory linen, handmade ceramic, no text, no logo.
Voiceover. Roast lamb is cooked in croatia. Also called janjetina. A thermometer in the thickest center beats guessing from the color.
On screen. Roast lamb is cooked in croatia. Also called…
Scene 7 · step · 7s
Step 3
Shot. Roast lamb: aromatics and the main ingredient in the pan. 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 Build the base in real time.
Voiceover. Cook the aromatics first, then the main ingredient for Roast lamb, until the edges take a little color. Let roasted food sit on the pan for five minutes before you slice.
On screen. Cook the aromatics first, then the… · Build the base
Scene 8 · step · 7s
Step 4
Shot. Roast lamb: simmering or roasting until the cue. 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 47 min in real time.
Voiceover. Add the remaining weighed foods and cook Roast lamb at 400°F / 204°C. Start checking at 47 minutes. Roast lamb is done when the outside is browned and the thickest center is cooked through for the protein on the plate. The heat was 400°F / 204°C.
On screen. Add the remaining weighed foods and… · Roast 47 min
- 🇭🇷 CroatiaSouthern Europesig-croatia-roast-lamb-sig-croatia-roast-lamb-9
Step 5
step · croatia
Scene 9 · step · 6s
Step 5
Shot. Roast lamb: checking the center for doneness. Natural window light, ivory linen, handmade ceramic, no text, no logo.
Voiceover. Check the center of Roast lamb, not the edge. If the cue is not true yet, give it a few more minutes and look again. Opening a lid or an oven door early drops the heat.
On screen. Check the center of Roast lamb, not the edge.…
- 🇭🇷 CroatiaSouthern Europesig-croatia-roast-lamb-sig-croatia-roast-lamb-10
Step 6
step · croatia
Scene 10 · step · 7s
Step 6
Shot. Roast lamb: rested and ready to plate. 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 Roast lamb for 5 minutes, then taste and adjust the salt. Serve it in the way it is eaten in croatia, with the sauce or garnish that belongs to it. Film Roast lamb in this shot order and no other: the oven dial and a hot rack; a spoon making a path through the sauce; oil or butter just starting to shimmer; herbs cut in at the end. Slate words for the editor: caramel, anchor, ripple, jasper, apron, ramekin, reduce, ivory, birch, ridge.
On screen. Rest Roast lamb for 5 minutes, then… · Rest 5 min
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. Roast lamb is done when the outside is browned and the thickest center is cooked through for the protein on the plate. The heat was 400°F / 204°C.
On screen. Doneness
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. Roast lamb looks done at the edge and is still raw in the center. Trust the cue, not the color. Check the thickest piece and give it a few more minutes. Roast lamb turned out salty, dry, or watery. Weigh the salt and the liquid next time. Keep the heat at the temperature in the method, and stop when the doneness cue appears.
On screen. Common fixes
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 Roast lamb, then cover and refrigerate for up to 3 days. Freeze portions for a month if the dish reheats in a pot or oven. Reheat leftovers until steaming.
On screen. Storage
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 279 calories, with 31.3 grams of protein. Pai marks it Moderate.
On screen. 279 kcal · 31.3 g protein · Moderate
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. Roast lamb
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 Roast lamb 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.