I have written two mutton recipes before, hand-grabbed meat and mutton skewers, but both have regrets. Why do you say that? Because the last time I grabbed the sheep, I bought sliced ribs. In fact, it would be better to be bigger. As for mutton kebabs, the fat oil part didn't get sheep tail oil. Although delicious, it is not delicious enough, nor is it grilled with charcoal, and it lacks a little soul.

Recently, someone wanted to give me a piece of sheep tail oil. I'm going to buy a whole beach sheep to try, so that the meat is big, and it can be cut flexibly and the dishes can be cooked flexibly.

Finally, I bought half a sheep, that is, lamb ribs, front legs and hind legs. This time, I will teach you how to arrange your time reasonably and eat half a sheep at a time with simple operations.

= Deciding recipes and making plans =

This time, a total of * * * adds up to about ten Jin of mutton. If you want to know how to eat it next. Actually, there are many choices. Everyone has their own favorite parts and corresponding practices. This time I will only talk about the method I want to do.

The hind legs are mainly lean meat. If you bake them directly, it will be too dry wood. If you grab it by hand, you will lose weight (of course, people who like to eat lean meat are fine). So I'm going to mix the hind legs with sheep tail oil and cut them into pieces, which will be very easy to operate, because one piece is basically lean meat and the other piece is all fat. Just cut it out and match it.

Because the front legs are relatively small, they can be roasted whole, eaten raw, roasted slowly or cooked, both of which are aimed at softening the leg of lamb during long-term cooking. Because this time I'm going to bake it in the oven, raw baking will take up several hours of my oven, so I decided to cook my front legs, that is, stew them for a long time, and then bake them in the oven until they are burnt.

Lamb chops are fat and thin parts, which can be roasted and cooked. This is a very diverse part, but since the first two parts have been baked, we will take it as a hand.

If we have lunch, it means that we have to finish all the preparations before noon. Basically, we can sit down and eat, but we can't eat at the same time, so we should have the order of serving.

That depends on how to make it more reasonable and save time. Generally, you need to start stewing 2 hours in advance, blanch 2.5 hours in advance, and catch the sheep by hand.

Lamb kebabs need to be pickled or cut into pieces one night in advance and strung before lunch. Everyone can do the baking process, and the time will be a little longer.

The leg of lamb can be combined with the hand-grabbed lamb chops in the stewing step, but it needs to be picked up and dried in the oven, and the leg of lamb can be eaten later.

Then we can arrange it like this. /kloc-I started to eat hand-grabbed meat around 0/2, and by the way, I came to a bowl of mutton soup. After eating hand-grabbed meat, I started to roast mutton kebabs. At this time, the leg of lamb can also be thrown into the oven, and the kebabs can be eaten almost after eating.

The above is a simple time plan, but not all. Need to consider all kinds of ingredients, so buy grilled charcoal, cumin powder, peppers, spices, garlic and white onions in advance.

Therefore, the timetable is as follows

I won't elaborate on the following steps of purchasing ingredients. For the integrity of the article, I will talk about the steps of the three courses separately, rather than interspersed in chronological order.

= Grab the mutton =

This dish has been written in detail before, so I'll write down the general steps here.

First of all, put it in the cold storage about one day in advance, take it out one hour in advance, and restore the room temperature. Previously, the hand-grabbed sheep were cut into small pieces. This time, the whole row is used, which is very different in the blanching step. Because the bones of the whole row of ribs are relatively complete, there is very little blood foam when the row is boiled, so little that even I don't think it is necessary to blanch, and the smell of blood is basically absent, which is very clean.

After blanching and defoaming, it simmered for an hour and a half, or a few slices of ginger and pepper.

When stewing, you can make pepper and salt in advance, and the pepper is simply fried.

Just grind it directly.

The ground pepper can be dipped in salt directly later.

After stewing for an hour and a half, you can directly pick up the lamb chops and cut them along the bones. The meat is soft and tender, so be careful not to loosen it when cutting. Serve with white onions, garlic slices and dipping dishes.

After tasting the taste, if the final lamb chop is 7 points, then the hand grasp of the whole vermicelli chop can reach 9 points, and the difference is still obvious, which has greatly improved the tenderness of the meat and the maintenance of the overall flavor.

Finally, don't waste soup. Add some salt and chopped green onion, and it will be a perfect bowl of mutton soup. Simple and delicious, you can feel the whole body fever from your stomach.

Soul mutton kebab =

Last time I wrote an oven version of mutton kebabs, this time I went directly to the charcoal stove and made a mutton kebabs with soul.

The first is the preparation of materials. The leg of lamb and sheep oil are thawed two nights in advance and cut into pieces one night in advance.

The first is boneless hind legs.

Cut the meat along the bone and then peel it. There's no need to scrape it clean. The leg of lamb with meat can be cooked and eaten with the sheep caught by hand. Or you can roast it in the oven with the roast leg of lamb, without wasting.

Cut all the meat into thumb sizes.

Cut all the pieces, usually one catty of meat with one third of onion and one egg white. If you don't know what the egg yolk can be kept for, you can also pickle the egg yolk together, which is not a big problem.

Then we match the fat oil according to the proportion of lean meat. The ratio of fat to thin is about 1:3 or 1:2, depending on whether you prefer to eat fat or thin. Generally, oil is light, so the fat-thin ratio is 1/4- 1/3.

Because it was my first time to operate sheep tail oil, in fact, I found that when roasting, the shrinkage of the oil was very small, so at first I cut the same size, and it became a little too big. In fact, lean meat is the size of thumb, and fat meat should be the size of thumb nail cover.

Add onion and egg white, cover with plastic wrap and marinate for one night.

Before baking the next day, we need to fry a seasoning. The simplest is cumin and salt. Of course, this has been written. This time, I changed a compound seasoning, which mainly used cumin, fennel, white sesame and fragrant rapeseed, and the ratio was 14:2:2: 1, which was the formula of my friend Douge.

These seasonings can be fried in the pot first. Put it in a grinding bottle for later use.

Mutton is also strung in advance for use. If you are fat and thin, it is 1:2, then string two thin and one fat. If it is 1:3, then press 1 12 1 to string.

The step of making a fire with charcoal fire can directly use combustion-supporting blocks. Otherwise, it's ok to put some charcoal on the gas stove to burn Toya. I won't elaborate on the specific fire-making process, so let's do it according to our own experience.

The first thing is to bake it half-cooked. This process does not need to add any ingredients. Don't brush oil and sprinkle salt until all surfaces are slightly cooked and grayed.

Then, when the oil comes out, prepare the seasoning.

How much seasoning to put depends on the taste. It doesn't hurt to sprinkle a little more if you like heavy mouth. If you are afraid of not mastering it well, it doesn't matter if you bake it first and then sprinkle it, because it's all fried spices.

The mutton string with soul is thus completed. Because the temperature is very high, it tastes much more fragrant than the oven version, and it will be ready soon after baking. The thrill of burning your mouth, well, makes your mouth water. It's a pity that some fat oil is cut too big. Learn a lesson next time and cut it in half or even 1/3 the size of your thumb.

If you don't want to bake with charcoal, you can refer to the oven version written before.

Cooked roast leg of lamb =

Because it is cooked, the previous steps are similar to catching sheep by hand. It takes about one and a half hours to thaw, blanch and simmer ginger slices and peppers in advance, so if you catch sheep by hand, you can combine the previous steps of the two dishes. The leg of lamb is long, so it doesn't matter if it can't fit in the pot, as long as the big piece of meat can be submerged. After stewing for an hour and a half, it is enough to stew the hind legs for another half hour. The leg roots are easy to cook and there is no big problem.

After stewing, we will scoop it up and spread it on the surface to dry. Air drying is a necessary step, because it is wet and goes directly into the oven, and the outside can't be burnt perfectly, so baking is meaningless. If you want to speed up this process, you can also hang it up and blow it with a hair dryer.

When it's half dry, we can cut the leg of lamb a few times for seasoning.

Sprinkle with your favorite seasoning. In terms of seasoning, each family has different seasoning methods. If they like Xinjiang flavor, cumin and salt are simple and delicious seasonings, and they can also be compound seasoning of mutton kebabs. If you like western flavor, you can add rosemary or thyme to the spices, which is also very suitable for barbecue flavor. Of course, there are many people like Chili noodles, which can be used.

After all the spices are ground evenly, first brush the whole leg of lamb with oil and then wrap it with spices. Brushing oil is a necessary step, which is beneficial to the adhesion of spices. Because mutton itself is only air-dried and has residual heat, it doesn't need to be roasted for long. It is easy to turn into dry wood for too long, so the oven is preheated to 180℃ and baked for 30 minutes.

During the period, you can brush oil and add seasoning according to the situation. But generally speaking, it is not necessary, and pro-testing can also produce enough crispy taste.

This is the whole roast leg of lamb.

Long-term stewing makes connective tissue release a lot of gelatin, which brings a soft and smooth stew taste. In addition, the surface burnt smell brought by baking is an important feature different from raw baking, and it is also simpler in cooking than raw baking, so it belongs to a series of hard dishes that Xiaobai can easily use.

Moreover, it was steaming when cutting, and some rose salt was sprinkled on the spot, which was tender and fragrant, and it was cut in an instant.

= conclusion =

Half a salt pond tan sheep, three methods, grasping the original flavor of mutton, the charcoal flavor of mutton skewers, and the tender roast of lamb legs. I am also very glad that the developed logistics can taste the style of northwest mutton even thousands of miles away from the origin of sheep, which may be the greatest luck for a foodie to live in this era.