(1) Main materials and auxiliary materials:

1 sheep hind leg, 200g celery,1000g tomato sauce, 250g tomato, 30g salt,1000g pepper water, 30g spice powder, 20g ginger, 500g onion and 500g mutton soup.

(2) Cooking method:

1, wash the leg of lamb, poke the hole evenly with an iron drill, put it in a container, add refined salt and pepper water and marinate for 4-6 hours.

2. Add 30 grams of spice powder, ginger, tomato sauce and mutton soup to the baking tray, then add the pickled leg of lamb, and put onions, tomatoes and celery on the leg of lamb. When the oven is heated to about 180 ~ 200℃, push the baking tray into the oven and turn it over every hour for about 3 ~ 4 hours. When the soup is dry and the leg of lamb is cooked, take it out and put it on a plate and decorate it with coriander. Key: turn it once every hour, pour the soup in the baking tray on the mutton, and repeat it 3 ~ 4 times.

Second, cumin roast leg of lamb

1, 4 leg of lamb, 3 shallots, 2 slices of ginger, 1 tbsp of pepper, 30g of spice powder, 1 tbsp of soy sauce, 2 tbsp of honey, 1 tbsp of water, 2 tsps of salt, 2 tsps of cumin and 2 tsp of Chili powder. Wash the leg of lamb and put it in the pot. After boiling, skim off the froth. Add green onions, ginger slices, pepper and spice powder, add soy sauce and salt, cover and cook in a pressure cooker for 30 minutes. If you use an ordinary pot, you need to cook 1 hour.

2. Add water to honey and stir well. Spread tin foil on the baking tray and preheat the oven to 230 degrees. Take out the cooked leg of lamb and put it in a baking tray. Brush honey water while it is hot, then sprinkle cumin and Chili powder (if the leg of lamb is not salty enough, sprinkle a little salt before sprinkling cumin). ) put in the middle layer of the oven and bake for 10 minutes.

Third, Mongolian roast lamb leg.

√ Material:

1 Mongolian tender leg of lamb,110g of cumin powder and pepper noodles, 3g of pepper noodles, chopped green onion and sesame oil, 20g of chopped green onion and ginger slices,10g of salt,100g of red oil, 20g of cooked sesame seeds and 5g of chopped green onion.

√ Practice:

1. Soak the leg of lamb in clean water 12 hours, drain the blood, cut a knife on the inside of the leg of lamb, blanch it in a boiling water pot to drain the blood, and take it out to control the water for later use.

2. Boil the brine and spices in a pot, add the leg of lamb, simmer for 2 hours on low heat, remove and let cool.

3. Evenly spread the marinated leg of lamb with 100g cumin powder, 100g pepper noodles and 10g salt, brush it with red oil, fry it with 30% hot oil until the color is golden, and take out the oil control.

4. Leave 30 grams of oil in the pot. When the heat is 50%, saute ginger slices and chopped green onion, add the remaining cumin powder, pepper noodles and pepper noodles, stir-fry, pour in leg of lamb, sprinkle with cooked sesame seeds, chopped green onion and chopped green onion, pour in sesame oil, and take out of the pot for molding.

Fourth, ordinary roast leg of lamb.

1, 1 sheep hind leg, 200g celery,1000g tomato sauce, 250g tomato, 30g salt,1000g pepper water, 30g spice powder, 20g ginger, 500g onion and 500g mutton soup. Wash the leg of lamb, poke the hole evenly with an iron drill, put it in a container, add refined salt and pepper water and marinate for 4-6 hours.

2. Add 30 grams of spice powder, ginger, tomato sauce and mutton soup to the baking tray, then put the pickled leg of lamb, and put onions, tomatoes and celery on the leg of lamb. When the oven is heated to about 180 ~ 200℃, push the baking tray into the oven and turn it over every hour for about 3 ~ 4 hours. When the soup is dry and the leg of lamb is cooked, take it out and put it on a plate and decorate it with coriander.

Five, fragrant leg of lamb

This dish is made of lamb chops with tender meat. After adding various seasonings, cook, cool, tear into strips, gently pat a layer of raw flour, fry until dry, and add various seasonings to fry. The dishes are crispy and spicy, and they are very popular among diners.

Burner:

Take 2.5 kg of leg of lamb, add spice powder 15 g, cumin 15 g, pepper 5 g, soy sauce 10 g, oyster sauce 20 g, add 3 kg of water, put in a vat, boil over high fire, and cook over low fire.

(2) Loading:

Take out the mutton, let it cool, tear it into strips the size of a little finger, take 300 grams of meat when taking the vegetables, and pat it gently with a layer of raw flour.

(3) Burner:

1, fry the mutton in 70% hot oil (about 30 seconds) until it is tender and tender, and then take out and control the oil.

2. Leave the oil at the bottom in the pot. When the heat reaches 50%, add 5g of Jiang Mo, 5g of minced garlic, 0g of dried chili10g and stir-fry, pour in the fried mutton, add 5g of cumin powder, 5g of chili powder and 5g of white sesame, stir-fry, pour 2g of sesame oil into the pot, put on a plate and sprinkle with chopped green onion.

(4) Tip:

This dish seems simple, but there are two points to pay attention to: mutton must be dried before tearing, and it is easy to tear when it is hot; Pat a layer of raw flour, too much will cover up the delicious mutton.

In addition, this dish can be stewed in boiling water with various spices before frying, which makes the stew taste very unusual. Finally, adding some coriander can remove fishy smell and enhance fragrance.