Roast leg of lamb is a famous dish for Hulunbeier to entertain guests. Roast leg of lamb evolved from roast whole sheep. After a long period of development, various ingredients and condiments were gradually added in the roasting process of leg of lamb, so that its shape, color, taste and freshness were integrated into one, with beautiful color, fragrant meat, tender inside, crisp but not greasy, and it was known as "smell but not smell". Next, I will share with you the cooking method of leg of lamb.

Stewed leg of lamb with carrot

material

Leg of lamb 1000g, onion 1, 2 carrots, ginger 1, pepper 1, tsaoko 1, cinnamon1,dried Chili 3, salt and soy sauce.

working methods

1, chop the leg of lamb into large pieces, put the ginger in the pot with cold water, boil the water, skim off the floating foam, take out the mutton, and keep the soup after precipitation.

2. Put oil in a hot pan and cool. Stir-fry the ginger and mutton until the mutton turns yellow. Add pepper, tsaoko, cinnamon and dried pepper and stir-fry until fragrant.

3. Stir-fry onions to add flavor.

4. Heat the water until the ingredients disappear completely.

5. Move into a casserole, boil over high fire and simmer for about 1.5 hours.

6, from the pot, stir-fry onions and carrots.

7. Pour the stewed mutton and soup into the wok and season with salt and soy sauce.

8. After the fire is boiled, turn to low heat and stew until the carrots are crisp and rotten.

: roast leg of lamb

material

1 sheep hind leg * * * about 2000g * *, fresh coriander 100g, salt 1 tablespoon, black pepper 2 tablespoons * *10g * *, cumin powder 2 tablespoons * * 30g * *, and Chili powder 4 tablespoons *.

working methods

Wash the leg of lamb and dry the surface water. Poke 10 deep holes along the surface of the leg of lamb with a sharp knife, so that each hole reaches the size of the index finger, and the hole spacing should be uniform.

Wash and drain fresh coriander, cut it into small pieces, put it in a bowl, add salt *** 1/2 tbsp * *, black pepper, cumin powder and Chili powder, add oil and mix well to make a sauce.

Put the leg of lamb into the baking tray, spread the sauce evenly on the surface of the leg of lamb by hand, and add as much seasoning as possible into the 10 hole.

Finally, salt * * and another portion 1/2 tablespoons * * are evenly sprinkled on the surface of the leg of lamb, and left in the shade for 10 minute.

Heat the oven at 250 degrees, preheat it for 10 minute, put the pickled leg of lamb directly on the hollow grill and bake it in the middle of the oven for 45 minutes.

skill

Because it is fire, there is no need to turn over the leg of lamb when roasting.

If the oven is not well vented, smoke may come out, because the leg of lamb drops oil and seasoning to the bottom of the oven from time to time and is baked into smoke. You can connect the baking tray with tin foil under the grill, which can relieve the pressure and facilitate cleaning afterwards.

Beijing roast lamb leg

material

500g of leg of lamb, 200g of white radish, red pepper 1, coriander 1, scallion 1, ginger 1, 2 teaspoons of salt * * * 10g * *, and sugar 1 tablespoon *. 20 prickly ash, coriander 1 root, 2 tablespoons * * * 30ml * *, 1 teaspoon * * 5ml * *, 1 teaspoon garlic * * 5g * * *, 2 tablespoons cooking wine * * 30ml * *, and dried starch.

working methods

1. Wash the leg of lamb and dry it with a kitchen paper towel. Wash and peel the white radish and cut it into semi-circular pieces. Cut the green onions into long sections. Old ginger is scattered.

2. Wash and chop coriander and red pepper, then add soy sauce, sesame oil and garlic to make juice.

3. Bring the water in the pot to a large fire and add the whole leg of lamb. Boil for 5 minutes, take out and rinse repeatedly.

4. Add cold water to the boiling pot, add scalded leg of lamb, add onion, ginger, cumin seeds, cinnamon, aniseed, pepper, salt, sugar, cooking wine and radish slices. Bring the fire to a boil, then turn to low heat and simmer for 60 minutes. When the leg of lamb is crisp and rotten, take out the drained soup and let it cool.

5. Sprinkle a layer of dry starch evenly on the whole cooked leg of lamb. In addition, fry the oil in the pot with medium heat. When it is 70% hot, put the leg of lamb wrapped in starch and keep it on medium heat for 3 minutes. * * * Turn it over from time to time until the surface is brown, and take out and drain the oil.

6. Finally, you can cut the leg of lamb into thick slices of about 1cm while it is hot or cold, and pour the coriander juice.

skill

1. Never pour out the soup cooked by the leg of lamb. After eating mutton and drinking a bowl of such delicious broth, you will be warm all over in winter.

2. When the mutton is slowly cooked on a small fire, it is necessary to pull out the floating foam from time to time, so that the broth is pure enough.

3. When cooking mutton, you can also add appropriate amount of cloves, tsaoko, fennel, dried peppers, etc. The taste is richer.

: horseshoe bamboo rattan lamb leg soup

material

700 grams of leg of lamb, two sections of bamboo and rattan, six horseshoes, a carrot and a large piece of ginger.

working methods

1. Chop the leg of lamb, put it in the water of ginger slices and white wine, and boil it to remove the washed floating foam.

2. Peel and cut the bamboo pole, peel and cut the carrot into thick slices, cut the horseshoe in half, and pat the ginger flat.

3. Put all the ingredients into the soup pot and add 10 bowl of water.

Step 4 set the fire on fire

5. Skim the floating foam, continue to stew for 15 minutes, and turn to low heat for 2 hours.

Step 6 season with salt