Preheat the oven to 170 degrees 10 minutes, then put the leg of lamb in the middle layer and bake it for 3 hours. After 3 hours, take it out. If there is still blood to flow out, brush the leg of lamb with honey water, continue to put it in the middle of the oven, adjust the temperature to 200 degrees, and bake for another half an hour. Remember to turn over after half an hour, brush with honey water and bake for about 20 minutes. Be sure to brush some honey water on the road

During Genghis Khan's crusade to the east and the west, in order to shorten the meal time of Genghis Khan, the official in charge of grain gave him a rest and quietly changed the roast whole sheep that Genghis Khan often ate into diced meat barbecue.

Genghis Khan was busy with the war and didn't pay attention to these things. Attendants silently brought him roast leg of lamb every day. Genghis Khan likes roast leg of lamb because it is crisp and not greasy.

So how do you bake a delicious leg of lamb at home?

In fact, it can be done easily with only one Haier steamer.

Put the marinated leg of lamb into Haier steaming and roasting machine, set the steaming and roasting superposition mode, and steam it for 8 minutes first to prevent water loss and ensure that the leg of lamb is fresh, tender, juicy, crisp and delicious. Then switch to the barbecue mode, and heat it in 3D to make the meat surface evenly colored, so as to ensure that the meat is tender, crisp and delicious, and fragrant.

The superposition of steaming and baking functions provides a broader cooking space and inspiration, and makes food produce wonderful Maillard reaction (Maillard reaction: after heating, amino acids and reducing sugars will react chemically to produce a variety of aroma molecules).

The leg of lamb baked by Haier steamer can be described as full of color, flavor and endless aftertaste.