If you want to roast mutton tenderly and deliciously, take a look at the following points.

Whether the mutton is marinated first and then grilled, or freshly grilled directly, avoid turning it frequently when grilling. Frequent turning will cause it to dry out and lose the oil.

Roast the mutton slowly over low heat. Don’t be too hasty when roasting lamb. High heat will easily scorch it and make it taste bitter after eating. During the roasting process, if there is a lot of lean meat, you can brush more oil, but not too much, just the right amount. If there is cooking oil, you can brush it appropriately. The fat and thin ones can rely on their own fat, and the fat and thin ones can intersect with each other when threading the skewer. Roast evenly.

You can add some meat tenderizer powder when marinating the marinated mutton. For directly roasted mutton, sprinkle the amount at the end. When the mutton changes color slightly and is roasted until it is seven-cook, start sprinkling the meat. After sprinkling the meat, roast it until it becomes fragrant.

How you grill it is not too important. The important thing is that the quality of the meat comes first. No matter how you grill it, it is not that important. The charcoal grill has some wood aroma and a special burnt aroma. Rich.

Ingredients: Soak bamboo skewers in advance, mutton, salt, sugar, 1/4 onion chopped, chili powder, cumin powder

Method

1 , cut the mutton into cubes, add a little salt and sugar, chop 1/4 onion, add chili powder and cumin powder, mix well and season for 2 hours. Use bamboo skewers to skewer the mutton pieces.

2. Put tin foil on the baking sheet, put the mutton skewers, bake at 200 degrees for 20 minutes (take it out at 10 minutes, brush some mutton oil on the skewers, turn it over, and continue for 10 It will be ready in 20 minutes.