(a) the main ingredients and auxiliary materials:

1 leg of lamb, celery 200 grams, 1000 grams of tomato paste, tomato 250 grams, 30 grams of salt, pepper water 1000 grams, 30 grams of spice powder, 20 grams of ginger, 500 grams of green onions, 500 grams of mutton broth.

(2) cooking method:

1, the leg of lamb rinsed, brazier evenly all over the poke holes in the container, plus refined salt, pepper water marinade 4 to 6 hours.

2, baking dish with 30 grams of spice powder, ginger, tomato paste and goat soup, and then put the marinated leg of lamb, on the leg of lamb onion, tomato, celery. To be oven temperature to 180 ~ 200 ° C or so, the roasting pan into the oven, turning once an hour, about 3 ~ 4 hours, broth roast dry, leg of lamb rotten, take out the plate, to parsley garnish that is completed. Key: turn every hour, the roasting pan in the soup poured on the lamb, repeated 3 ~ 4 times.

Second, cumin roasted leg of lamb

1, 4 legs of lamb, 3 sections of green onions, ginger 2 pieces, 1 tablespoon of pepper, 30 grams of spice powder, 1 tablespoon of dark soy sauce, 2 tablespoons of honey, 1 tablespoon of water, 2 teaspoons of salt, 2 teaspoons of cumin, 2 teaspoons of chili powder. Rinse the lamb shanks and place in a pot. Bring to a boil over high heat and skim off the foam. Add green onion, ginger, pepper and spice powder, season with soy sauce and salt, cover and cook in a pressure cooker for 30 minutes. If using a regular pot, it will take 1 hour to cook.

2. Add water to the honey and mix well. Line a baking sheet with tinfoil and preheat the oven to 230 degrees. Remove the cooked leg of lamb into the baking dish, first brush a layer of honey water while it is still hot, then sprinkle a layer of cumin, and a layer of chili powder (if the leg of lamb is not salty enough, you can sprinkle a little salt before sprinkling cumin.) Place in the middle of the oven and bake for 10 minutes.

Three, Mongolian roast leg of lamb

√ Ingredients:

Mongolian tender leg of lamb 1, cumin powder, chili powder 110 grams each, pepper, onion, sesame oil 3 grams each, minced green onion, 25 grams of ginger each, 10 grams of salt, 100 grams of red oil, 20 grams of cooked sesame seeds, onion 5 grams of diced, 5 grams of peppercorns, 5 kilograms of marinade, 2 kilograms of salad oil (300 grams of actual consumption).

√ Practice:

1, sheep legs into the water soaked 12 hours, soaked out the blood, in the sheep legs inside the cut a word knife, into the pot of boiling water boil boil blood, fishing water standby.

2, the pot into the brine, spice packet boil on high heat, into the leg of lamb, turn to low heat brine 2 hours, pull out to cool.

3, will be brined leg of lamb with 100 grams of cumin powder, 100 grams of chili powder, 10 grams of salt wipe, brush the red oil, into the 30% hot oil temperature in the deep-frying until the color of golden brown, fish out of the oil control.

4, the pan left 30 grams of oil, fifty percent heat, the ginger, chopped onion burst incense, put the remaining cumin powder, chili powder, pepper, stir-fried, poured into the leg of lamb, sprinkled with cooked sesame seeds, chopped scallions, diced onions, dripping sesame oil, out of the pan can be placed in the molding.

Four, ordinary roast leg of lamb

1, sheep hind leg 1, 200 grams of celery, tomato paste 1000 grams, 250 grams of tomatoes, 30 grams of salt, pepper water 1000 grams of spice powder 30 grams of ginger 20 grams of green onions 500 grams of mutton broth 500 grams. Rinse the leg of lamb, with brazier evenly all over the poke small holes, placed in a container, plus refined salt, pepper water marinade 4 to 6 hours.

2, baking dish with 30 grams of spice powder, ginger, tomato paste and lamb broth, and then put people marinated leg of lamb, in the leg of lamb on the green onions, tomatoes, celery. To be oven temperature to 180 ~ 200 ℃ or so, the baking dish into the oven, turning every hour, about 3 ~ 4 hours, soup baked dry, leg of lamb rotten, take out the plate, to parsley garnish that is completed.

Five, fragrant leg of lamb

This dish selection of sheep bone meat, tender meat, add a variety of spices cooked and cooled, torn into strips, gently pat a layer of cornstarch, deep-fried to dry incense, under a variety of seasonings stir-fried dishes crispy flavor, loved by diners.

(a) Stovetop:

Take 2.5 kg of lamb shanks, add 15 grams of spice powder, 15 grams of cumin, 5 grams of chili, 10 grams of soy sauce, oyster sauce 20 grams of water, 3 kg, put into a vat of large fire boiling, and then low-fire cooking.

(ii) playing lotus:

Lamb fished out to cool, torn into small thumb-sized strips, walking vegetables, take 300 grams of meat, gently pat a layer of cornstarch.

(3) stovetop:

1, the mutton into 70% hot oil frying (about 30 seconds) until the outside of the burnt inside tender, fish out the oil control.

2, the pot to stay in the bottom of the oil, burned to fifty percent hot, into the ginger, garlic 5 grams, 10 grams of dried chili pepper burst incense, poured into the fried lamb, plus cumin, chili powder, white sesame 5 grams of a mixture of crushed powder stir-fry, dripping sesame oil 2 grams of the pot on a plate, sprinkle scallions can be.

(d) Tips:

This dish seems simple, but there are two points to note, the lamb must be cooled before tearing, hot tearing easy to tear; powder shot a layer, too much will cover the freshness of the lamb.

In addition, this dish in the stewed sheep stick legs can be a variety of spices first boiling water and then fried, so that the stew out of the flavor is very unusual, and finally add some parsley can get rid of nausea and increase the aroma.