If it is a lamb leg with skin, it can be cooked into lamb jelly and dipped in sauce. It is also very good to eat. Winter delicacy: braised lamb leg with red and white radish with spices. You don’t need to use a pack, just pick a part, to increase the taste.

Add Pixian Douban to enhance the flavor. The cooking method is not difficult, just stir-fry the mutton with spices and two tablespoons of Pixian Douban until fragrant, then add an appropriate amount of water and put it in a pressure cooker for 20 minutes. Simmer slowly and start using the pressure cooker.

Press it for about 20 minutes, then put it into the wok and simmer it with the red and white radish (plus an onion) until the radish is soft and fragrant (in fact, it is more delicious when simmered in a casserole). Rosemary Roasted Lamb Leg

Method: 1- Coat each leg of lamb evenly all over with salt and pepper.

Preheat a large, deep pot over medium-high heat.

Add olive oil, and when the oil is slightly hot, add the lamb legs to the pan in batches and fry until all sides are brown, about 8 minutes.

Then scoop the leg of lamb onto a plate.

()2- Chop the onion; cut the carrot into 0.6 cm thick discs; mince the garlic.

Add onions to the original pot and sauté for 2 minutes. Add carrots and garlic and sauté for about 6 minutes until the surface is golden brown.

Add red wine, tomatoes and stock, chicken stock and beef stock, stir well.

Add rosemary and thyme to taste.

Return the seared lamb shank to the pan and push it down to the bottom with a spatula.

After the pot comes to a boil, reduce the heat to medium-low.

Cover the pan and simmer for about 2 hours, until the lamb is tender and starting to separate from the bone.

3 - Open the lid and cook for about 20 minutes to reduce the juice.

Remove the lamb shanks to a deep, warming plate.

If there is still a lot of juice, simmer over medium heat for about 10 minutes until the soup thickens.

Finally, pour the sauce over the lamb legs and enjoy.

() How to make cumin lamb leg. Cuisines and functions: home-cooked recipe technology: roasted cumin lamb leg. Ingredients: Ingredients: 750 grams of lamb leg with skin.

Seasonings: cumin powder, barbecue sauce, salt, MSG, green onions, ginger, and rice wine in appropriate amounts.

Teach you how to make cumin lamb legs. How to make cumin lamb legs delicious. Marinate the lamb legs with seasonings (except cumin powder), steam them, sprinkle with cumin powder and bake until cooked.

Tips for making cumin lamb legs: Use a knife to cut the lamb legs and marinate them to make them more flavorful. You can heat them in the microwave before serving.

2. How to make Cistanches and Lamb Leg Porridge. Detailed introduction to the cuisine and functions: exquisite staple food, impotence and premature ejaculation recipes, recipes for nourishing yang, cold limbs and chills. Taste: salty and umami. Craftsmanship: Cooking Cistanches and Lamb Leg Porridge. Ingredients: Ingredients: Japonica rice 100

Gram, 150 grams of mutton (hind leg) Accessories: 30 grams of Cistanche deserticola Seasoning: 5 grams of shallots, 3 grams of ginger, 2 grams of salt, 2 grams of pepper. Teach you how to make Cistanche deserticola and lamb leg porridge. How to make Cistanche deserticola and lamb leg porridge.

Delicious 1. Wash the Cistanche deserticola, soak it in cold water for a while, take it out and chop it finely; 2. Remove the fascia from the lamb hind leg meat, rinse it clean, and cut it into thin slices; 3. Wash the green onion and ginger, mince it and set aside; 4. Wash the japonica rice.

Wash well, soak in cold water for half an hour, take out and drain the water; 5. Take a casserole, add cold water, Cistanche deserticola, and japonica rice, and bring to a boil over high heat first; 6. Then switch to low heat and bring to a porridge, then add mutton slices,

Bring minced green onion, minced ginger and salt to a boil over high heat; 7. When the rice is cooked and the meat is cooked, sprinkle with pepper and serve.

Tips - foods that conflict with each other: Japonica rice: Meng Shen of the Tang Dynasty said: "Japonica rice cannot be eaten with horse meat, as it will cause tumors. It cannot be eaten with cocklebur, which will cause heartache." Wang Yuying of the Qing Dynasty: "Although fried rice is fragrant, it is dry in nature.

It helps the fire, and should be avoided by those who are not in the middle of cold and have diarrhea." 3. The recipe of stewed lamb legs with wolfberry seeds details the cuisine and its effects: Recipes for impotence and premature ejaculation, recipes for nourishing yang, recipes for strengthening waist and kidneys, recipes for irregular menstruation. Taste:

Original flavor process: Original stewed wolfberry stewed lamb leg. Ingredients: Main ingredient: 1000g mutton (hind leg). Accessory ingredients: 20g wolfberry. Seasoning: 10g green onion, 5g ginger, 5g salt, 2g MSG, cooking wine.

15 grams, peanut oil 25 grams. Teach you how to make wolfberry stewed lamb leg. How to make wolfberry stewed lamb leg to make it delicious. 1. Clean the mutton and cook it thoroughly in a boiling water pot. 2. Wash the mutton with cold water and cut it into cubes.

; 3. Heat the iron pot, stir-fry the mutton and ginger slices; 4. Add cooking wine to the pot and stir-fry thoroughly; 5. Pour the mutton and ginger slices into a large casserole, add wolfberry, clear soup, salt, green onions, and cook.

Open; 6. Simmer over low heat, pick out the onions and ginger, add MSG and serve.

Tips - Health tips: 1. Improves essence and eyesight, nourishes kidneys and strengthens muscles; 2. Suitable for men's impotence, premature ejaculation, women's irregular menstruation, loss of sexual desire and other symptoms.