Roast whole sheep is a traditional food for herdsmen in Inner Mongolia Autonomous Region. Roast whole sheep is a dish popular with many people. Making roast whole sheep is a very big project. First of all, there must be an oven, which is an important tool for roasting whole sheep. Secondly, we must master the temperature. If the calories are small, the sheep will not be cooked easily. If the heat is high, the sheep may be burnt. To roast whole sheep, we should first mix angelica, fennel, pepper, fragrant leaves, cinnamon, salt and clear water and marinate for about 10 hour, then chop celery, fresh ginger and onion and put them in the belly of sheep. Then you can bake it in the oven. The oven temperature is about 180 degrees, and it can be baked in three hours.

2 Roast whole lamb ingredients

Roast whole sheep is liked by many people because of its unique taste. But roasting whole sheep is a very difficult dish to cook, and it is not something that ordinary people can cook at home. There are many ingredients for roasting whole sheep alone. Generally speaking, star anise, pepper, clove, kaempferia galangal, hawthorn, fennel, banksia rose, Gan Song, galangal, cardamom, angelica dahurica, cinnamon, nutmeg, fennel, fragrant leaves, pepper, magnolia flower, tsaoko, galangal, dried tangerine peel, Amomum villosum, almond, mint, ginseng, yellow wine and chicken essence. These ingredients should be evenly mixed and spread on the sheep, and then baked to make a real roast whole sheep.

3 roast lamb legs

Roasting leg of lamb with charcoal fire requires leg of lamb, pepper powder, pepper, black pepper, Chili powder, cumin, salt, cooking wine, flour and eggs. First of all, clean the leg of lamb and cut it a few times in the fleshy place to facilitate the taste. Mix Zanthoxylum bungeanum powder, Zanthoxylum bungeanum powder, black pepper powder and cumin powder, evenly spread on the leg of lamb and marinate for about half an hour. Mix flour and eggs into a paste and spread it on the leg of lamb. Spread tin foil on the baking tray, grease the tin foil and put the leg of lamb. Bake the upper and middle layers of the oven at 220 degrees, and turn it once every 20 minutes. Just turn it over twice and eat it with cumin.

How to make roast leg of lamb?

Roast leg of lamb is a traditional food for herdsmen outside the Great Wall, because its fresh and tender taste is liked by many people. Now there are more and more people in the mainland who like roast leg of lamb. To make roast leg of lamb, clean it first, Dozza several holes in the fleshy place with iron tongs, and marinate it with salt and pepper water for 20 minutes. Add cinnamon, star anise, tsaoko, ginger and tomato sauce to the baking tray, and then add the leg of lamb. Put onions, tomatoes and celery on the leg of lamb. The oven temperature is set to 200 degrees. Turn it every half an hour, and you can make a delicious roast leg of lamb in about two hours.

Pickling method of five-carbon roast lamb leg

Charcoal roast leg of lamb is a dish that many people like to eat. Roast leg of lamb with charcoal fire has the characteristics of tender outside and tender inside. But if you want to roast a very delicious carbon roast leg of lamb, you should marinate it before roasting, so as to make a very good carbon roast leg of lamb. When curing the leg of lamb, you can use the bittern mixed with cinnamon, star anise, tsaoko, pepper, Chili powder, pepper powder and black pepper to evenly smear it on the leg of lamb. Cut a few more knives in the thicker part of the leg of lamb, so that the marinade is more delicious and the roast leg of lamb is more fragrant.