Leg of lamb 1200g
30 grams of ginger
Onion 30g
Zanthoxylum bungeanum 10g
1 octagon
Bandits 1
Amomum villosum 1
Amomum tsaoko 1
Cinnamon 3g
Chenpi no.4
Cumin, Cumin powder, Chili powder, rosemary, salt, garlic, soy sauce and honey.
Liquor10ml
working methods
1, wash the leg of lamb with warm water, scrape off the oil slick and stolen goods with a knife, and rinse it again.
2. Put the leg of lamb in a pressure cooker and add ginger, onion, garlic and white wine; Put Zanthoxylum bungeanum, aniseed, Amomum villosum, Amomum tsaoko, Cinnamomum cassia and tangerine peel into a tea bag, put it in water, cover the lid, bring it to a boil with strong fire, add a pressure limiting valve after SAIC motor, turn off the fire for 20 minutes, add salt and soy sauce, bring it to a boil for 5 minutes, and then soak it in the original soup for 5-8 hours.
3. Take out the leg of lamb, smear it with salt, rosemary, cumin and cumin powder, put it in a fresh-keeping bag and marinate it in the refrigerator for about 8 hours.
4. Take out the pickled leg of lamb, smear it with honey water and Chili powder, and add some cumin.
5. Put tin foil on the baking tray, put sheep legs and preheat the oven to 250 degrees.
6. Put the baking tray in the penultimate layer of the oven, adjust the temperature to 230 degrees, and bake for about 15 minutes, then put the baking tray in the second layer of the front, and bake for about 15 minutes.
Additional remarks
1, don't scald the leg of lamb (mutton), it will get old easily (the mutton seller told me)
2, the leg of lamb is cooked first and then roasted, the meat is fresh and tender, and the roasting time is short, which will not cause the situation of tender outside.
3. Add seasoning and stew together to remove the fishy smell.
4. Salt and soy sauce will not make mutton old.
5. Soaking is for better taste. If time permits, the soaking time can be extended.
6. It is best to marinate in the refrigerator for one or two days, so that the roast leg of lamb tastes better.
7. Honey water is mixed with honey and warm water, one is colored and the other is baked to give a crispy feeling.
8, baked in the oven, you can directly put the middle layer. I move the baking tray up and down to speed up the crispness of the skin and reduce the water loss of mutton.
For details, please search "Peanut Man" in Baidu, "leg of lamb" in the station, and other methods.