Roasted lamb leg is a famous dish for entertaining guests in Hulunbuir. It evolved from roasting whole lamb. After long-term development, various ingredients and condiments are gradually added during the roasting process of lamb legs, so that the shape, color, taste and freshness are integrated into one, with beautiful color, fragrant meat, charred outside, tender inside, dry and crispy but not greasy. , praised by people as "the thing you haven't seen yet, the fragrance is already hitting your nostrils", it is actually one of the delicacies of the grassland.

Ingredients:

1200g mutton leg, 30g ginger, 30g green onion, 10g pepper, 1 aniseed, 1 strawberry, 1 Amomum villosum, 1 strawberry, 3g cinnamon , dried tangerine peel 4, cumin, cumin powder, chili powder, rosemary, salt, garlic, dark soy sauce, appropriate amount of honey, 10ml of white wine.

Method:

1. Rinse the leg of lamb with warm water, scrape off the oil and dirt with a knife, and rinse again;

2. Put the leg of lamb in In the pressure cooker, add ginger, onion, garlic, white wine; pepper, aniseed, grassroots, amomum villosum, grass fruit, cinnamon, and tangerine peel. Put them into a tea bag and add water; cover the pot, bring to a boil over high heat, and turn on the steam Add the pressure limiting valve and turn off the heat for 20 minutes; add salt and dark soy sauce and cook for another 5 minutes, then soak in the original soup for 5-8 hours;

3. Take out the lamb legs and apply salt and rosemary Put the spices, cumin and cumin powder into a fresh-keeping bag and marinate in the refrigerator for about 8 hours;

4. Take out the marinated lamb legs, apply honey water and chili powder, and add some cumin;

5. Line a baking sheet with tin foil, add the leg of lamb, and preheat the oven to 250 degrees;

6. Place the baking sheet on the second-to-last shelf of the oven. Adjust the temperature to 230 degrees and bake for about 15 minutes;

7. Place the baking sheet on the second level from the top and bake for about 15 minutes.

Additional notes:

1. Do not blanch mutton legs (mutton), as they will age easily (the mutton seller told me).

2. The lamb leg is cooked first and then roasted. The meat is fresh and tender, and the roasting time is short, which will not cause the outside to be burnt and the inside to be undercooked.

3. Add seasonings and simmer together to remove the smell.

4. Add salt and soy sauce later, so the mutton will not age.

5. Soaking is for better flavor absorption. If time permits, the soaking time can be extended.

6. It is best to marinate in the refrigerator for one to two days, so that the roasted lamb legs will taste better.

7. Honey water is mixed with honey and warm water. One is for coloring and the other is for roasting and crispiness.

8. Put it in the oven and bake it. You can place it directly on the middle layer. I move the baking pan up and down to speed up the crisping of the skin and reduce the loss of moisture in the lamb.