The meat is tender and delicious. The practice of lamb shanks is more, we know that the meat of lamb is very tender, very delicious, especially the leg of lamb is more delicious, has a high therapeutic value, the practice of lamb shanks is also more, can be made into a roasted leg of lamb, can be used to braise, shabu-shabu hot pot, etc., is a better way to eat some lamb, the body's conditioning is also more beneficial, especially the weather is more cold season. The first thing you need to do is to eat some lamb, especially during the cold season.

Lamb shanks practice book

Materials main ingredients: lamb front leg meat 1000 grams, auxiliary ingredients: 200 grams of carrots, onions (white skin) 150 grams, seasoning: 30 grams of butter, white skin garlic 5 grams, 3 grams of spices, 4 grams of salt, 4 grams of pepper, 4 grams of fennel seeds [cumin seeds] 4 grams of practice 1. onion, carrots, garlic slices, wash, the onion into thin slices, carrots, carrots, carrots, carrots, carrots, carrots, carrots and garlic slices, carrots. Cut into small round thin slices and mash the garlic. 2. Heat the white skimmer oil in a crock pot until it melts, then add the lamb and brown it back and forth on all sides with a spatula. Add the sliced onion, sliced carrots, minced garlic and seasoning spices, sprinkle with salt and a pinch of pepper, add the water (or broth) and bring to a boil. Cover and simmer over a gentle heat for 2 hours.3. When the lamb has finished simmering, heat the plates and pots (either on a large pan of boiling water or in the oven for 5 minutes and then remove from the heat).4. Place the lamb on a sheet pan, remove the string ties, cut into equal-sized slices, and serve on a baking sheet.5. Discard the seasoning spices, add a small amount of hot water, scrape the bottom of the pan with a wooden spoon to avoid the onion and carrots sticking to the bottom, and bring to the boil. Serve the lamb hot with the original sauce.

Tips Food Compatibility: Sheep foreleg meat: lamb should not be eaten with pumpkin, watermelon, catfish, food is easy to make people stagnant and congestion and morbidity; avoid eating with dried plum only; eat lamb can not be added to the vinegar, otherwise the internal heat and fire attack the heart; should not be eaten with buckwheat, soybean paste. This product against half-sia, calamus. Jealous of copper; eating lamb should not drink tea immediately after eating lamb, also should not eat lamb while drinking tea.

Roasted leg of lamb

Materials main ingredients: leg of lamb a seasoning: chili powder, pepper, black pepper, cumin powder, cumin granules, cooking wine, salt, flour, egg a practice 1. leg of lamb clean, in the meat thick place cut a few knives, to knife are cut to the bone. Then rub it with cooking wine. 2. Mix chili powder, pepper, black pepper and cumin together, rub evenly on the leg of lamb, marinate for 20 minutes. 3. Mix a batter with flour and egg, spread the batter evenly on the leg of lamb. 4. Line a baking tray with tinfoil, brush the tinfoil with oil, put in the leg of lamb, bake for 25 minutes at 220 degrees Celsius in the middle and upper layer, turn over, bake for another 25 minutes, take out and sprinkle with cumin granules, bake for another 5 minutes or so, then bake for another 5 minutes or so. Bake for another 5 minutes or so, until the cumin particles aroma overflow, remove to the table on it.