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The practice of family charcoal Roast Lamb Leg

1. Put the chopped leg of lamb into a large bowl, then add the right amount of salt, soy sauce, cooking wine and pepper and stir well. The pickling time of mutton depends on the specific situation, generally speaking, it takes 2-3 hours to marinate. Take out the pickled mutton, wrap it in gauze and dry it in a ventilated place for half an hour, which can remove part of the surface moisture and make it taste better during the roasting process.

2. For Roast Lamb Leg's sake, he dug a hole in the garden to make charcoal and put some wood on the charcoal fire to increase the aroma of smoke. Bake slowly for about 10 minutes, the skin begins to be golden, turn over and brush with the remaining marinade and butter. Finally, the leg of lamb roasted with mashed garlic is removed from the grill and placed on a baking pan covered with vegetables. Wrap it in tin foil and make some holes.

3. A leg of lamb thawed at room temperature. Soak in water with cooking wine and ginger for 3 hours and change the water for 2 or 3 times. Soak the leg of lamb with blood, wash and drain the water, then cut the flower knife on the front and back. Spread salt on the front and back and marinate for 20 minutes. Sliced purple onion and garlic. Clean up the juice from the leg of lamb and add sauces except potatoes to the ingredients.

4. If you want to make carbon Roast Lamb Leg, we should prepare the following materials: a leg of lamb, a bag of charcoal, various seasonings. First of all, we have to clean the leg of lamb, and then in order to taste the leg of lamb in the pickling process, we'd better cut a few knives on the leg of lamb, smear it with salt wine and cumin powder, and give it a "massage". In this way, the leg of lamb will taste better.

Roast Lamb Leg's way of making oven

1. A leg of lamb. I cut off part of the leg so that it is easier to put it. Make a small cut on both sides of the leg and go deep into the bone. Chopped green onions and ginger, add spring onions and ginger, cooking wine, soy sauce, salt oil consumption, so that the seasoning even contact with the leg of lamb, can be massaged by hand, pickled for more than 1 hour, turn a few halfway. Cut potatoes and onions into pieces and spread them on a baking pan, or not.

2. [oven version Roast Lamb Leg] first of all, buy a leg of lamb and put a simple word knife on it to facilitate pickling for a while. My oven is not big, so we need to separate the leg of lamb from the joint of the thigh and calf.

3. Roast Lamb Leg's practice: cut the leg of mutton into small pieces and wash it, and use kitchen paper to absorb excess moisture. Put light soy sauce, soy sauce, salt, black pepper, five-spice powder, ginger powder, a little olive oil and cooking wine into the chopped mutton, grasp and marinate, rub for a while, and taste in ten minutes. Then lay the mutton on a baking pan. Preheat at 230 degrees for 5 minutes, then bake for 15 minutes. Everyone's oven is different, so try to put the meat in a hot spot.

4. The electric oven Roast Lamb Leg should preheat the oven for 10 minutes and heat at 170 degrees at the same time. Put the leg of lamb wrapped in tin foil into the middle layer and bake for 3 hours and 3 hours, then take it out, open the tin foil, pour out the excess blood, brush one side of the leg with honey water, and continue to put it into the oven. It is still the middle layer, baking at 200 degrees for half an hour, and turning half an hour later.

5. Rinse the leg of lamb, poke the hole evenly with an iron braze, put it in a container, marinate with salt and pepper for 4 hours and 6 hours. Add cinnamon, star anise, grass fruit, ginger, ketchup and lamb soup to the baking pan, then add the pickled leg of lamb and put onion, tomato and celery on the leg.

The practice of Roast Lamb Leg in charcoal fire

Charcoal roast leg of lamb with a stick in the leg of lamb pierced, convenient to taste. Remove the calf along the bone seam for ease of handling.

Remember to add water on the four sides of the hanging stove, put the carbon into the hanging oven, light the fire with combustible alcohol, hang the leg of lamb with a hook, put it in the hanging oven, want to eat the tender one, bake it for about 70 minutes, and the old one for about 90 minutes. I don't need to turn it over. I bake it tender and super tender. My family especially likes the taste of this leg of lamb. If there is no hanging stove, you need to unload the leg of lamb into small pieces and put it in the oven.

Family charcoal Roast Lamb Leg preparation work Roast Lamb Leg is a patient dish, preparation work is very critical. First of all, we need to prepare fresh leg of lamb, it is best to choose natural free-range mutton from the prairie, which is more healthy and nutritious. Then, clean the hair and fat of the leg of lamb and retain a layer of fat to enhance the taste and aroma during the baking process. Then, soak the leg of lamb in salt water to make the mutton more delicious.

Practice: wash the leg of lamb, poke 10 holes on both sides with bamboo cuttings, add refined salt, monosodium glutamate, pepper, spring onion and ginger, marinate for 1 hour. Put the leg of lamb in a baking pan, insert the cloves into the meat hole, add 250 grams of peanut oil and water, place the baking pan in the oven, bake it in warm water until the soup is dry, the meat is golden brown, brush with sesame oil and serve the whole leg.

Rinse the leg of lamb, poke the hole evenly with iron brazing, put it in a container, marinate with salt, Roast Lamb Leg and pepper for 4 hours and 6 hours. Add cinnamon, star anise, grass fruit, ginger, ketchup and lamb soup to the baking pan, then add the pickled leg of lamb and put onion, tomato and celery on the leg.