Roast Lamb Leg(kao yang tui )

Roast Lamb Leg

Introduction:

Production steps:

First step: first treat the leg of lamb, soak the leg of sheep's water for an hour or so, and then scrape the surface with floating oil and stolen goods. Rinse it again and add it to the pot. Add scallion, ginger, garlic, Baijiu, nutmeg, pepper, star anise, tangerine peel, fragrant leaf, cumin, and cook for 2 hours. Add salt, then cook for 20 minutes, then cook in the soup for a day.

Step 2: take out the pickled leg of lamb, spread salt, cumin powder, cumin granule and rosemary

Step 3: take out the pickled leg of lamb, spread salt, cumin powder, cumin granule and rosemary

Step 4: put it in the fresh-keeping bag, seal it well and put it in the refrigerator for 1 to 2 days

Step 5: pickled leg of lamb, brush with honey water (honey and warm water)

Step 6: pickled leg of lamb, brush with honey water (honey and warm water)

Step 7: pickled leg of lamb, brush with honey water (honey and warm water)

Step 8: sprinkle some cumin seeds and put them into the preheated oven

Step 9: Sprinkle more cumin seeds and bake them in the preheated oven

Step 10: roast lamb leg

Materials required:

Leg of lamb: one

Scallion: right amount

Garlic: right amount

Ginger: right amount

Rosemary: moderate

Honey: right amount

Baijiu: moderate amount

Cursive: right amount

Nutmeg: right amount

Zanthoxylum bungeanum: right amount

Star anise: right amount

Tangerine peel: appropriate amount

Fragrant leaves: appropriate amount

Fennel: right amount

Cumin granules: moderate amount

Cumin powder: right amount

Note: leg of lamb must be stewed before roasting. In this way, to ensure that the roast leg is tender inside and scorched outside (not sandwiched): the oven is 200 degrees, the lower layer is roasted for 15 minutes, and the middle layer is roasted for 15 minutes

Production difficulty: Advanced

Process: Baking

Production time: several days

Taste: cumin

Chinese PinYin : Kao Yang Tui