Roast Lamb Leg(kao yang tui )

Roast Lamb Leg

Introduction:

"In the northwest of China, the roast leg of lamb is a powerful tool to accumulate energy. Such as winter, around the campfire, singing ditty, big mouth to drink, big piece of meat, is the northwest rough way of life. In summer, with a fan, you can still sit in a Mongolian yurt and eat a plate of roasted mutton flowing with oil. "

Production steps:

Step 1: remove the white fascia on the leg of the lamb and rinse it with hot water;

Step 2: mix all seasonings well;

Step 3: spread the seasoning evenly on the leg of the cut lamb; pack it in a fresh-keeping bag and put it in the refrigerator for at least 6 hours;

Step 4: cut the potatoes, carrots and onions into pieces, spread them in a tin foil covered baking tray, and put them in the middle and lower layers of the oven to receive the oil;

Step 5: put the pickled leg on the grill and put it in the middle of the oven;

Step 6: 230 degrees, 80 minutes, out of the oven.

Step 7: remove the bone, slice and plate. Dip sauce (garlic, soy sauce, sesame oil, sesame paste) with food.

Materials required:

Leg of lamb: 2kg

Potatoes: moderate

Carrot: right amount

Onion: right amount

Scallion: right amount

Ginger: right amount

Garlic: right amount

Coriander: moderate

Pepper: right amount

Cumin: moderate

Note: different size of leg, baking time will vary, universal calculation method: generally roast leg temperature 220 - 250 degrees, 500 grams of meat need to bake 15 minutes, and finally extend 15 - 20 minutes. For example: the time required for 2000 grams of lamb leg is 20x320 = 80 minutes, so the finished product is tender inside; if you like to eat a little cooked, you can extend the baking time.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: Maotai flavor

Chinese PinYin : Kao Yang Tui