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
Roast Lamb Leg
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