A barrel-breaded lamb leg
By VicentaLakin
The roasted lamb leg is a good dish for guests in Hulambel. It's about making lamb legs with a kebab, which is clearly different from the traditional open-fire roasting, and roasting the meat cosmopolitan, radish, and, above all, very clean and hygienic, a new way of roasting at the time of Huronbel
Recipe Recommendations
- lamb leg
- pepper salt a little
- oyster sauce a little
- sesame oil a little
Steps for A barrel-breaded lamb leg
1
Purchased from home-made kebab or market
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Like all the other barbecues, the coal fires
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The leg of the sheep is about two and a half pounds, the leg of the sheep is washed with fresh water, and, because the leg of the sheep is too long, the knife of the calf (at the joint level) is cut off from the bone of the calf (as shown)
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Sprinkled meat can be processed or pierced with steel, because the lamb's legs are so large and thick that they can be cooked and soak more quickly。
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Put the handled leg through the middle of the leg, put it in the grill, balance the position, place the stainless plate at the bottom of the grill and add 100 ml of drinking water to the plate
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Put the kettle on the shelf
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Put the grill in the middle of the grill
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Cover the lid and adjust the barbeque vent for ventilation
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Roasted with a fire, starting with a clock, usually for about 60 minutes。
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Some 60 minutes later, the leg of the sheep was taken out of the barrel with a pick-up。
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The leg needs to be treated twice
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Cut the legs out of the bucket, cut them open with a knife, so they can smell the sauce
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As the chart shows, the more you move, the better
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Take out the barrel, place the barbeque net above the barrel, place the rowed leg and reprocess it
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Brush the pelican oil。
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Scratch it again. Scorch it a little bit. At least dry the sauce
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It's a baked product, and it's a pepper salt, and then it's broken into small pieces with a knife and fork
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