Mongol roasted lamb leg
By VicentaLakin
Recipe Recommendations
- lamb leg a
- cumin powder 110 grams
- pepper noodles 3 grams
- diced green onion 25 grams
- salt 10 grams
- red oil 100 grams
- cooked sesame 20 grams
- diced onion 5 grams
- spice packet appropriate amount
- rosemary 1 grams
- pepper 5 grams
- octagonal 5 grams
- white cardamom 1 gram
- cinnamon 3 grams
- clove 1 gram
- the water 2 grams
- cumin 2 grams
- geranyl 3 grams
- brine
- salad oil
- elapsed 300 grams
- chili noodles 110 grams
- green onion 3 grams
- sesame oil 3 grams
- ginger slices 25 grams
Steps for Mongol roasted lamb leg
1
The leg of the sheep was immersed in the water for 12 hours, the blood was soaked, the knife was slashed on the inside of the leg of the sheep, the water was burned in the boiling pot, and the controlled water was recovered。2
The pot is filled with halogen, spices are burned open, put into the leg of the sheep, and the halogen is turned into a small fire for two hours, before it is released。3
The halogenated leg of the sheep was purified with 100 grams of radiant powder, 100 grams of pepper paste, 10 grams of salt, red oil and roasted in a 210°C oven for an hour。4
Creams of ginger and onions, onions, onions, perfumes, etc., are placed in the remaining powdered powders, chili noodles, pepper noodles, spices, which are poured into the leg of the sheep, soaked sesame, flowers, onions, oil, etc。