A roasted lamb leg
By VicentaLakin
It found a small leg with a leathered lamb, divided it into large pieces, made a pot roast with carrots, onions and celery troughs, used red wine and beef soup to supplement the taste, and ended with ketchup sauce. I'd like to say that this simple approach applies to almost any kind of meat that eats with skin or ties to tissue, sheep's leg, cow's knee, cow's calf or even a cow's tail, and can be extended, so if you like Mexican spicy sauce, you can pour it in, or if you want to try Italian spicy with a dry cow, with Basil... in short, you can use your imagination to make stew
Recipe Recommendations
- Leg of mutton with bone appropriate amount
- carrots
- red onion appropriate amount
- celery sticks appropriate amount
- cucumber appropriate amount
- pepper appropriate amount
- beef stock appropriate amount
- dry red wine appropriate amount
- brown sugar appropriate amount
- sea salt appropriate amount
- olive oil appropriate amount
- sesame oil appropriate amount
- black pepper appropriate amount
- Original brewed rice vinegar appropriate amount
- salty and fresh
- roast
- several hours
- simple
Steps for A roasted lamb leg
1
Foods: hams with bones, carrots, red onions (a large whole) City super has a lot of options to buy a few more cans to store) Dry red wines, red sugar, sea salt, olive oil with salad cucumbers (seeds) carrots, sesame oils, sea salt, fresh black peppers, raw rice vinegar
2
The hot olive oil in the pot is covered with bottoms and the peppers are burned to black and removed。
3
put large pieces of lamb in the pot and fry it to caramel. by the way, here's how to deal with a hard leg bone. have you ever seen a serrated knife? it's usually used to cut frozen meat, yeah, but it's also a great function, which is to split the bones easily. in doing so, using a sawknife, half a lap bone is cut out of a trough of about a millimeter. why don't we just cut it? that's funny。
4
caramelizedjuices, or the object of deglazing, can be dissolved by adding wine and high soup and can add to the flavor of soup。
5
Put it on the onions, heat it up。
6
The onion is slightly caramel, and the caramel substance is increasing. And the preheat oven is 150 degrees。
7
he then joined the carrots and the celery truncheons and continued to fire 5min。
8
It is then put into wine and soup, scrape the bottom of the pot and put the lamb back into the pot, with less water and little evaporation in the oven, while the water of the meat is released, and then flatted with the soup。
9
when salt and red sugar (smelt, a little salty) caps of tin paper are inserted into the middle of the oven and the fire is 150° 3h。
10
it'll last with simple salad and vanilla