There is a delicacy in Xinjiang that everyone loves to eat. That is the well-known roast leg of lamb.
The roast leg of lamb dish is beautiful in shape, the color is brownish red, the meat is crisp, the taste is mellow, the color is tender, the rich aroma overflows, and it is the first beautiful dish in the grassland. Roasted leg of lamb is made from the original sheep's leg of Xinjiang, which is marinated and baked with spices. The leg of lamb is whole in shape, ruddy in color, crisp and mellow, delicious in taste and has a long aftertaste.
Directions: 1. Use a sharp knife to cut the hind legs of the boned sheep along the large bone, and change the meat into a strip. 2. Take the parsley, carrots, coriander, onion, cumin grains, soak in a basin of water for 2 hours, and put the leg of lamb in it. 3. Take the egg, yellow flour, flour, starch, salt, paprika and cumin powder, mix well and let stand for 30 minutes, then add the water. 4. Take out the soaked leg of lamb and hang it in the ventilation place, blow dry the surface water and hang the paste, hang it with an iron hook and send it into the hot pit, then cover the burning anthracite coal with an iron plate to cover the open flame, wait until the brine is sprinkled into the pit and quickly cover the lid, and then simmer for about 30 minutes. 5. Uncover the pit cover and look at it, the leg of lamb is red and shiny, indicating that it has been cooked. 6. Serve with paprika, cumin powder and salt.
Roast leg of lamb was a favorite of Genghis Khan. During Genghis Khan's Eastern Expedition to the West, the officials in charge of food, in order to shorten Genghis Khan's meal time so that he could rest for a while, changed the roast whole lamb that Genghis Khan often ate to a piece of barbecue without Genghis Khan's consent. At that time, Genghis Khan was busy with the war and did not pay attention. But the attendant brought him a plate of roast leg of lamb every day for him to eat. Because the roast leg of lamb meat is crispy, crispy, not greasy, he loves to eat it. After that, he had to eat every day, and everyone praised the roast leg of lamb. Since then, the herders have added a famous dish to their tables.
Now the streets, alleys and restaurants in Xinjiang can eat authentic roast leg of lamb. Many Xinjiang people have nothing to do on the weekend, meet a few friends, roast the leg of lamb, drink the life-threatening big Wusu, dance cheerfully, hug the Beautiful Women of Xinjiang, and be happy and comfortable!