Leg of lamb
Roast leg of lamb is a famous dish in Hulunbuir to entertain guests. Roast leg of lamb evolved from roasted whole lamb. After a long period of development, in the process of leg of lamb baking gradually added a variety of ingredients and condiments, so that its shape, color, taste, fresh integration, color beauty, meat aroma, external burnt, tender, dry crisp is not greasy, praised by people as "the eyes have not seen its things, the fragrance has been smelly".
Brief introduction
According to legend, roast leg of lamb was once a famous dish that Genghis Khan liked to eat. 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, without Genghis Khan's consent, changed the roasted whole lamb that Genghis Khan often ate to a piece of grill. At that time, Genghis Khan was busy with the war and did not pay attention to these things. 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 would eat every day, and everyone appreciated the roast leg of lamb. Since then, the herders have added a famous dish to their tables. With the passage of time, chefs living in the city absorb the essence of folk roast leg of lamb and practice scientific cooking, and it has gradually become a famous dish in today's hotels and restaurants. Roast leg of lamb dish is beautiful in shape, brownish red in color, crispy in flesh, mellow in taste, tender in color, fragrant and overflowing, accompanied by wine and rice, suitable for all ages, and is one of the best dishes of the grassland. "Roast leg of lamb" is a famous Mongolian dish, which is widely spread and is made all over the northwest. This dish is made with leg of lamb as the main ingredient, which is marinated and baked with spices. The whole dish is shaped like a leg of lamb, the color is rosy, crisp and mellow, the taste is delicious, and the aftertaste is long.
Lamb is a common food on people's tables during the winter season in the northern part of the continent, about 7 months a year
As the saying goes: "Food should be equipped with beauty utensils, medicinal therapy is not as good as food therapy", lamb warm, nourishing yin, warm deficiency, appetizing strength, in the "Compendium of Materia Medica" is called tonify YuanYang and blood warm tonic. Warmth for the human body is a warm supplement, for example, the elderly in winter are more afraid of cold, timely eating some mutton will feel warm, this is recorded in Zhang Qiongzhi's "Treatise on Typhoid Fever" and the Tang Dynasty's "Book of Thousands of Gold", it can be seen that mutton is the best food for people to supplement in winter. Sheep are naturally hardy, and are mainly produced in colder plateau areas in the mainland, such as Qinghai, Tibet and Inner Mongolia, of which the breed of sheep in Inner Mongolia is the best. The temperature difference between day and night in Inner Mongolia is large, and the water and grass are luxuriant, which is especially suitable for the growth of sheep. Most of the people here are nomadic people, life is unstable, but the individual is strong, in the cold of more than 30 degrees below zero, he can still whip horses and graze cattle and sheep, and his physical strength and hardiness are inseparable from the diet structure of eating mutton all year round. Similarly, in the southern part of the mainland, mutton will also have a large market, but there are fewer sheep in the south, people do not understand the characteristics of mutton, the unique taste of mutton can not be adapted at the beginning, and the number of local Muslims is smaller than in the north, there are not many people who eat mutton, such as climate and geographical conditions alone, eating mutton in the south should be more necessary. The southern part of the mainland belongs to the subtropical climate, especially the Yangtze River, the Pearl River Basin has more rain and little wind and humidity all year round, and it is even more cold and unbearable in winter, affected by the regional pattern, and the residents in winter do not have heating equipment, and people feel cold in the house from the heart, so that people cannot adapt for a long time, especially some people who go to the north are even more unsuitable. In this climate, people are prone to rheumatism, spinal disease, central nervous system and other diseases for a long time, endangering people's physical health and affecting people's life expectancy, so in the vast areas of the south, whether it is winter or summer, people can eat more lamb at the right time to go to moisture, avoid cold, warm the stomach, and there is no harm.
nutritive value
Lamb meat is delicate and tender, high in protein and rich in vitamins. The fat dissolution point of sheep is 47 degrees, because the human body temperature is 37 degrees, even if it is eaten, it will not be absorbed by the body and will not gain weight. Lamb meat is delicate and easy to digest, eating more lamb can improve physical fitness and improve anti-disease ability. There are no other side effects, so people often say: "If you want to live a long life, eat lamb often."
According to newspaper publications, Swiss scientists recently discovered that there is an anti-cancer substance in the body of cattle and sheep, and this fatty acid called CLA is used to treat cancer
There are noticeable effects. Scientists at an zoological institute in Freiburg im Breisgau, Switzerland, have discovered the unique properties of CLA after years of research. Through experiments in mice and human cells, the scientists found that under the action of CLA, cancer cell growth was inhibited and gradually reduced, which had a clear effect on the treatment of skin cancer, colon cancer and breast cancer.
Experts point out that CLA substances are mainly found in meat and dairy products, and the amount of CLA in ruminants such as cattle and sheep is much higher than that in pigs and chickens. The trial also demonstrated higher levels of CLA in animals herding sheep on the grasslands