Hello, hello everyone, I am Master Yao who believes that his own catering only teaches real skills.
Today's article is to teach you the whole process of roasting leg of lamb, including the pre-processing of leg of lamb, the marinating recipe of leg of lamb, the whole process of roasting method of leg of lamb, if you also love to eat roast leg of lamb, this article is definitely your choice.
OK, no nonsense, just get started.
After the leg of lamb is bought at home, wash it with cold water, and then soak it for two hours, so that the blood can be soaked out, the smell of the leg of lamb can be reduced, and the meat food made with bones should be soaked in this way.
During the two-hour soaking period, change the water twice.
At this time, we will prepare the marinade of roasting leg of lamb, after the amount of these Chinese herbs spices is good, add warm water to soak for 10 minutes, do not take too long, in fact, soak the perfume, the main purpose is to be able to clean the dust and sand inside the spices, soaking for a long time The taste of the spices will run to this part of the warm water.
So don't soak for a long time, 10 minutes and 8 minutes on the line.
Boil the water, fish out the spices and put them in the pot, turn the pot down and cook for 5 minutes, add various spices, and so the spices are turned off, turn off the heat after cooling, filter the spices out with a leak, you can use a syringe to inject this soup into the leg of lamb to marinate, the remaining marinade juice can be put into the mineral water bottle, put in the refrigerator to freeze, and the next time you can continue to use it.
The names and dosages of spices and seasonings will be put at the end of the article, and you can save them.
After soaking the leg of lamb for two hours, take it out to deal with it, first put the fat oil slices on it, because this fat oil will be very smokey when it is dripped into the stove, so you have to slice it down, this fat oil can also be cut into small pieces, wear it when wearing lamb skewers, the fat oil on the lamb skewers is more delicious.
After the fat oil began to use a syringe to inject marinade juice into the leg of lamb, each muscle was injected into it, and then slightly kneaded, so as to make the taste of the marinade more even, there is another advantage of marinating the leg of lamb by injection, if it is soaked with the marinade juice soaked in the leg of lamb, more marinade juice is needed, because if the marinade juice is less, the leg of lamb cannot be soaked in all, the taste will not be uniform, so the marinade juice will be more, so it will waste a lot. And the marinating time is longer, generally have to be pickled for more than 4 hours to taste, with a syringe there are two hours on the line, after the injection with plastic wrap to wrap the leg of lamb, put it in the refrigerator for two hours, you can bake.
Start roasting leg of lamb, usually when I grilled meat skewers, I used fruit charcoal, but the time to roast leg of lamb was relatively long, so I bought machine charcoal, bought locally, 20 yuan 20 pounds, charcoal is relatively cheap, but very difficult fire, with several pieces of alcohol to light, I suspect that this kind of charcoal is mixed with coal, the next time I buy something from the Internet to try.
There was charcoal burning outside, the house took the leg of lamb out of the refrigerator, removed the plastic wrap, cut a few cuts on the leg of lamb obliquely, and then put the big stick on him, wear this stick do not try to wear it in the middle of the meat, because there are bones in the middle, very difficult to wear, I wanted to wear it in the middle at the beginning, but I did not wear it with a lot of effort, and then I wore it on the floating layer of the leg of lamb, no problem, it was also very strong.
Wait for the charcoal to be roasted, here and everyone to say, the charcoal must be burned thoroughly, can not let the charcoal have a black part of the existence, otherwise the dripping oil will cause a flame, with the flame is not good.
Because it was still a little early, I put the leg of lamb on the top layer of the stove pole, away from the charcoal, and let it roast slowly.
In fact, the roast leg of lamb is very simple, put the leg of lamb on the stove, and the kebab is the same, do not always turn it, but the time to turn it is not fixed, the size of your charcoal fire, and the distance of the leg of lamb from the charcoal, is the impact on the turning time, since the time is not fixed, then how do we judge when to turn the face, it is very simple, just look at it, lift the leg of lamb up to see, the side of the fire is not a little yellow, yellow can be turned over, When the other side is also roasted and yellow, turn it over again.
Wait for both sides to bake yellow, also turned over the noodles, and then when grilled to see the baked side of the oil bubbling, and then can turn over, both sides are baked almost, put some sprinkling and cumin, love to eat pepper can also sprinkle some chili noodles, and then you can use a knife to slice the meat down, the most external roasted meat cut down, and then put on the stove to bake, because this way of roasting leg of lamb, is not able to grill the leg of lamb at one time can be roasted thoroughly, if it is baked thoroughly, then the outer layer will be paste, So you have to first put the outer layer of cooked slices down, and then roast the meat inside, if it is the operation of roast leg of lamb, the leg of lamb that is scheduled to be taken can not be grilled with this kind of stove, to use the kind of roasted leg of lamb stove introduced in the last video to bake, if it is to open a barbecue shop to roast leg of lamb, you can use this stove to roast, customers eat while the next slice of meat, it is a different flavor!
Roast leg of lamb does not always have to turn over, here I have time to grill meat skewers, kebabs are the same, can not always turn over, must wait until the meat changes color white to turn over, basically roasted, sprinkled with sprinkles and cumin can eat, OK, busy for half a day, I also began to eat on the table.
Very good to use roast leg of lamb stove ¥59 purchase
Finally, I put the recipe for roasting leg of lamb here, which students in need can save, and this recipe is for home use without any additives.
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This concludes today's article on roast leg of lamb, thank you for watching, bye bye.