The special preparation method of roasting whole lamb has attracted a lot of gourmet food, so how to roast whole lamb? Let's take a look at the recipes and ingredients for roasting whole lamb!
How to roast whole lamb is delicious
ingredient:
sheep......... 1 pc
Shallots............... 250 g
Ginger slices............... 250 g
table salt............... 30 g
pepper............... 75 g
soy sauce............... 150 g
star anise............... 75 g
Sugar color............... 150 g
Cumin powder......... 75 g
sesame oil............... 150 g
method:
1. Slaughter the sheep, blanch the whole body with boiling water at 80-90 ° C, simmer the hair while hot, remove the internal organs, scrape and wash them, and then cut a number of small cuts with a knife in the abdominal cavity of the sheep and the thick flesh on the inside of the hind legs.
2. Put the shallots, ginger slices, peppercorns, large ingredients, cumin minced in the belly of the lamb, and rub it with fine salt to rub into the taste, the knife edge on the inside of the leg of lamb, use the u> shrimp to stabilize the diced /p>
3. Pin the tail of the sheep with an iron skewer to the abdomen, the chest is facing upwards, the limbs are hung with an iron hook to hang the leather surface, brushed with soy sauce, sugar color slightly cool, and then brushed with sesame oil.
4. Hang the whole lamb belly up into the oven that is heated in advance, cover the stove mouth with an iron pot, and seal it with yellow clay, prepare an iron box under the stove, for the mutton oil flowing out of the baking, about 3-4 hours, until the sheep skin is roasted until it is yellow and red and crispy, and the meat is tender and tender.
5. When eating, the whole lamb is first placed in a special wooden plate, the horns are tied with red silk cloth, carried to the dining room for guests to enjoy, the chef will peel off the sheep skin and cut it into strips and plate, then cut the lamb into thick slices, chop the lamb bone into large pieces and plate them separately, with shallots, garlic paste, noodle sauce, lotus leaf cake and bring a Mongolian knife to the table.
Precautions for roasting whole lamb
The production requirements of roasted whole sheep are strict, and 1-2 years old Inner Mongolia white large-headed sheep must be selected, after slaughtering, scalding, scalding, hair, pickling, seasoning, and then hung in the oven, sealed mouth with slow fire to mature, the finished product color is yellow and red, the oil is bright, the skin is crispy and tender, fat but not greasy, crispy and delicious, unique flavor.
Roast whole lamb is a specialty of where
Roasted whole lamb is one of the most expensive dishes in Xinjiang, rivaling Peking duck and Guangzhou crispy suckling pig. In the high-end feast, if there is a roasted whole lamb dining car among the guests, the whole feast will suddenly shine, looking particularly luxurious and spacious, adding an exceptionally rich color to the banquet.
Roasted whole lamb is so famous, in addition to its exquisite selection of materials, is its unique preparation. Xinjiang lamb is tender and tasteless, and enjoys a high reputation in the international and domestic meat markets.