How to deal with a roast leg of lamb that is too old, what to do with a leg of lamb

Using red wine can soften proteins.

Roast the leg of lamb: Wash the leg of lamb first, then use a knife to make a cut on the surface of the leg of lamb at intervals of 3 cm, sprinkle with pepper and cumin, and then bake the leg of lamb in the middle of the oven for 1 hour and 15 minutes. Lamb shank stew:

Chop the lamb leg into the pot and blanch the ginger, pour the meat into the pressure cooker, add green onions, ginger, seasonings, dark soy sauce, vinegar, cooking wine, etc. and cover the pot with a lid and stew. Sauce lamb shank: Wash the lamb leg, pour water into the pot, then add ginger slices, seasonings, sauce to boil, then put in the lamb leg, turn to low heat and simmer for about 3 hours.

1. Roast the leg of lamb: wash the leg of lamb first, then use a knife to cut a hole every 3 cm on the surface of the leg of lamb, then sprinkle pepper and cumin powder, then put the leg of lamb in the middle of the oven, and finally bake for 1 hour and 15 minutes.

2. Stewed lamb shank: cut the lamb leg meat into pieces and put ginger in the pot, pour the meat into the pressure cooker, add green onions, ginger, seasonings, dark soy sauce, vinegar, cooking wine, red dates and wolfberries and cover the pot, stew and add an appropriate amount of salt to taste, and then sprinkle with coriander.

3. Sauce lamb shank: Wash the lamb leg, put the dry yellow sauce and sweet noodle sauce into a bowl and dilute it with water. Put the seasoning into the seasoning box, pour the water that can cover the leg of mutton into the pot, then put in the ginger slices, seasonings, sauce and boil, then put in the leg of mutton, turn to low heat and simmer for about 3 hours after boiling.

Mongolian roast leg of lamb.

Features: The finished dish is crispy on the outside and tender on the inside, and the color is bright.

Ingredients: 1 Mongolian tender leg of lamb (about 1750 grams).

Seasoning: 110 grams of cumin powder, 110 grams of chili noodles, 3 grams of pepper noodles, chopped green onions, 3 grams of sesame oil, 25 grams of minced green onions, 25 grams of ginger, 10 grams of salt, 100 grams of red oil, 20 grams of cooked sesame seeds, 5 grams of diced onions, spice packets (1 gram of rosemary, 5 grams of Sichuan pepper and star anise, 1 gram of white cardamom, 3 grams of cinnamon, 1 gram of cloves, 2 grams of kaempfera, 2 grams of cumin, 3 grams of bay leaves), 5 kg of brine, 2 kg of salad oil (actual consumption of 300 grams).

Production: 1. Soak the leg of mutton in clean water for 12 hours, soak it in blood, draw a knife on the inside of the leg of mutton, boil it in a pot of boiling water to remove the blood, and remove the water for later use.

2. Put the brine and spice packets in the pot and bring to a boil over high heat, put in the leg of mutton, turn to low heat and marinate for 2 hours, remove and cool.

3. Wipe the marinated lamb leg with 100 grams of cumin powder, 100 grams of chili noodles and 10 grams of salt, brush with red oil, fry in 30 percent hot oil until golden in color, and remove the oil.

4. Leave 30 grams of bottom oil in the pot, when it is hot, stir-fry the ginger slices and minced green onions, add the remaining cumin powder, chili noodles and peppercorn noodles and fry until fragrant, pour them into the leg of lamb, sprinkle with cooked sesame seeds, chopped green onions, diced onions, pour sesame oil, and put them out of the pot to form.

The shelf is bought from the Internet, the key is the location, if there is an open-air balcony at home, it is very convenient, if not, it is roasted under the range hood at home, and everyone eats it at the dinner table after the test, and my roast beef is made like this

It is recommended to do it on the balcony, otherwise the smell of smoke in the room will be difficult to fade away for a long time. Can't afford to hurt!

It's a little difficult, find a stove to test outside, and avoid fire.

Roast leg of lamb. 1. Take it out of the refrigerator for an hour before baking. Leaving the meat at room temperature ensures that it is grilled evenly. If you take the cold lamb out and grill it, you'll only get a leg of lamb that's charred on the outside and undercooked on the inside.

2. Preheat the oven to 204 degrees Celsius.

3. Rub seasoning on top of the meat. The lamb is tender, so it doesn't need to be soaked. You can follow the recipe to marinate lamb, but simply wiping is an easier way to complement the flavor of the meat.

First, rub the leg of lamb with olive oil and a tablespoon of lime juice. Then, sprinkle the legs with salt, chili peppers, and about 3 tablespoons of your favorite seasoning. Try these spices, individually or in combination:

Crushed rosemary. Dry 100 rolls of macro vertical incense.

Dried sage. Crushed garlic.

4. Put the leg of lamb in a baking dish. Use a pot that is slightly larger than the leg of lamb.

5. Roast the leg of lamb for 30 minutes. Roast the leg of lamb on high heat for the first 30 minutes, which can have a nice brand.

6. Reduce the temperature and continue baking. For the rest of the time, set the temperature to around 176 degrees Celsius. Bake for another 30 to an hour or more, depending on your preferred level of doneness.

Anyway, after an hour, use a meat thermometer to check the temperature of the meat and see how the leg of lamb is progressing. Here are some general guidelines about roasting time::

7. Medium-cooked meat: Roast until the internal temperature of the meat reaches 52 degrees Celsius, which will take about 15 minutes per catty. Medium-cooked meat: Roast until the meat has an internal temperature of 54 degrees Celsius, which will take about 20 minutes per catty.

Five large sized cooked meats: Roast until the internal temperature of the meat is 57 degrees Celsius, which takes about 25 minutes per catty.

Fully cooked meat: Roast until the internal temperature of the meat is 68 degrees Celsius, which takes about 30 minutes per catty.

First roast.

Preheat the oven to 120 degrees.

Bend the baking tray and put the marinated lamb in it, wrap it in the foil, and put it in the oven.

Bake on a heat of 120 degrees above and below for several hours.

In this process, Duan Tong roasted the leg of mutton, but did not lose a lot of water.

I've tried roasting it at 90 degrees, and it works very well, but it takes longer.

Second roast – coloring.

This process is to roast the leg of lamb at high temperatures to achieve a crispy skin, full flavour and attractive colour (where the Maillard reaction comes).

Remove the foil from the surface and set the oven temperature to 210 degrees on the top and 190 degrees on the bottom.

Put the leg back in the oven and bake on both sides for about 20 minutes.

Mutton is hot and should be eaten in winter. If you suffer from acute inflammation, external fever, initial recovery from fever, sores and ulcers, boils and other symptoms, you should avoid eating mutton. If you are plain and strong, thirsty and drinkable, and constipated, you should also eat less mutton to avoid heat injury.

So do you know how to roast a whole lamb? Let me share with you how to roast a whole lamb.

Preparation of ingredients for roasting whole lamb

Steps to roast a whole lamb

1.The lambs are packed up and need to be marinated overnight.

2.Bake over smokeless charcoal for 20 minutes.

3.Grilled two pieces, the lamb chops below were a little burnt without noticing, no charcoal was added halfway, and the fire was simmered over the embers, remember to close it.

4.Put on a plate, dip in sauce, or tear directly by hand, crispy and not greasy.

Precautions for eating lamb

Reasonable combination to prevent fire.

Mutton is warm and easy to get hot when eaten often. Therefore, when eating mutton, it should be paired with cool and sweet vegetables, which can play a role in cooling, detoxifying, and removing fire. Cool vegetables generally include winter melon, loofah, spinach, cabbage, enoki mushroom, mushroom, coconut white, bamboo shoots, etc.; When eating mutton, it is best to match tofu, which can not only supplement a variety of trace elements, but also play a role in clearing heat and quenching thirst; The mutton and radish are made into a dish, which can give full play to the role of radish cooling, eliminating stagnation and dissolving phlegm and heat.

In addition, mutton is anti-banxia and calamus, which should not be used together.

Do not eat with vinegar, tea and pumpkin.

The Compendium of Materia Medica says:"Eating mutton with vinegar hurts people's hearts"。Mutton is hot, vinegar is sweet and warm, similar to wine, the two things are cooked together, and it is easy to make fire and blood.

Therefore, vinegar should not be added to the mutton soup. Mutton is rich in protein, and tea contains more tannic acid, and drinking tea immediately after eating mutton will produce a substance called tannin protein, which is easy to cause constipation; If eaten with pumpkin, it can easily cause jaundice and beriberi.

Lamb is delicious and should be done in moderation.

Mutton is sweet and warm, and excessive consumption will promote the development of some lesions and aggravate the condition. In addition, if a large amount of mutton is ingested, the liver cannot effectively complete the metabolic functions such as oxidation, decomposition and absorption of proteins and fats, which increases the burden on the liver, which can lead to morbidity; People with frequent erosion of the mouth and tongue, red eyes, bitter mouth, irritability, dry throat, swollen and sore gums and diarrhea should not eat more.