Roast lamb is a delicacy in which place?

The fire burned for two hours, then slowly extinguished. They slowly walked towards the ruins, but suddenly smelled a smell. The shopkeeper smelled the smell and found it to be a charred lamb.

The owner saw that the shearling was open and the flesh was red. He experimented and found it delicious: "Most customers who come to the ram house to buy roast lamb will bring a small pot with some broth. It doesn't look like you're ordering the soup by buying roast lamb, which suggests you're an apothecary spoon in a casserole.

It's fragrant and full of chili sauce. It has a refreshing taste. This is a wonderful product to make in a summer recipe.

Xinjiang barbecue is mainly made with coal from boxwood. Boxwood is compact and thin. When the coal is made, the heat is high instantaneously.

Roast mutton can preserve a lot of mutton juice, supplemented by red willow branches and willows, and the aroma of red willow penetrates into the meat, so Xinjiang barbecue is famous all over the world. This is the same part of the upper rib meat and bones. But the diameter of the lamb is narrower.

But the meat is delicious. A rib is a piece of meat that is attached to a rib. Fat and skinny are both glutenless.

They are covered with a thin film. Fat and skinny are combined. The fatter and softer the fat, the better the fat coverage, the soft, fresh, soft and juicy, <> texture

First, the ram is washed and cut into small slices, about 3 cm long and 2 cm wide. Don't cut it too big, kebabs are not easy. Lamb skewers are placed in a large bowl, eggs (all scaled) and a moderate amount of cooking wine, starch and soy sauce are added, and roast lamb is a famous dish in Xinjiang.

The Uyghur language is called "Kavaf". It is also a traditional snack of the Uygur people, and the roast mutton can be divided into full roast mutton, roast mutton skewers, roast leg of mutton, etc., the main difference is the size and details of the roast, and the production process is basically the same. The most important thing is the choice of ingredients and the ignition during cooking.

The first is the choice of the lamb. I like to eat fresh lamb chops. Cut them into six inches. Place them on the stove and start baking. The coal fire will not be too urgent. You can brush some salad oil to lower the temperature and seal the moisture of the lamb.

It is the food of Inner Mongolia, and Inner Mongolia often roasts mutton on the grassland, and it is also a very delicious local food.

It is a traditional snack of the Uygur people, and it is also made by the Uygur people to entertain distinguished guests from afar, the taste is very good, and now the roast mutton is also available in other places besides the Uyghurs.

Roast mutton is a local delicacy in Inner Mongolia, which is very nutritious, and the taste is particularly good, and the taste is very good.

The best place for this delicacy is Xinjiang, and you can eat a very authentic roast mutton in Xinjiang, which tastes really good.

Lamb is suitable for grilled parts: ribs, short ribs, loins, leg of lamb, shoulder.

1. Ribs.

This is 8 ribs with tenderloin, the ribs are connected to the ribs of the meat, fat and thin intertwined without tendons, covered with layers of film, fat and thin combined, the fatter the more tender, the fat coverage is good, the texture is soft, tender and juicy, rich in rich stuffy protein and amino acids.

2. Small rows.

Cut between the ribs, like lollipop ribs. The authentic short ribs are well-textured, tender and juicy, and they are grilled until medium-rare, giving them an amazing taste.

3. Ridge.

The chest part to the waist, the best T-bone slice on the sheep, the outer loin is located outside the spine of the spine nut, it is elongated, as long as a flat shoulder, commonly known as flat shoulder meat, there is a layer of belt tendons outside, the fiber is oblique, the muscles are delicate, the meat is tender and juicy, and it is the best part of the mutton.

4. Leg of mutton.

Lean meat, obvious muscle fibers, firm meat, slightly chewy, lamb hind legs are muscles, tendons and fat, but the whole leg can be roasted, smoked or smokeless, the leg can be cut horizontally into lamb chops, and the leg of lamb can also be roasted with bones, but it will be roasted unevenly.

5. Lamb shoulder.

It consists of two pieces of meat that cross each other, with fine fibers and a smooth and tender texture. It can be cut into arm ribs and sliced ribs, it is best to roast it as a whole or cut it into pieces to roast, and the shoulder of the lamb is often used to roast the whole piece at low temperature and slowly, and after roasting, it can be gently disassembled into shredded meat with a fork and seasoned.

The good places for lamb are:

1. Ningxia Yanchitan sheep.

Ningxia Hui Autonomous Region Yanzhuling Lianchi County specialty, China Geographical Indication Product (Geographical Indication Certification Trademark). Yanchi County's unique natural geographical environment has cultivated the unique quality of Tan sheep, and its meat is delicate, tasteless, delicious and evenly distributed, and it is the best quality of meat sheep at home and abroad.

2. Shanxi right jade mutton.

In 2010, the Ministry of Agriculture of the People's Republic of China approved Youyu County's "Youyu Mutton" to pass the People's Republic of China Agricultural Products Geographical Indication Regional Protection Registration, which became the first animal product in Shanxi Province to win the National Geographical Indication Agricultural Products, and Youyu Sheep is one of the sheep treasures. The jade mutton has a strong fragrance, fresh and tender meat, fat and thin, fat but not greasy, and refreshing to eat. After boiling, the broth is transparent and clear, and the fat has a fragrant taste.

3. Inner Mongolia Ordos mutton.

The Ordos desert grassland is blessed with unique natural conditions, and after a long period of natural selection, it has bred the world's best cashmere meat and excellent rare breed - Wangsun-Albas white cashmere goat. Albas white cashmere goat is listed as one of the 20 excellent breeds in China, its cashmere is known as "soft **", "fiber gem", and its meat is known as "ginseng in meat".