Bucket Braised Roast Leg of Lamb
1.
Use homemade barbecue barrels or buy at the market
2.
Like other barbecues, add charcoal to start a fire
3.
Choose a leg of lamb about 2 and a half catties, and rinse the leg of lamb with clean water. Because the leg of lamb is too long, you can chop off the leg bone (at the joint) with a knife (as shown in the picture)
4.
For those with stab meat floss tools, you can stab the meat, or use steel piercing, because the leg of lamb has more meat and thick meat, the purpose is to cook faster and absorb the taste.
5.
Pass the processed leg of lamb with a steel skewer through the middle of the leg of lamb and place it into the grill. Pay attention to the balance of the position. Place the stainless steel plate at the bottom of the grill and add 100ml of drinking water to the plate.
6.
Mount the barbecue barrel on the stove
7.
Put the grill in the middle of the barrel
8.
Close the lid and adjust the airflow opening of the grill barrel to ventilate it
9.
Bake it over a strong fire and start timing, usually about 60 minutes.
10.
After about 60 minutes, remove the leg of lamb from the bucket with a hook.
11.
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12.
The leg of lamb needs a second treatment
13.
Cut the leg of lamb that has just been taken out of the bucket with a knife, the purpose is to pour the sauce to make it tasteful
14.
As shown in the picture, the more you stroke, the better
15.
Take out the inner barrel of the barbecue barrel, place the grill net on the outer barrel, and place the cut leg of lamb for reprocessing
16.
Brush with oyster sauce and sesame oil.
17.
Brush it the other way around and bake it for a while, at least until the sauce is dry
18.
The baked product can be sprinkled with pepper and salt, and after the sprinkling, use a knife and fork to divide it into small pieces.
19.
Finished picture
Tips:
If you like other flavors, you can add refined salt, pepper water, cinnamon, star anise, etc. to marinate for 4-6 hours before braising
