Charcoal Roast Leg of Lamb-such Roasted Bones Must be Cleaned

Name: Charcoal Roast Leg of Lamb-such Roasted Bones Must be Cleaned
Total time: 2 h
Yield: 3
Cuisine: Chinese
Ingredients: 1 leg of lamb; 5 pieces Coriander root; Some Cooking Wine; Some Fermented bean curd juice; 2 tablespoons Pixian Doubanjiang; Some oil; 1/2 a piece onion; 1 shallot; 6 slices ginger; 7 cloves garlic; 1/2 bag Barbecue material; Some Thirteen incense; Some salt; Some Soy sauce

by Eat up

4.9 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

3

According to legend, roast leg of lamb was once a famous dish that Genghis Khan liked to eat. The meat of roast leg of lamb was crispy, crispy, non-satisfied and not greasy. Not only Genghis Khan loved it, but also became a hard dish among the hard dishes on the table of many people's families. The roast leg of lamb I shared with you today is my experience of roasting many times, and the marinating method is also very unique. That’s why this flavored roast leg of lamb was created. Collect it and learn it.

Charcoal Roast Leg of Lamb-such Roasted Bones Must be Cleaned

1. Prepare a leg of lamb, either the front leg or the back leg. Use a knife to make a few more cuts on the leg of lamb, especially deep cuts on thick meat. One is easy to taste, and the other is easy to roast.

Charcoal Roast Leg of Lamb-such Roasted Bones Must be Cleaned recipe

2. Cut green onion into pieces, slice ginger, smash garlic, cut onion into cubes or strips

3. Sprinkle the barbecue salt with thirteen incense, pour in the cooking wine soy bean curd sauce, Pixian bean paste, and finally pour some oil (to lock the moisture in the meat)

4. Put on disposable gloves, pour all the juice on the leg of the lamb by hand, wipe all the places, massage several times, and finally cover it with plastic wrap and put it in the refrigerator to marinate for one night (so plan in advance which day to eat the lamb leg

5. Remember to add water to the four sides of the hanging furnace, put the carbon into the hanging furnace, ignite with combustible alcohol, hang the leg of lamb by hook, put it in the hanging furnace, and bake it for about 70 minutes, and the old one for about 90 minutes, without turning halfway surface

6. My roast is tender and super tender. My family members especially praise the taste of this lamb leg. If you don’t have a hanging stove, you need to unload the lamb leg into small pieces and put it in the oven. The main reason is that the marinating method is mastered.

Tips:
You must not be lazy in the slicing process; the marinating method is the key to determining whether this roast leg of lamb is delicious; the hob oven can be operated, but the charcoal grill must be more soulful and save energy