Family Version of Super Tender and Juicy Roast Leg of Lamb
1.
Wash the leg of lamb with clean water 2~3 times, then cut the leg of lamb into a cross knife, one is easy to taste, and the other is well cooked
2.
Start marinating lamb shank, and add more than 10 peppercorns, 1~2 onion and half ginger powder, 2 teaspoons of black pepper, 2 teaspoons of cooking wine, and 2 tablespoons of cooking wine. I used Hengshun's cooking wine.
Light soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of salt, 3 teaspoons of sugar, 1 teaspoon of sharp points, just pick up the freshness and massage the meat for 20 minutes with your hands to make it easy to taste
3.
This is the leg of lamb that has been marinated overnight. Remove the onion and peppercorns on the surface. The upper and lower layers of the tin foil need to be stretched a little longer. Put the meat on the tin foil, fold the tin foil in half, and then seal it like It's like a bag.
4.
This is wrapped in tin foil, put it in the oven and bake at 210°C for an hour, then remove the upper layer of tin foil, sprinkle with a handful of cumin grains according to your taste, and continue to bake at 210°C for 20 minutes. According to my preference, I like to bake it for a while longer, and the tenderness is about 20 minutes. Anyway, you need to look at the situation in the oven at this time. Just don't batter it. Haha
5.
As soon as I came out, I was eaten by the child. I took a photo forcibly, otherwise it would be gone in minutes. The outside is crispy and the inside is tender. The juice of the lamb underneath is super tender. You can also eat the upper layer and continue to bake for 10-15 minutes. It is still burnt. Full and super delicious.