Roast Leg of Lamb

Name: Roast Leg of Lamb
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: A leg of lamb; 35g Cumin barbecue ingredients; Some Soy sauce

by meggy dancing apple

4.7 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

This leg of lamb is a leg of lamb grown up eating weeds with thick meat and fat. I divide a hind leg into several parts. I cut the thick meaty parts into thin slices, the scallion fried lamb is really enjoyable; the leftovers are used to chop stuffing, the mutton and scallion dumplings taste really good; the rest is used for roasting, it must be excellent!
Remove the fascia of the leg of lamb, pull a few cuts, marinate it with ready-made cumin barbecue sauce for 6 hours, turn it over several times in the middle, and then pour the marinade on the cut again. When roasting, you can wrap the leg of lamb with tin foil and bake for 30 minutes to keep the moisture in the meat well and make the meat fresh and tender. Then open the tin foil to expose the leg of lamb and continue roasting for 30 minutes. Come out and make the meat tighter. Counting this before and after, it will take an hour to bake. The thick part of the roasted lamb leg is still very tender, but if the teeth are not good, it will still taste very awkward! Presumably this is the difference between a stocked sheep and a raised sheep! But fortunately, the four people in my family have different preferences. I prefer to chew slowly and slowly. The more I eat, the more delicious it is. "

Ingredients

Roast Leg of Lamb

1. A leg of lamb, remove the fascia and clean it

2. Make a cut on the thicker sides on both sides

3. Cumin barbecue ingredients are ready

4. Pour a little light soy sauce in a basin, then pour in an appropriate amount of cumin barbecue ingredients, and mix into a paste

5. Spread the paste on the leg of lamb and the knife edge with a small spoon, marinate for about 6 hours, turn over several times in the middle, and reapply the paste several times.

6. The marinated leg of lamb is placed on a baking tray lined with tin foil

7. Put it in the middle layer of the preheated oven and heat up and down at 190 degrees. Wrap the leg of lamb in tin foil and bake for 30 minutes, then turn on the tin foil and bake for about 30 minutes.

8. The roasted leg of lamb is eaten with a knife

9. Fragrant

10. Fragrant

Tips:
After the leg of lamb is roasted, the taste is not as good as stir-fried or stewed, so please decide the roasting time and temperature according to your own preferences; the marinated meat is already very flavorful, no need to add additional salt, and some light soy sauce Just to simply add a little bit of umami flavor, by the way, make the cumin barbecue ingredients into a paste; wrap the leg of lamb with tin foil and roast it to make the meat more tender; turn on the roast, and the excess water inside can be roasted. Make the meat tighter.