How to roast mutton in the oven?

1. Slice mutton and onion, and add vegetable oil, soy sauce, cooking wine, salt and starch.

2. Seal and marinate with plastic wrap for half an hour.

3. Brush the tin foil tray with oil, spread the onion in the tin foil tray, then spread the mutton slices on the onion, and then sprinkle (wipe) the barbecue material, cumin powder (five grains) and barbecue sauce (hot sauce) on the mutton slices.

4. Seal the tin foil tray with tin foil.

5. Bake in a 200-degree oven for 20 minutes. If the mutton thins, it takes 10 to 15 minutes. Then remove the tin foil covered on it and bake at 170℃ for about 8 minutes.

6. After leaving the box, you can also add seasonings according to your personal preferences.

Tips:

1, cooking wine and starch are added during curing, and the roasted meat is more tender.

2. Cover with tin foil first, or the roasted meat will be too dry. After the tin foil is removed, the temperature should be lowered, otherwise the surface will be easy to paste.

Roast mutton is a dish in West and Central Asia.

Tracing back to the history of roast mutton, it is probably after human beings discovered fire that they began to roast all kinds of wild animals with fire. At that time, there were no spices and no tools. Archaeological data show that kebabs existed in China as early as 1800 years ago. There are stone carvings of kebabs in The Complete Portraits of Han Dynasty.

The kebab is called "Kawaf" in Uighur. Kebab is the most famous ethnic snack in Turpan. Few Chinese and foreign guests who come to Turpan do not eat mutton kebabs. Xinjiang mutton kebabs can be said to be popular snacks all over the country, which can be seen everywhere in urban and rural areas, streets and markets and are deeply loved by the masses.

Xinjiang Uygur traditional mutton kebabs are not only street fast food, but also delicious food that can be served to guests. Authentic kebabs are as brown and shiny as roast whole sheep. They are slightly spicy and delicious, not greasy or tender, and the meat is fresh and delicious. The emphasis on materials is not as strict as roasting whole sheep, but the difference between them lies in the size and specific roasting method.