Old and young people like roasted leg of lamb, restaurant chef in the production of what are the best tricks?

Lamb leg roasting plate has a beautiful appearance, brownish red color, crispy meat, mellow taste, tender color and aroma. Young and old alike, is one of the grassland cuisine. "Roasted leg of lamb" is a famous Mongolian dish, widely spread and produced in the northwest. This dish is made of lamb leg, marinated and baked with seasonings. The leg of lamb has a good shape, red color, crispy and thick, with a delicious taste and long aftertaste.

Roasted leg of lamb is a dish whose ingredients are mainly hind leg of lamb, tomato sauce, celery and so on. Roasted leg of lamb is a famous dish to entertain guests in Hulunbeier. Roasted leg of lamb is evolved from roasted whole sheep.

It is said that roasted lamb

leg is a famous dish that Genghis Khan liked to eat. During Genghis Khan's western campaign, the official in charge of food changed the whole lamb that Genghis Khan used to eat into thin slices and barbecue in order to shorten Genghis Khan's meal time and let him rest for a while. At that time, Genghis Khan was too busy fighting to pay attention to these things. And the waiter brought him a plate of roasted leg of lamb every day for him to eat. Because the roasted leg of lamb was crispy and hot and greasy, he loved it. After that he ate it every day and everyone appreciated the roasted leg of lamb. After that, a famous dish was added to the herdsmen's table. Over time, chefs living in cities absorbed the essence of folk roasted leg of lamb, cooked it scientifically, and it gradually became a famous dish in hotels and restaurants today.

The original chef always roasted leg of lamb. No wonder it was so delicious!

[Manufacturing method]

Step 1: Prepare the Orleans barbecue ingredients, leg of lamb, salt and pepper, chili pasta, ginger, cumin, onion and honey to spare

Step 2: Cut off the leg of lamb and put it into the paper to absorb the excess water

Step 3: Slice the onion and ginger to spare

Step 4: Prepare the Orleans barbecue ingredients, salt and pepper, chili pasta, cumin and salt, rub it on the leg of lamb, finally pour honey, wrap it with plastic wrap and marinate for 5-10 hours, the longer the better

Step 5: Remove the onion and ginger

Step 6: Wrap it in 2 layers of tinfoil and put it in the oven, which is preheated and baked at 208 degrees for 45 minutes

Step 7: Take it out

Step 8: Serve it with Chili noodles and cumin for better flavor