How to cook roast leg of lamb

1, prepare a leg of lamb, both front and back legs can be used, onion, ginger and garlic.

2. Cut the onion, slice the ginger, pat the garlic flat, and cut the onion into sections or strips.

3. Sprinkle the barbecue seasoning with thirteen spices of salt, pour in cooking wine and fermented bean paste, and finally pour some oil (lock the moisture in the meat).

4. Bring disposable gloves, pour out all the juice on the leg of lamb by hand, rub it all over the floor, massage it a few times, and finally cover it with plastic wrap and put it in the refrigerator for one night (so plan which day to eat the leg of lamb in advance).

5. Remember to add water to the four sides of the hanging furnace, put the charcoal into the hanging furnace, light it with combustible alcohol, hang the leg of lamb with a hook and put it into the hanging furnace. If you want to eat tender, bake it for about 70 minutes and 90 minutes. Don't turn it over halfway.

6. I baked it very tender and super tender. My family especially praised the taste of this leg of lamb. If the oven is not hung, the leg of lamb needs to be cut into small pieces and put in the oven. Just master the pickling method.

Roast leg of lamb with charcoal fire-you have to chew up the bones like this.

Cooking tips

Never be lazy in the process of cutting the knife; Pickling method is the key to determine whether this roast leg of lamb is delicious or not; Hanging stoves and ovens can be operated, but charcoal fire must be more soulful and more energy-saving.