Braised roasted leg of lamb

Overview

Roasted lamb leg is a famous dish for entertaining guests in Hulunbuir. What is introduced here is the use of a barbecue barrel to braise lamb legs. It is obviously different from the traditional open fire roasting. The roasted meat is crispy, crispy, not tangy and not greasy. The most important thing is that it is very clean and hygienic. It is a new and popular roasting method in Hulunbuir. I would like to recommend it to everyone

Tags

• hot dishes
• common dishes
• meat dishes
• old man
• dishes
• western food
• banquet dishes
• lunch
• leg of lamb
• oyster sauce
• pepper salt
• sesame oil

Ingredients

Steps

1. 1 Use a homemade barbecue bucket or buy it from the market

   

2. 2 Just like any other barbecue, add charcoal to start the fire

   

3. 3 Use a lamb leg of about 2 and a half kilograms. Rinse the lamb leg with clean water. Because the lamb leg is too long, you can use the calf bone (joint) knife to cut off part of the calf bone (as shown in the picture)

   

4. 4 If you have a meat floss tool, you can pierce the meat, or you can use a steel drill to pierce it. Because the lamb leg has a lot of meat and is thick, the purpose is to roast it faster and absorb the flavor.

   

5. 5 Pass the processed lamb leg through the middle with a steel skewer and place it on the grill. Pay attention to the balanced position. Place the stainless steel plate at the bottom of the grill and add 100 ml of drinking water to the plate

   

6. 6 Place the barbecue bucket on the stove

   

7. 7 Place the grill in the middle of the barbecue barrel

   

8. 8 Cover the lid and adjust the airflow opening of the barbecue barrel to allow ventilation

   

9. 9 Bake over high heat and start timing, usually about 60 minutes.

   

10. 10 After about 60 minutes, take the leg of lamb out of the bucket using a hook.

    

11. 11 Please enter a description of the recipe, up to 1,000 words

    

12. 12 Lamb legs also need secondary processing

    

13. 13 Use a knife to slit the leg of lamb that has just been taken out of the bucket. The purpose is to brush the sauce on it and let it absorb the flavor

    

14. 14 As shown in the picture, the wider the stroke, the better

    

15. 15 Take out the inner barrel of the barbecue barrel, place the barbecue net on top of the outer barrel, and place the cut lamb legs for processing again

    

16. 16 Brush with oyster sauce and sesame oil.

    

17. 17 Brush again and bake for a while, at least until the sauce is dry

    

18. 18 After the baked product is finished, you can sprinkle it with pepper and salt. After sprinkling it, use a knife and fork to break it into small pieces.

    

19. 19 Finished product pictures