How to make your own charcoal grilled lamb legs

Charcoal-grilled lamb legs are particularly common in the north and are a favorite way of eating for locals. They are crispy on the outside and tender on the inside, and taste particularly good. With the popularization of delicious food, more and more people now like to make their own charcoal grilled lamb legs. It is convenient and simple and can be made anytime and anywhere. Lamb legs are very nutritious and have a good promoting effect on body health. Especially for people with cold body and weak body, it is more suitable to eat more lamb. So how to make your own charcoal grilled lamb legs?

The first step, after preparing the washed lamb legs, is to start preparing the marinade. This is the seasoning water that will be used to soak the lamb legs later. Heat the water, add spices, carrots, onions, green peppers, coriander, cumin, etc., boil the water and allow the spices to fully dissolve in the water, filter and keep the juice. This is the brine used to marinate the lamb legs.

The second step is to start processing the washed lamb legs. The lamb legs should be thoroughly coated with salt and MSG. In order to make the seasoning more flavorful, you can also cut a few cuts on the lamb leg with a knife. After spreading evenly, leave it for half an hour. Then soak it in the brine from the first step. This process is relatively long and it will take half a day for the food to absorb the flavor.

The third step is to fully soak it in flavor. If you want the skin of the lamb leg to be crispier when roasting, you need to prepare crispy water. But the crispy water must be poured hot. After the hot shower, you have to wait until the skin of the lamb leg is dry before you can grill it.

Step 4: Take the charcoal and start burning. When the charcoal burning temperature reaches over 200 degrees, put the lamb legs on the rack and start grilling.

Step 5. Pay attention to the baking temperature. Be sure to flip them while baking. It usually takes about 4 hours to bake. It is ready to eat when the skin turns golden or dark red.

Precautions

Mutton has a strong smell, so the marinade time must be sufficient, otherwise it will affect the taste.

When roasting lamb legs, machine-made charcoal is better and the temperature is higher. It can shorten the baking time and has the advantage of long burning time