How to cook a whole leg of lamb

Lamb legs have a relatively high nutritional value and are a great tonic for dispelling the cold in autumn and winter. There are many ways to cook lamb legs, and the tastes produced by different cooking methods are also different, but they are all very delicious, tender and fresh, with little fat. They are not only suitable for roasting, but also for stewing and braising. You can choose to cook according to your preferences and tastes, but how to roast lamb legs?

Today, we choose to use the method of braising cabbage with auxiliary ingredients to make a warm pot for winter, the taste is endless!

Ingredients: a lamb leg (the hind leg is too big for one person to finish, so I bought the front leg), onion, carrot, lamb horn pepper, and bean curd knots.

Seasoning: onion, ginger, garlic, dried chili corners, fennel, bay leaves, cinnamon, cloves, cardamom, nutmeg, pepper, hawthorn, sugar, salt, chicken essence, rock sugar, cooking wine, and umami treasure (chicken essence).

1. Cut the lamb leg into pieces. Since I don’t have a boning knife, I just did a simple dismemberment. Some of the bones were surprisingly big! After cutting, soak it in cold water and add some cooking wine. Soak for no more than 15 minutes.

2. After soaking, boil it directly over high heat to remove the dirt inside the meat, then remove the meat and bones and drain. Cut the onion into sections, cut the ginger into large pieces and then mash it, mash the garlic directly, prepare the peppercorns and dried chili corners and put them in a small bowl for use, then put oil in a wok and add 2 tablespoons of sugar, and stir-fry the sugar color. Haha, I despise using soy sauce for coloring.

3. When the sugar is melted and boiled for the second time, pour in the mutton and keep stirring. When the sugar color covers the meat, add the onion, ginger, garlic and other seasonings in the prepared small bowl, turn the heat to medium-low, pour in a small amount of cooking wine, and keep stirring.

4. After the aroma comes out, add boiling water (it must be boiling water). The wok is too small so I changed it to a cooking pot! Add fennel, bay leaves, cinnamon, cloves, cardamom, nutmeg, pepper, hawthorn (be sure to add hawthorn, which can make the meat rot faster), and carrots, and simmer on low heat for 1 hour (it is best to have the heat just barely boiling).

5. Add salt and MSG, simmer on low heat for 10 minutes, add a few pieces of rock sugar, and simmer on high heat for 10 minutes to reduce the sauce and make the meat flavor more intense.

6. Serve with coriander! !

7. At this point, the braised lamb leg is ready. If you are not good at eating pure meat dishes, you can take out some of the lamb and soup for further processing! Continue to stew potatoes and vermicelli. When potatoes and vermicelli are basically cooked, add chopped onions and green peppers, stir-fry over high heat... serve!