What is the recipe for marinating roasted whole lamb?

Roasted whole lamb is tender and delicious. Lamb has high nutritional value. Lamb is rich in high protein, calcium, phosphorus and other nutrients. It can nourish the heart and lungs, relieve heat and toxins. Many people like to eat roasted whole lamb, which is simply a great enjoyment on earth. The recipe for marinating roasted whole lamb needs to be well prepared so that a delicious whole lamb can be roasted. The recipe for roasting whole lamb is very simple. What is the recipe for marinating roasted whole lamb? Let’s take a look below.

1. Roasted whole lamb marinating recipe

Lamb (1), 500g green onion, 250g ginger slices, 1000g celery, 250g soy sauce, 300g Sichuan peppercorns, 100g Sichuan peppercorns, 100g peppercorns, 50g bay leaves, 50g cinnamon, 200g Guangdong rice wine, 75g star anise, 50g fennel powder, 400g salt, 150g sesame oil, 200g MSG, and some water.

2. Production steps

1. Kill the sheep, scald the whole body with boiling water, remove the hair while it is still hot, take out the internal organs, scrape and clean them, and use a sharp knife to make a deep cut in the thicker part of the meat on the inside of the lamb leg to facilitate the marinating process.

Put onion segments, ginger slices, peppercorns, star anise, and fennel powder into the lamb's belly, and rub with fine salt to season it. Season the cut on the inside of the lamb leg with seasonings and salt. Place the lamb in a prepared container and seasoning water and marinate for 4-5 hours. After marinating, take out the lamb and drain off the seasoning water on the surface, preparing to fix it before roasting.

2. Spread the marinated lamb flat on the grill, tie its limbs to the four corners of the grill with wire, and then fix the overall position of the lamb. When tying, you can pad it with a proper amount of tin foil, so as not to destroy the beauty of the final roast. After the limbs are fixed, fix the spine of the sheep. In order to ensure the stability of the sheep on the grill, fix at least three to four positions along the spine of the sheep. After fixing the spine, stretch the lamb chops outward until they are flat and fix them on the lamb roasting racket. Brush with sesame oil.

3. After hanging the lamb into the special whole lamb roasting oven, turn on the rotary switch and adjust the speed to allow the lamb to rotate evenly and steadily in the oven. Always keep an eye on the temperature and keep it between 200-300 degrees. If the temperature is too high, please turn off the fan and open the furnace door appropriately to cool it down quickly. If the temperature is too low, please turn on the fan. If the baking time is long, please ensure that there is enough carbon. Remember to keep your sink full of water.

4. When the lamb is about 60% to 70% cooked, you need to take it out, cut it, and brush it with oil. The direction of the knife should be to cut from the head to the tail along the direction of the sheep. Make appropriate adjustments based on the thickness of the mutton. Do not cut through it. The spacing should be 2-3CM. The entire baking process requires brushing with oil at least 2-3 times to ensure that the surface of the lamb is golden and shiny.

5. When it is out of the oven, remove the wire that fixes the lamb, put it on a special tray, add a special knife and fork, and serve it on the table.

3. Notes

The production requirements of roasted whole lamb are strict. Sheep aged 1-2 years must be selected. After being slaughtered, skinned, dehaired, pickled, and seasoned, they are hung in a special oven. The finished product is yellow-red and shiny, with crispy skin and tender meat. It is fat but not greasy, crispy and delicious, with a unique flavor.