Alshan Roasted Lamb Legs [Inner Mongolia Alshan Specialty]

What is Alshan roasted lamb leg? Authentic Inner Mongolia Alshan specialty: Alshan roasted lamb leg

Content summary:Do you want to know what Alshan roasted lamb leg is? This article is a detailed introduction toInner Mongolia's Alshan specialty - Alshan roasted lamb legs. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Alshan roasted lamb legs. The full text takes about 5 minutes to read, mainly including the basic introduction of Alshan roasted lamb legs and their nutritional value? What are the product features of Alshan roasted lamb legs? How did the history of roasted lamb legs in Alshan come about? The method of making roasted lamb legs in Alshan

Basic Introduction to Arshan Roasted Lamb Legs

Xing'an Roasted Lamb Legs is a popular Mongolian dish with bright color, crispy and delicious meat, rich nutrition, and nourishing the body

What are the nutritional values of roasted lamb legs in Alshan

Roasted mutton leg evolved from Roasted whole lamb. After long-term development, various ingredients and seasonings have gradually been added to the process of roasting lamb legs, making their shape, color, taste, and freshness integrated into one. They are beautiful in color, fragrant in meat, crispy on the outside, tender on the inside, and dry and not greasy. They are praised by people as "seeing nothing before, the fragrance is already overwhelming."

How did the history of roasting lamb legs in Alshan come about?

It is said that roasted lamb legs were once a famous dish that Genghis Khan loved to eat. During Genghis Khan's Eastern Expedition and Western Expedition, the officials in charge of catering, in order to shorten Genghis Khan's eating time and allow him to rest for a while, did not obtain Genghis Khan's consent before roasting lamb legs.

Genghis Khan often ate roasted whole sheep, but switched to barbecuing in pieces. At that time, Genghis Khan was busy with war and did not pay attention to these things. However, his attendants brought him a plate of roasted lamb legs every day for him to eat. Due to the crispy, crispy, and non greasy texture of roasted lamb legs, he loves to eat them very much. In the future, he will eat it every day and praise roasted lamb legs when he meets people. From then on, the herdsmen added a famous dish to their dining tables. With the passage of time, chefs living in cities absorb the essence of folk roast leg of mutton and practice scientific cooking. It has gradually become a famous dish in hotels and restaurants today

Method for making roasted lamb legs in Alshan

Ingredients

One lamb leg, 200 grams of celery, 1000 grams of tomato sauce, 250 grams of tomatoes, 30 grams of refined salt, 1000 grams of Sichuan pepper water, 5 grams of cinnamon, 10 grams of star anise, 2 grass fruits, 20 grams of ginger, 500 grams of scallions, and 500 grams of lamb soup

1. Rinse the lamb leg clean, evenly poke the small holes with an iron drill, place it in a container, and marinate with refined salt and Sichuan pepper water for 4-6 hours

2. Add cinnamon, star anise, grass fruit, ginger, tomato sauce, and lamb soup to the baking tray, then add marinated lamb legs. Place scallions, tomatoes, and celery on top of the lamb legs. Wait for the oven to heat up to around 180-200 ℃, then push the baking tray into the oven and flip it once an hour for about 3-4 hours. The soup will dry and the lamb legs will be cooked. Take it out and put it on a plate, garnish with cilantro and it's ready to serve