Braised lamb legs in a bucket

2024-11-11 03:00:24 147

Grilled lamb leg is a famous dish served to guests in Hulunbuir. Here we introduce the use of barbecue buckets to stew lamb legs, which is significantly different from traditional open flame grilling. The meat is crispy, crispy, not greasy, and most importantly, very clean and hygienic. It is a popular new grilling method in Hulunbuir. We would like to recommend it to everyone

Details of ingredients

Lamb legAbout 2 and a half pounds each
salt-and-pepper a little
Oyster saucea little
Sesame oila little

Technique

difficultybeginner
workmanshiproast
tasteOriginal flavor
timean hour

Steps to make Braised lamb legs in a bucket

1. Use homemade barbecue buckets or purchase from the market
2. Like other barbecues, add charcoal to catch fire
3. Select sheep legs weighing about 2.5 pounds and rinse them with clean water. As the sheep legs are too long, use a small leg bone (joint) knife to cut and fold the small leg bone (as shown in the picture)
4. For those with meat floss tools, you can prick the meat or use a steel chisel to puncture it, because lamb legs have more meat and thicker flesh, which can be cooked faster and absorb the flavor.
5. Thread the processed lamb leg through the middle of the leg with a steel tag 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 milliliters of drinking water to the plate
6. Place the barbecue bucket on the stove rack
7. Place the grill in the middle of the barbecue bucket
8. Cover the lid and adjust the airflow outlet of the barbecue bucket to allow for ventilation
9. Bake over high heat and start timing, usually for about 60 minutes.
10. After about 60 minutes, use a retrieval hook to remove the lamb leg from the bucket.
11. Please enter a recipe description, up to a maximum of 1000 words
12. Sheep legs still need secondary treatment
13. Cut open the leg of the lamb that has just been taken out of the bucket with a knife, in order to pour the sauce and let it taste
14. As shown in the figure, the more you draw, the better
15. Take out the inner bucket of the barbecue bucket, place the barbecue net on top of the outer bucket, and place the sliced lamb legs for further processing
16. Brush with oyster sauce and sesame oil.
17. Brush again in reverse and bake for a while, at least until the sauce is dry
18. After baking, you can sprinkle pepper and salt on the finished product. After sprinkling, use a knife and fork to divide it into small pieces,
19. Finished product drawings