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How do you cut the leg of lamb?

The first way to open it is to cut along the texture of the leg of lamb. The texture of the leg of mutton is the direction of mutton fiber. Cutting along the texture can make the mutton easier to cut, while maintaining the taste of mutton. When cutting, we should try to keep the angle of the knife consistent with the angle of the texture, so that we can cut the mutton more easily. The second way to open is to cut from the outside of the leg of lamb to the inside.

For calf meat, we can choose to cut it into thin slices. First of all, put the leg of lamb on the cutting board to make sure the knife is sharp so that it can be cut smoothly. Then, fix the leg of lamb and cut the calf meat into flakes about 1 cm thick with a knife in the direction of the meat texture, so as to maintain the fresh and tender taste of the meat and make it more convenient to eat. After cutting, we can put the thin pieces neatly on the plate, beautiful and generous.

Start with the hind legs with buttocks: first remove the sheep calves. You don't need an axe or a bone chopper to cut along the joint. Then cut in the direction of the thigh bone, separate the leg meat from the natural muscle seams and remove the thigh bone. Don't try to cut the leg bone. This is not what your kitchen knife can do, and it will destroy the integrity of the leg meat. The same thigh bone and the upper link can be cut without a knife at all.

Next, you can start to split the limbs of the sheep. Cut the front and hind legs off the sheep respectively. When cutting, cut against the bone as much as possible, so that the meat can be preserved as much as possible. Then, you can further divide the leg of lamb into smaller parts, such as the calf and thigh. After dividing the limbs, you can continue to split the torso of the sheep. Cut off the sheep's back and ribs from the spine. These parts are often called lamb chops and lamb shoulder meat.

What to do with the leg of lamb?

Roast Lamb Leg: first wash the leg of lamb, then cut the surface of the leg every 3 centimeters with a knife, then sprinkle with pepper and cumin powder, then put the leg in the middle of the oven, and finally bake for 1 hour and 15 minutes.

If we can't finish the fresh leg of lamb, we can take the method of fumigation and air-drying, or we can put it in the freezer for preservation, or we can fry it and sprinkle it with salt. Smoking method: we first cut the mutton into slices, then sprinkle salt on both sides of the mutton and hang it, or we can spread it evenly in the sun to dry. Generally speaking, it takes about three or four days to bask in the sun, this way of preservation can be preserved for a long time, and the taste is good.

If the fresh leg of lamb can not be used up, we can take the method of fumigation and air-drying, or we can put it directly into the freezer for preservation, and we can also fry it and sprinkle it with salt. We can first cut the leg of lamb into slices, then sprinkle salt on both sides of the mutton and hang it in the sun, or we can spread it flat in the sun to dry.

How about the microwave oven, Roast Lamb Leg

If you freeze the leg of lamb, you need to thaw it in the microwave for 5 minutes. Mix Roast Lamb Leg's juice: mix salt, soy sauce, vinegar and chili sauce and add hot water to 300ML. The thawed leg of lamb is cut into 5-8 long and deep mouths with a knife (one is that the sauce can be tasted, the other is easy to cook). Put the leg of lamb on a freshman plate and pour the sauce on top and let the sauce into the meat as much as possible.

The steps of Roast Lamb Leg in microwave oven are as follows: if it is frozen leg of lamb, it needs to be thawed in microwave for 5 minutes. Stir the salt, soy sauce, vinegar and chili sauce and add 300 milliliters of hot water to make the sauce. Cut five to eight long and deep incisions on the leg of lamb with a knife. Put the leg of lamb on a plate, sprinkle the sauce on it, and let the sauce into the meat as much as possible.

Production: soak the leg of lamb in clear water for 12 hours, soak out the blood, draw a knife on the inside of the leg, boil the water in a boiling water pan, remove and control the water and set aside. Put the brine and spice bag in the pot and bring to the boil, put in the leg of lamb, turn the bittern over low heat for 2 hours, remove and cool.

Microwave oven Roast Lamb Leg: this is a fast and simple way for Roast Lamb Leg. First, wash the leg of lamb, then marinate it with seasoning. Put the leg of lamb in the microwave, select the barbecue mode, and set the time. Generally speaking, every 500 grams of mutton needs to be roasted for 8-10 minutes. After roasting, remove the leg of lamb, cool slightly, and then slice it to eat. Steaming Roast Lamb Leg: this is a healthy Roast Lamb Leg way.

Mix black pepper, cumin powder and chilli powder with oil to form seasoning juice. Put the leg of lamb on the baking pan, smear the sauce evenly on the surface of the leg with your hands, and add as much seasoning as possible in 10 small holes. Finally, sprinkle the salt (another 2 tablespoons on the surface of the leg of lamb) evenly and let stand in the cool place for 10 minutes. Oven 250 degrees, heat up and down, preheat for 10 minutes, put the pickled lamb leg directly on the hollowed-out grill and bake in the middle of the oven for 45 minutes.

The microwave oven is a kitchen utensils that excite the water shock in the food through the magnetron, quickly reheat the real object, or thaw the frozen products. An oven is a kitchen utensil that heats food through a heating tube. The two principles are different and the heating temperature is different. The microwave oven is over 100 degrees at most and the oven is 200 to 300 degrees at most. If the microwave oven does not have the function of barbecue and the temperature does not go up, Roast Lamb Leg is not allowed at all.