Raw Attributes

Source: 小高姐

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• description: 烤一整条羊腿听起来有挑战性，但是实际上并不难。先用调料腌制一晚，第二天用铝箔纸包好，放入烤箱低温慢烤四小时，让肉质酥烂入味。最后去掉铝箔纸再用高温烤10分钟，把表面烤得金黄焦香，就能上桌了，瞬间成为聚会上的焦点。 烤羊腿食谱： 羊腿：4-5 kg 粗颗粒孜然粉：15克 粗颗粒香菜籽粉：15克 辣椒碎：15克 辣椒面：10克 蒜粉：15克 洋葱粉：15克 盐：25克 味精：10克 冰箱隔夜腌制 包铝箔纸，300°F/150°C 不带风扇烤4个小时 （如果客人没有来齐，烤箱温度降到200°F/93°C保温，直到开饭时间，再进行下一步操作） 去铝箔纸后 450°F/230°C 带风扇烤10分钟 Roast Lamb Leg Recipe: Lamb leg: 4–5 kg Coarse cumin powder: 15 g Coarse coriander seed powder: 15 g Chili flakes: 15 g Chili powder: 10 g Garlic powder: 15 g Onion powder: 15 g Salt: 25 gMSG: 10 g Marinate overnight in the refrigeratorWrap in aluminum foil, roast at 300°F/150°C (no fan) for 4 hours (If guests have not yet arrived, reduce oven temperature to 200°F/93°C to keep warm until serving time, then proceed to the next step) Remove foil and roast at 450°F/230°C (with fan) for 10 minutes 背景音乐：Mas Cafe by Casa Rosa 烤羊腿, 烤羊腿的做法, roast leg of lamb, whole leg of lamb,
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