Persian Lamb Leg

Persian Lamb Leg

　　Persian Lamb Leg is a traditional famous halal dish from the ancient city of Xi'an. Because it is made using roasting techniques, it is also known as Roast Lamb Leg. It originated during the Tang Dynasty when Persian merchants traveling along the Silk Road would roast lamb legs over an open flame to stave off hunger. The dish was later introduced to the food markets of Chang’an, the starting point of the Silk Road. As it originates from the open-fire roasting method used by Persian merchants, it earned its name.  The basic production method is to select one hind leg of a lamb around one year old (a castrated male), uniformly prick it all over with an iron skewer or make small knife cuts, then rub it evenly with a mixture of Sichuan peppercorn water and salt, and let it marinate for 4 to 6 hours. Once the oven reaches a temperature of 140–150°C, line the roasting tray with ginger and green onions as a base. Place the lamb leg, with skin and membrane removed, on top. Cover it with slices of tomato (or tomato sauce) and onion, then pour in the seasoned broth made from lamb soup, salt, soy sauce, cooking wine, cinnamon, star anise, grass fruit, green onions, and ginger. Place it in the oven and roast for approximately three to four hours, turning it three times during cooking and gradually adding more seasoned broth. It is ready once the broth has been absorbed and the meat is fully cooked.  Its features include a dark reddish-purple hue, a tender and flaky texture, a delicious and savory flavor, a rich and fragrant aroma, and a lingering aftertaste. According to the "Sui Xi Ju Diet Spectrum," lamb has dietary therapeutic benefits such as “sweet warmth that nourishes the center, supplements qi, enriches vitality, and guards against wind and cold.” (Xi’an)