【Not Gamey】Frozen Australian Lamb Shanks

何解肉肉特賣會嘅羊膝唔騷又好味？

肉肉特賣會嘅急凍羊肉都係優質、可靠同穩定嘅高級產品。所有羊肉都係嚟自澳洲綠悠悠嘅牧場，專門生產用作肉類用途嘅羊隻，於行內歷史悠久，享負盛名：

• 嚴格控制羊隻胴體嘅重量範圍，可穩定羊肉嘅切割
• 嚴密監控生產系統，確保生產出最高質量嘅羊肉
• 無添加荷爾蒙或促生劑
• 自由放養
• 佢哋嘅羊肉都含豐富鐵質、維他命B12同蛋白質
• 虜獲殊榮嘅品牌，例如 RQFWS（皇家昆士蘭美食與美酒展）品牌嘅冠軍羊肉，金、銀、銅獎

煮羊膝小貼士

燉煮或慢煮最好：

羊膝原身嘅肉比較韌，所以最好用燉煮或慢煮的方法，直到羊膝肉變得嫩滑，骨髓融入濃郁嘅醬汁。放入焗爐（或慢燉鍋）足夠嘅時間，羊膝肉就會變得軟腍，骨肉分離，而且肉會吸收所有美味的醬汁（呢個醬汁緊要喇~！）。

調味要做足：

煮之前要好好咁調味，可以用蒜粉、甜紅椒粉（paprika）、肉豆蔻、鹽同黑胡椒，因為羊膝肉特別適合重口味嘅調味。

煎香再燉煮：

燉煮之前先煎香羊膝，咁樣會令羊膝嘅風味更好咁揮發出嚟，再加上香脆的外皮，所以唔好跳過呢一個步驟呀！

要配香濃嘅醬汁燉：

燉羊膝嘅秘密在於醬汁。肉肉特賣會建議用紅酒做底嘅醬汁，材料簡單但味道豐富。紅酒嘅微甜同酸度配上鮮味嘅湯底，再加入新鮮香草同香料，單係醬汁已經滋味到可以直接送白飯食！

唔使擔心煮過火：

羊膝係一個比較耐煮嘅部位，煮耐啲都唔怕（亦都係需要煮得耐嘅~）。煮唔夠耐就會好韌的，好難咬開！煮得好嘅羊膝肉應該一叉落去就骨肉分離，所以要預留足夠時間。如果焗咗 2.5 個鐘之後都仲未夠腍嘅話，就應該繼續煮，每 15 至 20 分鐘檢查一次，加多啲湯底保持有足夠嘅醬汁就 ok 喇。

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