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Hong Men Yang Rou (红焖羊肉 Red-Braised Lamb) is a classic Chinese dish known for its deep, rich layers of flavor. The taste is savory, slightly sweet, and gently spicy – simply irresistible. Traditionally, it is a lamb stew dish using chopped lamb and simmered with hearty vegetables like daikon, carrots, potatoes.
I love this seasoning profile so much that I decided to give it a special twist. Instead of small cuts of meat, I slow-braise the lamb leg using the same aromatic sauce. The result is incredible. The tender, fall-off-the-bone lamb infused with the warmth and depth of aromatics is simply delicious.
How to Braise a Lamb Leg?
The cooking method is similar to Hong Shao Zhou Zi (Slow Red-Braised Pork Hock). I use a cast-iron wok to sear the lamb leg with a small amount of cooking oil, sliced red or yellow onion, and a touch of sugar.
Sear the lamb leg on all sides, about 2-3 minutes per side. Rotate it slowly until every surface turns evenly browned and fragrant.
As the wok heats up, the searing time shortens. The first side may take about 3 minutes, but later sides often need only 1 minute. For better flavor and color, I usually do a second round of searing, rotating the lamb leg again to deepen the browning.
While the lamb sears, prepare the braising sauce. Add all the ingredients listed under “Red Braising Sauce” to a small bowl and stir until well combined.
Once the lamb leg is fully seared, slowly pour the sauce over the meat. add 1 1/2 cups of water around the edge of the wok. Bring the liquid to a boil, then reduce the heat to low to maintain a gentle simmer. The braising liquid should stay lightly bubbly—not at a rolling boil.
Braise the lamb for about 2 hours for 5-pound leg. If the lamb leg weighs more than 5 pound, add extra time and continue cooking until tender.
Once the lamb is fully cooked, increase the heat to medium-high and cook for another 5 minutes. This step thickens the sauce and lightly caramelizes the exterior of the lamb.
That’s it. Enjoy your fragrant, deeply flavored red-braised lamb leg!
Red Braised Lamb Leg Chinese Style Recipe
Red Braised lamb Leg using Hong Men Yang Rou seasoning. Simply slow cook for 2-3 hours in a cast iron wok and enjoy.
Ingredients
- 1 lamb leg, about 4-5 lbs
- 1 tbsp cooking oil, such as avocado oil or olive oil
- 1 red or yellow onion, sliced
- 2 tbsp cane sugar
- 1 1/2 cup water
For Red Braising Sauce:
- 4 tbsp Shaoxing wine
- 8 tbsp soy sauce (naturally brewed or Jiang You 酱油)
- 1 tbsp doubanjiang (Sichuan spicy fermented bean paste) or chili powder
- 1 tbsp goji berries
- 1/4 tsp cinnamon
- 1/4 tsp star anise
- 1/4 tsp Sichuan pepper
- 1/2 tsp cumin powder
- 1 tsp red yeast rice powder, optional, for the red color
Instructions
- Rinse the lamb leg well and pat it dry. Trim off the two ends of the red or yellow onion, then peel, rinse, and slice it.
- Heat a cast-iron wok over medium-high heat for about 2 minutes. Drizzle in 1 tablespoon of olive oil in a circular motion, then use a silicone spatula to spread the oil evenly across the base. Add the onion slices, then place the lamb leg in the wok.
- Gently press down and cook for about 2-3 minutes, and then rotate to another side to cook for 2 minutes.
- As the wok heats up, the searing time shortens. The first side may take about 3 minutes, but later sides often need only 1 minute. For better flavor and color, I usually do a second round of searing, rotating the lamb leg again to deepen the browning.
- While the lamb sears, prepare the braising sauce. Add all the ingredients listed under “Red Braising Sauce” to a small bowl and stir until well combined.
- Once the lamb leg is fully seared, slowly pour the sauce over the meat. add 1 1/2 cups of water around the edge of the wok. Bring the liquid to a boil, then reduce the heat to low to maintain a gentle simmer. The braising liquid should stay lightly bubbly—not at a rolling boil.
- Braise the lamb for about 2 hours for 5-pound leg. If the lamb leg weighs more than 5 pound, add extra time and continue cooking until tender.
- Once the lamb is fully cooked, increase the heat to medium-high and cook for another 5 minutes. This step thickens the sauce and lightly caramelizes the exterior of the lamb.
- That’s it. Enjoy your fragrant, deeply flavored red-braised lamb leg!
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Nutrition Information
Yield 8 Serving Size 1Amount Per Serving Calories 71Total Fat 3gSaturated Fat 1gUnsaturated Fat 2gCholesterol 11mgSodium 84mgCarbohydrates 7gFiber 1gSugar 5gProtein 3g