Hello, I'm JoJo in Canada
Today, I'm sharing my recipe to make lamb meat jelly
It can be served as main course or cold snack
Here is a New Zealand lamb leg weighing 2.2 kilograms
Firstly, cut meat from leg
Lamb leg is good for making lamb meat jelly
cause there's only a thin layer of fat attached
Cut the meat to fist-size
Leave some meat on the bone
so I could make a lamb leg bone soup
Immerse the picked 1500 grams meat in cold water for 2 hours
Gelatinous substance in pork rind helps leg meat form jelly
The ratio of lamb meat and pork rind is 3 to 1
Prepare 500 grams of pork rind
Remove all fat and hair from rind
Cut rind to large piece
300 grams of Lo Bok or Daikon is optional
It's used to absorb grease in the soup. Don't use carrot as substitute
List of seasonings: 4 Tbsp soy sauce; 4 Tbsp dark soy sauce
3 Tbsp cooking wine; 20 grams granulated sugar; 1 tsp salt
1 star anise; 1 tsp fennel; 5 slices ginger; 3 green onion
The spices listed in my recipe are enough
Adding too many will spoil the flavor of lamb meat in jelly
Immerse meat, pork rind and ginger slices in cold water
Bring water to boil and reduce to med heat to cook for 5 minutes
Scoop meat and rind out. Pour the water away
Rinse meat and rind with warm water
Cut rind to strips
Pour 3000ml cold water into pot and bring it to boil
Add green onion, spices mesh pouch, meat and rind
Add soy sauces and cooking wine
Keep pot covered. Bring it to boil then reduce to low-med heat. Continue cooking for 30 minutes
After 30 minutes, add Lo Bok. If you don't have it, skip this step
Keep pot covered. Continue cooking for 1 hour at low-medium heat
After 1 hour, add sugar and salt to meet your taste.
Keep pot covered. Continue cooking at low-medium heat for another 30 minutes
After 30 minutes, discard Lo Bok
Then scoop lamb meat and pork rind. Keep soup in pot
Prepare a heat-resistant container for making jelly
Crush cooked lamb meat in container
Don't crush it to tiny pieces. Keep the meat texture
Chop the cooked pork rind to small pieces
Put the chopped rind back to the pot
Continue cooking the rind for 15 minutes at medium heat
After 15 minutes, scoop chopped rind and mix it with lamb meat
Now fill the soup to the mixture of meat and rind
Fill the soup to the level of meat and rind mixture
Stir the mixture so it can absorb more soup
Use ladle to flatten the top level of the mixture
Cool it down at room temperature. Keep container covered and chill it in fridge
After chilling in fridge overnight, lamb meat jelly is done
Time for taking it out of the container
Use knife to separate the jelly from the container
It yielded 2000 grams of lamb meat jelly
The natural gelatin gives lamb meat jelly a firm and resilient texture
Time to carve the jelly
As you wish, you can carve jelly into slices, chunks, cubes, etc
Very delicious home made meat jelly
full of flavor of lamb meat
with chewy elastic taste
Lamb meat jelly can be served as main course, cold dish or snack
It's an eye-popping dish for gathering and party as well
Try my recipe if you're interested in
Thanks for watching. I'm JoJo. See you next time