How tempting can slow-cooked roasted lamb leg be?
The silver fork pierces the caramel-colored crispy crust, and the knife slides gently, making a crunchy sound.
Under the blade, the lamb gradually unfolds, revealing the rose-colored texture given by slow cooking under low temperature.
What kind of enticing image is this?
The caramel-colored crispy outer layer transitions inward to a garnet-red matured layer, while the center remains a light cherry pink.
Wang Fan's fingers press on the tender meat, his fingertips feeling the slight resistance of the fibers, but mostly, the softness.
The camera clearly captures the image of the tender meat being pressed down and bouncing back, making everyone involuntarily swallow a mouthful of saliva.
"It's still lamb, why is there such a big difference?"
"Is this the same kind of lamb I ate? I don't think the roasted lamb leg I ate before looked like this!"
"Why is the meat inside so tender? Why?"
