有做羊肉很好的配方嗎？

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羊肉身上有一股腥味很難去除，只需加幾味簡單的香料，在冬天就可以熬一鍋有營養的羊肉胡蘿蔔湯給身邊的親人吃。具體步驟見上視頻。

當然是吃養生羊肉暖身鍋啦！耶耶耶！

立冬寒流來襲燉一鍋暖身大肉菜，好吃到秋褲都甩掉！

羊肉能暖中補虛，補中益氣，開胃健身，益腎氣，養膽明目，治虛勞寒冷，五勞七傷。秋冬季節，燉一鍋熱乎乎的羊肉，連湯帶肉的喝下肚，暖暖的。快來試試看吧！

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羊肉粉的做法

1.羊肉洗凈切成塊放入鍋中用大火煮沸，去浮沫後改用小火燉，撈出擺齊用重物壓緊，冷卻5小時後切成3厘米寬、5厘米長的簿片。

2.米粉（俗稱水粉、筒筒粉）用涼水泡透去掉酸味，（也可以用本地的米皮，但水粉上味一點）放入沸水鍋中燙透，用漏勺撈出裝入面碗內。

3.將羊肉片鋪在粉上、舀入調好鹽味的原汁湯、羊油、放入煳辣椒粉或辣椒油、再放入味精、花椒粉、蕪荽、蔥花即成。

沒有好配方，只要將羊肉（若能帶皮帶骨更好）先入鍋炒一下再下鍋燉，外加生薑及當歸（甚至大料都不用加）燉出來的羊肉雪白的湯，味道鮮美無比！這是江南（比如說湘贛川）一帶的羊肉做法。

羊肉的鮮美在於羊肉本身而不是調料。所以配方不是最重要的，能顯出羊肉本味的烹飪方法才是最重要的。

做羊肉一要去膻，二要顯鮮。就兩條：焯水去異味，慢煮顯香味。別無他矣。

你是要清燉羊肉還是烤制羊肉呢 清燉的話 不用加什麼亂七八糟的調料 就放鹽 胡蘿蔔 皮芽子 少許花椒 煮開注意把血沫打幹凈就行了