How to roast lamb:

1. Wash the fresh lamb leg meat with running water, then dry it with kitchen paper towels, and cut it into 2cm square meat together with the fat lamb meat. Dice, add salt, chili powder, cumin powder, cumin grains and oil, mix evenly and marinate for 20 minutes.

2. Wash the bamboo skewers, dry them, and thread the diced mutton shanks and fat lamb dices on the bamboo skewers at intervals. Wear about 6 or 7 pieces of meat on each skewer, and then put the skewered mutton on the bamboo skewers. Spread the skewers flat on the baking sheet.

3. Make sure the temperature adjustment knob of the oven is at "180 degrees"; the function knob is at "upper and lower tube heating", and turn the time knob to 10 minutes (or press the "Bake" button to Use the "Timing" button and the up and down buttons of "Time/Temperature" to adjust the temperature to 180 degrees and the time to 10 minutes). Place the baking sheet into the oven cavity, and after 10 minutes, take out the cooked mutton skewers and serve.