4 leg of lamb, 3 shallots, 2 slices of ginger, 1 tablespoon of pepper, star anise 1 tablespoon of fennel, 1 tablespoon of soy sauce, 2 tablespoons of honey, 1 tablespoon of water, 2 teaspoons of salt, 2 teaspoons of cumin and 2 teaspoons of Chili powder. Wash the leg of lamb and put it in the pot. After boiling, skim off the froth. Add scallion, ginger slices and seasonings (pepper, star anise and fennel), add soy sauce and salt, cover and cook in a pressure cooker for 30 minutes. If you use an ordinary pot, you need to cook 1 hour.

Add water to honey and stir well. Spread tin foil on the baking tray and preheat the oven to 230 degrees. Take out the cooked leg of lamb and put it in a baking tray. Brush honey water while it is hot, then sprinkle cumin and Chili powder (if the leg of lamb is not salty enough, sprinkle a little salt before sprinkling cumin). ) put in the middle layer of the oven and bake for 10 minutes.

Mongolian roast leg of lamb: 1 Mongolian tender leg of lamb,10.0g of cumin powder and pepper noodles, 3g of pepper noodles, chopped green onion and sesame oil, 20g of chopped green onion and ginger slices,/kloc-0.0g of salt,/kloc-0.00g of red oil and 20g of cooked sesame seeds.

Soak the leg of lamb in clean water for 12 hours, drain the bleeding water, cut a knife on the inside of the leg of lamb, blanch it in a boiling water pot, and take it out to control the water for later use. Put salt water and spices into a pot and bring to a boil. Add leg of lamb, turn the salt water to low heat for 2 hours, remove and let cool. Evenly spread the marinated leg of lamb with 100g cumin powder, 100g pepper noodles and 10g salt, brush it with red oil, fry it in 30% hot oil until golden, and take it out to control the oil. Leave 30g base oil in the pot. When it is 50% hot, stir-fry ginger slices and chopped green onion, stir-fry the remaining cumin powder, pepper noodles and Chili noodles, pour in leg of lamb, sprinkle with cooked sesame seeds, chopped green onion and chopped green onion, pour in sesame oil, and take out the pan to shape.

Ordinary roast leg of lamb: 1 sheep hind leg, 200g celery, 1 000g tomato sauce, 250g tomato, 30g refined salt, 1 000g pepper water, 5g cinnamon,10g star anise, 2 tsaoko, 20g ginger. Wash the leg of lamb, poke the hole evenly with an iron drill, put it in a container, add refined salt and pepper water and marinate for 4-6 hours.

Put cinnamon, star anise, tsaoko, ginger, tomato sauce and mutton soup in the baking tray, then put the pickled leg of lamb, and put onions, tomatoes and celery on the leg of lamb. When the oven is heated to about 180 ~ 200℃, push the baking tray into the oven and turn it over every hour for about 3 ~ 4 hours. When the soup is dry and the leg of lamb is cooked, take it out and put it on a plate and decorate it with coriander.