[Recipe Practice] 1 Wash the leg of lamb, poke 10 holes on both sides with bamboo sticks, add refined salt, monosodium glutamate, pepper and onion ginger, knead thoroughly, and marinate 1 hour. 2. Put the leg of lamb in a baking pan, put the cloves in the meat holes, add 250g of peanut oil and water, put them in a baking pan, and bake them with warm water until the soup is dry and the meat is golden brown. After taking them out, brush them with sesame oil and eat the whole leg. Slice and plate after appearance. Both ends of the plate are decorated with cucumber slices, accompanied by roast bait, noodle sauce plate and chopped green onion plate.
【 Precautions 】 The bait is cooked with rice, taken out while it is hot, mashed into mud, kneaded into dough, rolled into a round cake with a diameter of 15cm and a thickness of 0.5cm, which is the bait, baked on chestnut charcoal fire and foamed, taken out, and smeared with sesame peanut butter, Chili oil and sweet soy sauce. You can also add roast mutton or braised beef and fried dough sticks for better flavor.
[Flavor Features] Since the large-scale migration in the Yuan Dynasty, the Hui people in Yunnan have settled in agriculture and their eating customs have changed significantly. Roast leg of lamb is roasted by Huizhou chefs with clove, peanut oil and water on the basis of roasting in the north. This dish is golden in color, fragrant, crisp, rotten and tender. Roast leg of lamb with roast bait has both northern flavor and southern characteristics.