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Leg of lamb is one of many people's favorite foods. There are different ways to roast leg of lamb in different places in China. Among them, Xinjiang roast lamb leg is deeply loved by people because of its unique seasoning and flavor, and is known as the national banquet food. The process of making roast leg of lamb requires special tools and time. The traditional practice is to hang the whole leg of lamb on the stove and bake it slowly. Roast leg of lamb is tender and juicy.

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The roast leg of lamb in Yili area is also famous. The mutton in Yili is of high quality, and the special baking technique makes the roast leg of lamb taste unique and delicious. Ili roast leg of lamb is made of fresh leg of lamb, pickled with special Chili powder, and then roasted with charcoal fire until the front is golden and the back is burnt, which can become a delicious dish.

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Besides Xinjiang and Yili, the roast leg of lamb in Beijing is also famous. Beijing roast leg of lamb is one of the specialties besides the famous Beijing roast duck. The meat in the roast leg of lamb is tender but not firewood, and the seasoning is just right, which makes people memorable. For many years, there has been a roast leg of lamb shop with a long history near Xuanwu Gate in Beijing. The specialty is roast leg of lamb, which is tasted by tourists and local residents every day.