1. First, wash the leg of lamb. First, make a lot of holes in the meat with bamboo sticks. This is very important. Many merchants ignore this step when selling roast leg of lamb. This step is to make the marinade marinate quickly and easily.

2. Second, add vegetable material and simple seasoning for curing. Specific practice: Take 1kg of each leg of lamb as an example, add 3g of scallion, ginger, garlic and coriander, 25g of carrot, 15g of salt, 5g of onion and 5g of cooking wine, mix the leg of lamb evenly, and press it with a heavy object to marinate for 2h until it tastes at the bottom.

3, 3 is to make sauce. Take 15g of light soy sauce, 25g of maltose (to be melted with hot water), 2g of Lee Kum Kee barbecued pork sauce and seafood sauce, 1g of monosodium glutamate, 2g of oyster sauce, 5g of delicious juice and 5g of pepper, and mix well, then add a little red yeast powder diluted with white wine for color matching according to personal preference.

4. Fourth, dry the salted leg of lamb with a rag, mix well the prepared sauce, and then marinate for 3 hours.

The flavor of leg of lamb is still insufficient only by curing, so we need to add flavor to leg of lamb during baking. Put a little onion, scallion, coriander and other vegetable materials in the baking pan, pour a little salad oil on it, then put the salted leg of lamb, brush some onion oil or salad oil, or spicy oil, and put it in the oven (2℃ for front fire and 18℃ for bottom fire). Bake it for 35 minutes on medium fire (pay attention to turning over and brushing oil halfway), and then use front fire at 25℃.