Ingredients: 4g of lamb leg, 5g of cumin powder, 4g of cumin grains, 6g of Chili powder, 4g of salt, proper amount of soy sauce, half of onion, proper amount of vegetable oil, 4g of yellow wine

Steps:

1. Lamb leg should be so fat and thin that it tastes good after baking. Wash the meat, blot it with kitchen paper, and then cut it into small hob pieces.

2. Put the chopped meat into a container, and add shredded onion, yellow wine, salt, cumin powder, Chili powder (part of the weight given in the recipe), soy sauce and vegetable oil.

3. Stir well, then cover with plastic wrap and refrigerate for more than 2 hours. The mutton will taste better if it is marinated for a long time.

4. soak bamboo sticks in water in advance and wash them for later use. Then put the mutton fat and thin on the bamboo stick.

5, preheat the oven to 2 degrees in advance. The mutton skewers are placed on the grill, the baking tray is covered with tin foil, and placed on the lower layer of the grill to receive oil. Grill into the middle of the oven, fire up and down, and bake for 1 minutes.

6. Turn over after 1 minutes, sprinkle with cumin and Chili powder, and bake for another 5 minutes until the mutton is thin and golden, and the fat drops of oil.

Roasted mutton has spread all over the country, among which Xinjiang is the most authentic! Its practice is: cut the mutton into small slices, put it on with a steel brazing rod, bake it on the burning anthracite, then sprinkle some spicy face, refined salt and cumin for a few minutes. Its color is brown, shiny, slightly spicy, not greasy or greasy, tender and delicious. It is said that Shanghainese who don't want to eat mutton, when they eat kebabs from Xinjiang, will also give their thumbs up and say, "It's quite easy to cut (eat)." There are also many well-known roast mutton delicacies, such as kebabs, roast leg of lamb, roast whole sheep and so on.

Reference: Baidu Encyclopedia-Roasted Mutton