Ingredients: leg of lamb 1000g.

Accessories: cumin 10g salt 4g barbecue sauce 20g high-alcohol liquor 10ml Chili powder 10g onion 1 ginger 1 garlic.

Practice of roast leg of lamb

1. Melt the leg of lamb first.

2. Then cut the meat several times until it reaches the bone, so that it is easier to taste after pickling.

3. Prepare some onions and cut them into powder, garlic and ginger.

Step 4 sprinkle seasoning on the leg of lamb

5. Add the right amount of salt

6. Add a proper amount of high-alcohol liquor, massage for a while, marinate for 4 hours, and massage several times during the period to make the taste better.

7. Spread tin foil on the baking tray, and put the leg of lamb and seasoning.

8. Wrap the leg of lamb in tin foil.

9. Bake in a 200-degree oven for 60 minutes.

10. Pour the barbecue material into the bowl.

1 1.60 minutes later, take the leg of lamb out of the oven, open the tin foil, be careful not to burn your hands and pour out the soup.

12. Unplug the seasoning, and then brush the barbecue sauce onto the leg of lamb with a wool brush.

13. Put the whole cumin into a grinding bottle.

14. Directly grind it evenly and spread it on the leg of lamb, then open the tin foil and put it in the oven 15 minutes to bake the crispy skin.

15. 15 minutes later, the crispy roast leg of lamb is cooked.

Cooking skills Because my husband doesn't eat spicy food, he didn't put Chili powder in the baking. If you eat spicy food, you'd better sprinkle with Chili powder and bake it together. I dipped in Chili powder when I cut it with a knife.