Materials: 1 leg of lamb, celery, tomato paste, tomatoes 250 grams, refined salt, pepper water, cinnamon, anise, grass nuts, ginger, scallions, lamb broth, each appropriate amount.

1, the leg of lamb rinse clean, with a knife will be cut open on one side of the leg of lamb, placed in a container, add refined salt, pepper water marinade for 4 hours.

2, baking dish with cinnamon, star anise, grass berries, ginger, tomato paste and goat broth, and then put the marinated leg of lamb, put green onions, tomatoes, celery on the leg of lamb.

3, wait for the oven to warm up to about 200 ℃, push the roasting pan into the oven, turning every hour, about 3 hours, the soup roasted dry, remove to a plate, sprinkle parsley or green onion garnish can be.

Roasted leg of lamb is Hulunbeier entertaining guests a delicacy famous dishes, was Genghis Khan liked to eat a famous dish, spread far and wide, all over the northwest are made. Roasted leg of lamb as the main ingredient, from the evolution of roasted whole sheep, because of a separate baked sheep hind legs than roasted whole sheep time quickly, delicious, easy to eat, so gradually replaced the roasted whole sheep; after a long period of development, in the leg of lamb baked in the process of baking and gradually increased a variety of ingredients and condiments, so that its shape, color, taste, freshness set into one, beautiful color, meat, outside the burnt, tender, dry crispy and not greasy, was praised as "The eye has not seen its things, the flavor has been pungent".