1. First, treat the leg of lamb, soak it in clear water for about an hour, scrape off the floating oil and stolen goods on the surface with a knife, rinse it off, put it in a pot, add onion, ginger, garlic, white wine, nutmeg, pepper, star anise, dried tangerine peel, fragrant leaves and fennel, stew for 2 hours, add salt and soy sauce for 20 minutes, and then stew rosemary 3. Pickled leg of lamb is taken out and wrapped with salt, cumin powder, cumin grains and rosemary 4. Put it in a fresh-keeping bag, seal it and put it in the refrigerator 1 2 days 5. Pickled leg of lamb is brushed with honey water (honey mixed with warm water) 6. Pickled leg of lamb is brushed with honey water (honey mixed with warm water) 7.

Tips for roast leg of lamb: stew it before roast leg of lamb. This will ensure that the leg of roast lamb is tender (not raw).

Baking: oven at 200 degrees, lower baking 15 minutes, moving to middle baking 15 minutes.