Sheep hind leg 1 (about 2000g), fresh coriander 1 00g, salt1tablespoon, 2 tablespoons of broken black pepper (10g), 2 tablespoons of cumin powder (30g), 4 tablespoons of Chili powder (20g) and 2 tablespoons of oil (200g).

working methods

Wash the leg of lamb and dry the surface water. Poke 10 deep holes along the surface of the leg of lamb with a sharp knife (to make each hole reach the size of the index finger, the hole spacing should be uniform).

Wash and drain fresh coriander, cut it into small pieces, put it in a bowl, add salt (1/2 tablespoons), black pepper, cumin powder and Chili powder, add oil and mix well to make a sauce.

Put the leg of lamb into the baking tray, spread the sauce evenly on the surface of the leg of lamb by hand, and add as much seasoning as possible into the 10 hole.

Finally, sprinkle the salt (plus 1/2 tbsp) evenly on the surface of the leg of lamb and let it stand in the shade for 10 minute.

Heat the oven at 250 degrees, preheat it for 10 minute, put the pickled leg of lamb directly on the hollow grill and bake it in the middle of the oven for 45 minutes.