1, one is the leg of lamb washed, first with a bamboo stick in the meat of many small holes, which is very critical, many merchants sell roasted leg of lamb are ignored this step, this step is to make the marinade very quickly and easily marinated thoroughly.

2, the second is to add vegetable materials and simple seasoning marinade. Specific method: to each leg of lamb 1 kg, for example, you need to add green onions, ginger, garlic, parsley 30 grams each, 25 grams of carrots, 15 grams of salt, round onions, 50 grams of wine, the leg of lamb mixed well, with a heavy weight pressure marinated for 2 hours to the bottom flavor.

3, three is to make sauce. Take 15 grams of soy sauce, maltose (to be melted with hot water), Lee Kum Kee barbecue sauce, seafood sauce 25 grams each, 10 grams of monosodium glutamate (MSG), 20 grams of oyster sauce, Meiji-Fresh Flavor Sauce, pepper 5 grams of each to mix well, and then according to personal preference to add a little diluted with white wine red currant powder for color.

4, four is marinated leg of lamb with a rag to dry the water, mix well seasoned sauce, and then marinate for 3 hours can be.

By marinating alone, the flavor of the leg of lamb is still insufficient, so the roasting process we have to give the leg of lamb to add flavor. Put a few round onions, scallions, cilantro and other vegetables in the bottom of the baking dish, drizzle with a little salad oil, then put the marinated lamb shanks on it, brush with some green onion oil or salad oil, or spicy oil, and put it in the oven (200 ℃ on the surface, 180 ℃ on the bottom), roast it for 35 minutes on medium heat (pay attention to turning and brushing with oil halfway through), then bake it for 10 minutes on the surface at 250 ℃, and 220 ℃ on the bottom until the skin is crispy, and then remove it from the oven. knife, sprinkle cumin powder, flavor pepper salt on the plate to the table, the finished product is rich in flavor, crispy outside and tender inside.