Methods/steps:

1. After the washed leg of lamb is done, prepare the brine. It is the seasoning water used to soak the leg of lamb at the back. Heat clear water, and add spices, carrots, onions, green peppers, coriander, cumin, etc. After boiling the water, let the ingredients of the perfume fully dissolve in the water, and leave the juice after filtering. This is salt water used to pickle leg of lamb.

2. Start processing the washed leg of lamb. The leg of lamb should be fully coated with salt and monosodium glutamate. In order to make the seasoning tasty, you can also cut a few knives on the leg of lamb with a knife. Let stand for half an hour after wiping evenly. And then soaked in salt water in the first step. This process takes a long time and takes half a day to taste.

3. After full soaking and tasting. If you want the leg of lamb to be crispy when roasted, you should prepare crispy water. But crispy water should be hot. After taking a hot bath, you should wait for the skin of the leg of lamb to dry before roasting.

4. Take charcoal and start burning. When the burning temperature of charcoal reaches above 200 degrees, put the leg of lamb on the shelf and start barbecue.

5. Pay attention to the baking temperature. Pay attention to turning over when baking. It usually takes nearly 4 hours to bake. Wait until the skin turns golden yellow or crimson and you can eat it.

Precautions:

1, mutton smells, so it must be soaked in salt water for a long time, otherwise it will affect the taste.

2. When roasting leg of lamb, the machine-made charcoal is better and the temperature is high. Can shorten the baking time and has the advantage of long burning time.