Origin: Wulanchabu, Inner Mongolia, China.

Technology: firstly, wash and tidy the leg of lamb,

Put it in a baking tray, stir the seasoning evenly, then push the baking tray into the oven, turn it over once or twice, about 4-5 hours, take it out when the soup becomes less and the dried meat turns red, and slice it with a knife when eating. Features: mellow and not greasy, with a unique grassland flavor.