Step 1: Cut the leg of lamb with a knife, then marinate it with seasoning, and add salt, pepper, fennel and pepper. According to the taste of the guests. Cumin is not allowed at this time. These ingredients should be fully mixed and placed on the surface of the meat, then sealed with a sealing device, and the meat should be marinated for 3 hours to remove fishy smell.

Step 2: prepare garlic paste and small powder paste, mix them evenly and use them with barbecue. The purpose is to make the mutton roast tender and not burnt. Garlic is rich and delicious, and it is a unique secret recipe for special use.

Step 3: After the charcoal fire is born, join the grill. It is best to have a distance of 30 cm between the grill and the charcoal fire, and the periphery should be gathered together to form the absolute direction of hot air upward to avoid heat loss. After the leg of lamb is put on the shelf, it should be able to rotate freely from left to right, up and down, so that it can be roasted evenly.

When the leg of lamb is cooked for 7 minutes, it is smeared with garlic paste. When it is browned and oily, it is sprinkled with nature and Chili noodles.

You just need to master the time by yourself. Because mutton can be divided into old mutton and tender mutton, it is difficult to grasp the baking time.

If you use a home electric oven, you need to pickle the mutton first. Method: Dice the fresh mutton (half fat and half thin), put it in a pot and marinate it with cumin, pepper, fennel, Amomum tsaoko, Jiang Mo, a little salt and a little salad oil for 2-3 hours. String diced meat together, sprinkle with appropriate amount of salt, salad oil, cumin and Chili noodles, put in the oven, close the oven when it is not ripe, take it out, turn it over, and sprinkle with appropriate amount of salad oil and cumin. Bake the coke a little.