Ingredients: lamb leg 1 piece, celery, ketchup, tomato 250g, refined salt, pepper water, cinnamon, star anise, tsaoko, ginger, onion and mutton soup, with appropriate amounts.

1, wash the leg of lamb, cut one side of the leg of lamb with a knife, put it in a container, add refined salt and pepper water for 4 hours.

2. Add cinnamon, star anise, tsaoko, ginger, tomato sauce and mutton soup to the baking tray, then add the salted leg of lamb, and put onions, tomatoes and celery on the leg of lamb.

3. When the oven heats up to about 200℃, push the baking tray into the oven, turn it once every hour for about 3 hours, dry the soup, take it out and put it into the tray, and sprinkle with coriander or chopped green onion.

Roast leg of lamb is a famous dish for Hulunbeier to entertain guests. It was once a famous dish that Genghis Khan liked to eat. It spread widely and was made all over the northwest. Roast leg of lamb is mainly made of leg of lamb, which evolved from roast whole sheep. Because the roast leg of sheep alone is faster, delicious and convenient to eat than roast whole sheep, it gradually replaces roast whole sheep. After a long period of development, various ingredients and condiments were gradually added in the roasting process of lamb leg, which made it integrate shape, color, taste and freshness, beautiful in color, fragrant in meat, tender in interior, dry and crisp, and not greasy, and was praised as "it's not visible to the eye, but the smell is already fragrant".