How to roast leg of lamb in the oven at home

Ingredients: 1 leg of lamb, 250g celery, tomato sauce, tomato, salt, pepper water, cinnamon, star anise, tsaoko, ginger, onion and mutton soup.

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

2. Put cinnamon, star anise, Amomum tsao-ko, ginger, tomato sauce and mutton soup into the baking tray, then add the pickled leg of lamb, and put onions, tomatoes and celery on the leg of lamb.

3. Heat the oven 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 in the tray, sprinkle with coriander or chopped green onion.

Roast leg of lamb is a famous dish for Hulunbeier to entertain guests. It used to be a famous dish that Genghis Khan liked to eat. It is widely circulated and produced all over the northwest. Roast leg of lamb is mainly lamb leg, which evolved from roast whole sheep. Because roast leg of lamb is faster, more fragrant and more convenient than roast whole sheep, it gradually replaces roast whole sheep. After a long period of development, various ingredients and condiments are gradually added to the leg of lamb in the roasting process, which makes it integrate shape, color, taste and freshness, beautiful in color, fragrant in meat, tender inside, crisp and not greasy, and is known as "although it is out of sight, it smells delicious".