Grassland roast lamb leg

Grassland roast leg of lamb origin: Wulanchabu, Inner Mongolia, China. Technology: Wash and tidy the leg of lamb first, put it in a baking tray, mix the seasoning evenly, then push the baking tray into the oven, turn it 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 small knife when eating. Features: mellow and not greasy, with a unique grassland flavor.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)