Inner Mongolia roast lamb leg

Roast leg of lamb is a famous dish for Mongolian guests. Roast leg of lamb evolved from roast whole sheep. According to legend, hunting and nomadic peoples living on the vast land in northern China often bake whole prey and eat whole sheep by bonfires. People gradually found that the best part of the whole sheep is the hind leg of the sheep, so they often cut off the hind leg of the sheep and bake it. Roasting sheep's hind legs alone is not only faster than roasting whole sheep, but also more delicious and convenient to eat. Roasting sheep's legs gradually replaced roasting whole sheep. After a long period of development, various ingredients and condiments were gradually added in the roast 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 but not greasy, and was praised as "the smell is already fragrant without seeing it". The way to roast leg of lamb is: take a leg of lamb with its calf cut off, clean it, cut a cross knife deep into the surface of the meat, put it in a baking tray, add carrots, celery, onion, ginger and tomato, add spices such as pepper, cooking wine, soy sauce, refined salt and clear soup, put it in the oven, and bake for about four hours until the soup is almost gone.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)