Wash the leg of lamb. First, punch many holes in the meat with bamboo sticks to make it delicious. Add vegetable materials and simple seasonings for curing.

working methods

Take each leg of lamb 1kg as an example, add 30g of onion, ginger, garlic, coriander, 25g of carrot, 50g of salt 15g, 50g of onion and 50g of cooking wine, mix the leg of lamb evenly, and marinate it with a heavy object for 2h until it tastes at the bottom, and make a sauce. Take light soy sauce 15g, maltose 25g (to be melted with hot water), Lee Kum Kee barbecued sauce and seafood sauce 25g, monosodium glutamate 10g, oyster sauce 20g, fresh juice 5g and pepper 5g, mix well, add a little red yeast powder diluted with Chinese liquor, and color according to personal preference; Dry the leg of salted lamb with a rag, mix well with the sauce and marinate for 3 hours.

Only by curing, the flavor of leg of lamb is still insufficient. Therefore, it is necessary to supplement the flavor of the leg of lamb when roasting. Put a little onion, onion, coriander and other vegetable materials at the bottom of the baking tray, pour a little salad oil, then put the salted leg of lamb on it, brush some onion oil, salad oil or spicy oil, and put it in the oven (front fire 200℃, bottom fire180℃) to bake at 250℃ and 220℃ 10 minute.