Mutton is sweet but not greasy in taste, warm but not dry in nature. It has the effects of tonifying kidney and Yang, removing cold in warmth, warming Qi and blood, appetizing and strengthening spleen. Therefore, it is a good tonic in autumn and winter. It can not only resist wind cold, but also nourish the body; Mutton is fresh and tender with high nutritional value. Except for special people, it can be eaten safely, especially for the elderly, physically weak men and postpartum women. People like elves who have cold hands and feet in winter eat some mutton every three or five times, which has a great improvement effect.


1400g lamb leg
100g cooking wine
30g ginger
1 purple onion
30g garlic
60g barbecue powder
15g chili powder
50ml steamed fish soy sauce
10 g cumin
5g cumin powder
5g sugar
5g refined salt
30ml edible oil
2 potatoes


Step 1
A lamb leg thawed at room temperature.

Step 2
Soak in water with cooking wine and ginger for 3 hours and change the water for 2 ~ 3 times.

Step 3
Soak the bloody leg of lamb, wash and drain the water, and then hit the flower knife on the front and back.

Step 4
Coat the front and back sides with refined salt and marinate for 20 minutes.

Step 5
Chopped purple onion and garlic.

Step 6
Clean up the pickled juice of lamb legs and add the sauce other than potatoes in the ingredients.

Step 7
Put on disposable gloves, rub the lamb legs evenly and massage for 10 minutes.

Step 8
Put it into a fresh-keeping bag, marinate for more than 24 hours, take it out every few hours and massage for about 5 minutes.

Step 9
Spread potato chips on the bottom of the baking pan.

Step 10
Put on pickled lamb legs.

Step 11
The surface of the baking tray is covered with tin foil.

Step 12
Send it to the oven preheated in advance, heat it up and down 230 degrees, bake it for about 1.5 hours, and then enjoy it.