Roast leg

The leg is a weed-fed sheep's leg, fat and fat. I split up a few parts of a back leg. I've cut the fleshy key, I've had a lot of it; the edges I've used to chop up, and the lamb dumplings taste good; the rest of it is for roasting. The leg of the sheep was removed, several blades were pulled, six hours of ready-made roasted meat was picked up, several more turns were turned in the middle of the journey and the pickles were re-sprung into the knife. This can be done by wrapping the leg with tin paper for 30 minutes, keeping the water well in the meat, making the meat fresh, opening the paper to open the leg, continuing to bake for 30 minutes, roasting the extra water and keeping the meat tight. It's gonna have to be baked for an hour. It's nice to have a fat leg, but if it's bad, it's hard to eat. Surely this is the difference between sheep that feed and sheep that feed. But it's good that the four of us have different tastes, and I prefer to chew the bones and the brain slowly, and it tastes more and more。