A roasted lamb

It's too easy to eat roast at home after New Year's Home, to cook roast at home, to buy all kinds of roast meat, to pick it up, to smell it, and to make a good roast at home with no need to bother. The spicy roast that I'm using today is on a scale. And meat chooses lambs, which, by comparison, are a little bit more difficult to bake directly to new hands, so the way I share it today is definitely zero and soft. The way to do it is to cook it first, then make it good, and then fry it, and then it's fragrance, and it's soft inside, and it's very simple, and it's a pan at the bottom, which I use for casting iron, which is thicker, and if it isn't, then it's fine。