Fried Mao multi-flavor roast lamb leg

I originally didn't like mutton very much. I don't know if my taste was too good, or if I was too sensitive, or was it inherited? Others think it's not fishy, but I always feel fishy when I eat it. However, since I went to the sheep scorpion with my colleagues a few years ago and was "encouraged" to eat a large piece of it, I gradually became able to accept it. The main reason is that the taste there is strong and hides the original mutton smell. Therefore, my family's mutton may not be the same as others. I always like to add some seasonings to cover it up. In this way, I gradually like some. However, every time I buy mutton, I have to pick sheep. Goat meat is too smelly. If I have friends like me, I should pay attention to it when buying.

Recipe Recommendations

lamb leg appropriate amount
onion appropriate amount
pepper appropriate amount
pretzel appropriate amount
cumin appropriate amount
citronella appropriate amount
sesame appropriate amount
salt appropriate amount
cooking wine appropriate amount
chicken essence appropriate amount

original
burn
ten minutes
simple

Steps for Fried Mao multi-flavor roast lamb leg

Marinate the leg of lamb with seasoning for a long time, preferably overnight. If it is summer, make sure to put it in the refrigerator.

Place the marinated leg of lamb on a baking sheet and bake for 20 minutes.

Remove, brush with oil, turn and bake for 20 minutes. Repeat this 2-3 times until the leg of lamb is roasted and then sprinkle with sesame seeds. Bake for a few more minutes.