Roast Lamb

Ingredients

• 1 whole lamb leg (about 2kg)
• Coarse salt 30g
• Cumin powder 15g
• Ground black pepper 5g
• Ginger slices 20g
• Scallion segments 3
• Cooking wine 30ml
• Bay leaves 3

Cooking Steps

1. 1. Wash the leg of lamb thoroughly and pat dry with paper towels. Make small slits in the surface to allow the seasoning to penetrate.
2. 2. Rub the mutton evenly with coarse salt, cumin powder, black pepper powder and cooking wine. Massage seasoning into cuts.
3. 3. Put the ginger slices and green onion segments into the cut. Cover and marinate in the refrigerator for at least 4 hours or overnight.
4. 4. Preheat the oven to 180C (350F). Place the lamb on the grill, fat side up.
5. 5. Bake for 3 hours, basting with pan juices every 30 minutes. Internal temperature should reach 75C (165F).
6. 6. Rest for 15 minutes before carving. Serve with dill dip.

Cultural Tips

In Inner Mongolia, roast lamb is a symbol of hospitality and celebration. It is the centerpiece of every major holiday and party. The traditional method of roasting over an open flame imparts a unique smoky flavor that cannot be replicated in a conventional oven. Every family has its own seasoning secrets passed down from generation to generation.