Pickling method of domestic roasted mutton

The curing methods of roast mutton in China are as follows

1. Wash the fresh leg of lamb with running water, then dry the water with a kitchen towel, cut into 2cm square fat diced mutton, add salt, Chili powder, cumin powder, cumin granules and oil, mix well and marinate for 20 minutes.

2. Wash the bamboo sticks, dry them, put the diced lamb leg and the diced fat mutton on the bamboo sticks at intervals, each string will wear about 6 or 7 pieces of meat, and then spread the worn mutton skewers evenly on the baking tray.

3. Ensure that the temperature adjustment knob of the oven is "180 degrees"; Turn the function knob to "heat the upper and lower pipes" and the time knob to 10 minute (or press the "baking" key, and adjust the temperature to 180 degrees and the time to 10 minute through the "timing" key and the "time/temperature" up and down keys). Put the baking tray into the oven cavity, and after 10 minutes, take out the roasted mutton skewers and put them on the tray, and serve.