Delicious roast lamb

Overview

Delicious roasted lamb, ready to enjoy anytime. (No need to wait for Big Big Wolf)

Debone the lamb leg meat, leaving the bones to stew in the lamb soup.
Cut the mutton into thin slices, separating the fat and lean meat when cutting.
Sprinkle one-third of the prepared seasoning powder, mix well and let it sit for 20 minutes to absorb the flavor. At this time, you can cut the onions, carrots, and cilantro and put them on the plate.
Light the fire, heat the pot and pour oil (if there is a lot of fat meat, you don’t need to pour oil), stir-fry the fat meat, and remove the oily residue from the fat meat. My peppercorns don’t have enough flavor, so I put some peppercorns and fry them to get the aroma.
Add the mixed mutton slices and stir-fry. At the same time, add half of the seasoning powder, reduce the water over high heat, then turn to medium-low heat and stir-fry slowly, then add the remaining half of the seasoning powder.
When the water dries up, you can serve it on a plate.
Have another bowl of delicious mutton soup!