Cooking Steps

1. 

   Step1:Use kitchen paper to absorb the water on the meat surface.

2. 

   Step2:Cut potatoes, lime, onion, parsley, rosemary, wash and control the moisture.

3. 

   Step3:Use a duck needle to make a dense hole in the surface of the meat.

4. 

   Step4:On the meat surface, massage for 3 hours if you have nothing to do with salt and hands. Sprinkle with ground black pepper and basil leaves. Continue to massage the meat.

5. 

   Step5:Squeeze the lime into the meat and prick the eyes with the duck needle to make it penetrate with the seasoning.

6. 

   Step6:Continue to massage the meat into the small eyes with various seasonings.

7. 

   Step7:Massage for about half a day, then insert rosemary into your eyes. Wrap it in a fresh bag and put it in the refrigerator. Refrigerate for 68 hours.

8. 

   Step8:Preheat the oven to 250 degrees. Bake in the middle layer. Heat up and down. Drizzle a little olive oil into the pan to make sure the bottom of the meat is slowly fried. About 30 minutes, turn over and bake for another 20 minutes. Let both sides bake evenly. Put the ingredients into the baking tray. When baking, the oil from the mutton legs will make the ingredients smell delicious.

9. 

   Step9:After baking, you can also test the internal maturity with a probe. The probe can be easily pulled out to confirm the maturity.