1. Spread oyster sauce, cooking wine, cumin powder, chili powder, salt, and salad oil evenly on the leg of lamb with a brush. To ensure the flavor, make multiple cuts on the leg of lamb with a knife. Put the cut onions together. If you have tin foil, you can wrap them for better taste. You can start roasting after marinating for 90 minutes.
2. Set the oven temperature to 220 degrees for 40 minutes. Wrap and bake with oven paper or tin foil to ensure the flavor and prevent oil from spilling.
3. Turn on the oven after baking for 40 minutes, pay attention to the temperature, and be careful of hot hands. Add cumin powder and chili powder again, and use a brush to add salad oil. Then put it in the oven at 220 degrees and turn it over and bake for 10 minutes.
4. Take out the oven and finish baking.
Tips:Preheat the oven for 5 minutes in advance, and conditions allow it to be marinated one day in advance and taste better.
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