1. Fresh lamb ribs chopped into 4-5cm pieces
2. Take a basin, add cumin, chili powder, oyster sauce, cooking oil, salt
3. Add lamb ribs to the basin, mix well, seal and marinate at low temperature for about 2-3 hours
4. Preheat the oven, spread tin foil on the baking tray (the mutton is hard to wash), and lay the ribs flat. Cooking oil is added when marinating, so there is no need to put base oil on the baking pan
5. Fire up and down at 180 degrees, roast the middle layer for 25-30 minutes, change to 220 degrees and roast for 6-8 minutes until the surface of the meat is slightly burnt.
6. Take it out and serve it immediately after it's finished. The oil will solidify quickly when it's cold.
