Materials:
3000g leg of lamb
300g onion
200g celery
Preparations:
Discard the shank, score the innerside of the leg crosswise, and steep for
three hours in a mixture of cooking wine, salt, soy sauce, prickly ash,
fennel seeds, ginger slices, scallion lengths and garlic slices.
Slice the onions and cut the celery into lengths, place them on the leg of
lamb, and roast in an oven for 1.5 hours.
