Roasted Leg of Lamb click to see closer 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.