The ingredient quantities listed below are for a mutton leg weighing around 3 KG. Please adjust the quantities accordingly, depending on the weight of the mutton leg you are preparing.

Using a skewer or the tip of a knife, poke several deep holes into the mutton leg. Dissolve 50 g of salt in water, then submerge the mutton leg in the salt water for 15 minutes. Remove the meat from the salt water and pat it dry with a clean kitchen towel or paper towels.

Prepare the marinade and make several deep cuts in the meat. Coat the mutton leg thoroughly with the marinade, cover, and refrigerate overnight.

Steam the mutton leg for 4 to 5 hours, depending on the quality and tenderness of the meat. If desired, add bay leaves, cinnamon sticks, star anise, and lemon juice to the steaming water for additional aroma and flavor.

To give the mutton leg a deeper golden-brown color, brush it with melted clarified butter after steaming, then place it in a preheated oven for 30 minutes to 1 hour (optional).