Mongolian Roasted Lamb Leg

Clean the lamb leg and pat dry with paper towels. Score the surface with several cuts for better flavor absorption. / 羊腿洗净，用厨房纸擦干水分，在表面划几刀便于入味。

Mix cumin powder, chili powder, salt, and five-spice powder to make the dry rub. / 将孜然粉、辣椒粉、盐、五香粉混合均匀成干料。

Mix cooking wine, soy sauce, and oyster sauce to make the marinade. / 用料酒、生抽、蚝油调制成腌料汁。

Apply the marinade evenly inside and outside the lamb leg, then sprinkle with the dry rub. Massage for 10 minutes. / 将腌料汁均匀涂抹在羊腿内外，再撒上干料，按摩10分钟。

Add ginger slices, garlic, scallions, and onion shreds. Wrap in plastic wrap and refrigerate for at least 4 hours (preferably overnight). / 放入姜片、蒜瓣、葱段、洋葱丝，用保鲜膜包裹，冷藏腌制4小时以上（最好过夜）。

Remove from refrigerator and let come to room temperature for 30 minutes. Spread onions on the bottom of a roasting pan, place lamb leg on top. / 取出羊腿，室温回温30分钟，将洋葱丝铺在烤盘底部，羊腿放在上面。

Preheat oven to 200°C (400°F). Roast the lamb leg for 30 minutes. / 烤箱预热200°C，放入羊腿烤30分钟。

Remove and brush with honey water, then flip and roast for another 30 minutes. / 取出刷一层蜂蜜水，翻面再烤30分钟。

Continue roasting for about 2 hours total, brushing with honey water and flipping every 20 minutes, until golden and crispy. / 每隔20分钟刷一次蜂蜜水并翻面，共烤约2小时至表面金黄酥脆。

Let rest for 10 minutes before slicing. Serve with cumin powder and chili powder for dipping. / 取出后静置10分钟，切块装盘，可搭配孜然粉和辣椒粉蘸食。