Roast Lamb Leg is a famous dish served when receiving guests in Hulunbuir which evolved from the Roast Whole Lamb. It is said that the hunters and nomadic people living on the vast lands of northern China usually roasted the whole prey and lamb over the fire, gradually discovering the most delicious part is the rear legs, so they often separate them to roast later. It is faster, more delicious and convenient to just cook the legs, rather than the entire lamb, which is why the dish gradually replaced Roast Whole Lamb.

Over a long time, people gradually started adding various ingredients and flavorings when roasting, making its shape, color, taste and smell more appetizing. It is praised by people that "even if the eyes can’t see it, the nose can’t escape the aroma".